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-   -   bone broth (http://www.lowcarbfriends.com/bbs/juddd/795747-bone-broth.html)

hot-in-texas 01-29-2013 07:43 PM

bone broth
 
Why did I I not do this sooner?? I could smell it the whole time and it smelled wonderful. I am sipping on it now and it is just so gosh darned good, not like that regular broth that I'm used to.it tastes so, I don't even know what adjective to use, life sustaining I guess. Yum!
I put a splash of apple cider vinegar in it, I hope that is what was meant by ACV that I saw on another thread. Thanks for teach in me this JUDDERS:heart:

LoosinItNow 01-29-2013 07:57 PM

What type of bones?
 
Can you post the recipe? Thanks!

hot-in-texas 01-29-2013 08:19 PM

Hi looseinit! Look at this thread starting at post # 115. I am sipping it on my DD, and it is very satisfying.
http://www.lowcarbfriends.com/bbs/ju...-factor-4.html

Librarygirl 01-30-2013 05:03 AM

Here's a link to more about bone broth. :)

http://www.lowcarbfriends.com/bbs/lo...ght=bone+broth

KeirasMom 01-30-2013 07:52 AM

I have my most recent rotisserie chicken carcass in the fridge waiting to be turned into bone broth. I think I need to freeze it though since I won't get to making the broth until this weekend.

hot-in-texas 01-30-2013 08:23 AM

Quote:

Originally Posted by KeirasMom (Post 16228859)
I have my most recent rotisserie chicken carcass in the fridge waiting to be turned into bone broth. I think I need to freeze it though since I won't get to making the broth until this weekend.

girl, it is really good! And if you want to make it before then, it is easy, just throw it in a pot and splash some apple cider vinegar on it and cover with water, simmer on low for up to 48 hours. I had my rotisserie carcas in the fridge for 4 days before I started it.

KeirasMom 01-30-2013 08:28 AM

Mine still has quite a bit of meat still on it. Do I need to remove it all, or simmer with the meat and strain?

Thanks!!

hot-in-texas 01-30-2013 08:36 AM

Quote:

Originally Posted by KeirasMom (Post 16228969)
Mine still has quite a bit of meat still on it. Do I need to remove it all, or simmer with the meat and strain?

Thanks!!

I removed it all, just because I thought that would be the best way to get the minerals out of the bones. I took me about 15 minutes to get it all off, I did it while watching TV :) Mine cooked for 24 hours.

hot-in-texas 01-30-2013 08:39 AM

Quote:

Originally Posted by LoosinItNow (Post 16228092)
Can you post the recipe? Thanks!

that's a beautiful picture losingit. Is that where you live??

JHoberer 01-30-2013 01:08 PM

I save all chicken & turkey bones in the freezer and when I have a crockpot full I put them in it, cover with water, add 1/4 cup vinegar, a bit of salt & pepper and a halved onion. I cook it on high until it is bubbly then switch to low and let it cook for a full 24 hours. I add garlic powder and taste it to see if if needs more salt or pepper at the end. Sometimes I'll cook it awhile longer with the lid off to make it stronger/smaller, especially if I'm going to freeze it. If you continue to cook it down until it is just a cup or two you'll have paleo soup base, much like "Better than bouillion". A tablespoon of that in different dishes can really perk up the flavor.

Not only is it full of calcium and other minerals but it is full of gelatin from the joints too... if you chill it, it'll turn into meat jello. :laugh: Gelatin is *fantastic* for arthritis and sore knees and hands.

hot-in-texas 01-30-2013 01:17 PM

thanks J, i was wondering if you turn it into gelatin, do you just eat it like that? Do you heat it up , or is it better to eat it cool? does it still have its gelatinous powers if you heat it up after geling?I want to make some for my dad who has had a hip replacement, knee replacement and has to have his other knee replced.

JHoberer 01-30-2013 02:24 PM

LOL... no, I never eat it like Jello!! The thought gives me the... wiggles. :hyst: It is just as good for you hot or warm as it would be cold. It would turn to liquid in your warm stomach anyway.

LoosinItNow 01-30-2013 03:01 PM

Quote:

Originally Posted by hot-in-texas (Post 16229004)
that's a beautiful picture losingit. Is that where you live??

I live in Arkansas, but this is a picture of a little Kirk near Glinfinnan, Scotland. It was breathtaking! One of the most peaceful places that I have ever been, sitting there beside that little church.

hot-in-texas 01-30-2013 03:32 PM

It looks absolutely beautiful and peaceful there. But for some reason, now I can't see the picture. BTW, the most beautiful place I have ever been is Arkansas:). We stayed in a cabin right on the White river, and we canoed the Buffalo river. We also went out to Norfork Lake. It was all breathtaking.

sunday 01-30-2013 05:25 PM

This thread is making me sad that I have drank all of my broth and ran out. I will not let myself run out again. I really am hooked! :love:

hot-in-texas 01-30-2013 09:52 PM

Quote:

Originally Posted by sunday (Post 16230128)
This thread is making me sad that I have drank all of my broth and ran out. I will not let myself run out again. I really am hooked! :love:

I think I will be hooked as well, Sunday, I am so glad and thankful I learned about it.

hot-in-texas 01-30-2013 09:53 PM

Quote:

Originally Posted by JHoberer (Post 16229768)
LOL... no, I never eat it like Jello!! The thought gives me the... wiggles. :hyst: It is just as good for you hot or warm as it would be cold. It would turn to liquid in your warm stomach anyway.


LOL. Chicken bone jello, mmmmmm'MM
And if you're real creative, chicken jello jigglers lol

gotsomeold 01-31-2013 02:52 AM

Hey HIT, the gelatin is in it once it cooks - you can drink it warm or eat it like chilled consumme.

I usually pull most of the meat off the bones, save in fridge, and add with chopped veggies in the last two or three hours of cooking - I think the meat adds to the complexity of the flavor that way.

And, isn't it rich? I add a dollop to many of the things I cook - add a hint of flavor and some valuable nutrition.

The nice thing is, as long as you cook it long and slow, you really can't do it wrong. .... Well, okay, cook for 48 hours and forget to add water could be a disaster.

sunday 01-31-2013 04:31 AM

A bit of broth poured on my steamed green beans or brocolli is amazing. Also, on top of my mashed taters. So enjoyable. I also pour it on top of whatever protein I am eating for the day and it just makes the main course heavenly. :love:

hot-in-texas 01-31-2013 10:49 AM

Here is a picture of what cooled broth looks like:
http://i.imgur.com/lR2cFmX.jpg
Here is spooning out the fat:
imgur: the simple image sharer
And the finished product:
imgur: the simple image sharer

hot-in-texas 02-01-2013 10:40 AM

Quote:

Originally Posted by gotsomeold (Post 16230641)
Hey HIT, the gelatin is in it once it cooks - you can drink it warm or eat it like chilled consumme.

I usually pull most of the meat off the bones, save in fridge, and add with chopped veggies in the last two or three hours of cooking - I think the meat adds to the complexity of the flavor that way.

And, isn't it rich? I add a dollop to many of the things I cook - add a hint of flavor and some valuable nutrition.

The nice thing is, as long as you cook it long and slow, you really can't do it wrong. .... Well, okay, cook for 48 hours and forget to add water could be a disaster.

Yes, it is rich! That is exactly the adjective I was looking for. Next time will start with meat on. Thx!

melisa82 02-01-2013 10:54 AM

Just made some the other day! Wow, this stuff is greeeat :) I think I'll be making it on a regular basis.

Carly 02-01-2013 11:03 AM

You are all really motivating me to finally get around to this.

Yennie 02-01-2013 07:37 PM

I have 2 large beef soup bones just starting in my pot just now. Bought them tonight with the express purpose of doing this. Now that they're cooking, I suppose I should read the actual directions. Right now my house just smells like ACV...hope I didn't add too much!

Librarygirl 02-01-2013 07:52 PM

I tried this with a chicken carcass (rotesserie) and after 5 or 6 hours it still didn't taste as rich and flavorful as canned or carton chicken broth.:dunno: I added onion and veggies, plus sea salt and it still tasted "raw"...yucko. :D I'm going to try getting some beef bones from my grocer.

Yennie 02-01-2013 08:35 PM

Ok, sorry to be dense, but how do I know when its done? When 1/2 the water is boiled off? The pot is probably down about 1" water right now, and I see people are letting them cook 24-48 hours. So I'll have to add water...which brings me to my original question of when do I quit adding water and accept that its done?
Thanks!!!

hot-in-texas 02-01-2013 09:17 PM

Yennie, I think you need to add a couple of cups of water. You're keeping it covered, right? I covered my chicken carcass with water when I started and had to add more water about 6 hours later to cover again, I also added more apple cider vinegar at that time, about 1/4 cup, and covered it back up and cooked it for another 18 hours on very low, barely a simmer. When I was finished, I had about 4 cups or more. I say add enough to cover it, then put a lid on it and simmer up to 24 hours. You could add any seasonings you want right now. I added a teaspoon of salt.

Yennie 02-01-2013 09:31 PM

LOL, no, not covered. Will cover it now. I just topped off the water because quite a bit boiled out. But I can see stuff that looks like yummy goodness in there, that wasn't there before.
Now that its at a rolling boil, I will reduce heat and simmer. I may put it away for the night, skim fat off and start simmering again tomorrow. I'm not sure I'm comfy with the gas on all night long.
I'm sure it will be an interesting experiment. I did add a bit too much ACV but its quite a large stock pot. I got 2 chunks of cow femur, so they're long bones. I also did not roast them first. The dogs will enjoy having them when I'm done. Next time I will plan ahead a bit more.
Thanks HIT for the reply!!!

soon 02-01-2013 10:25 PM

Say you save your bones in fridge how long will the bones keep in the fridge

KeirasMom 02-02-2013 06:28 AM

Good question Soon. I forgot to freeze mine and am about to toss them.


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