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Old 11-27-2012, 08:54 PM   #91
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We baked a turkey at home on Sunday since we had eaten TD out. After dh cut all the meat off the bones I talked about keeping them and making the bone broth, but being tired in the end told him to toss it. I wish I had just put them in the fridge til I wasn't so tired and then I could have tried making it. I did keep the juices from the pan and put them in the freezer but I guess that does me no good without the bones.
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Old 11-27-2012, 09:17 PM   #92
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This is for you KOO

We all know that bone tired (pun intended) feeling after the big dinner.
Here's what I do....

Barbo's Bag Lady Bone Broth

--------------------------------------------------------------------------------

Hey I'm the 'Bag Lady" of bone broths

Get out a big freezer bag mark it with the date etc.

When you have any meat with bones, skin, roasted or whatever,
you put all of this in the bag. Even pork chop bones. They will
be sterilized when you make the broth. All of your chicken bones,
and skin.
Just freeze them as you
go about your everyday cooking. Even meat that's not eaten that was
cooked goes into the bag. In a shorter time than you can imagine
you will have a nice amount of bones, skin, meat even gristle.

I usually keep my poultry stuff separated from the pork/beef but
it is not necessary.

When I have enough, I place it into my pressure cooker (or a big
pot with lid) cover bones with good water, I add a couple tsp. salt, some black pepper, some
fresh parsley from the garden. I cook for an hour/30 minutes in
the pressure cooker, or if in the big pot, until the bones are soft.,
and mushy.

*Veggies.
I prefer my bone broth straight but if you want vegetables,
put them in with the bones whole. When done, strain the broth into a
clean pot. The bones should be so soft you can eat them.
All the minerals and vitamins are in the broth. De-fat the broth
and put it into jars for drinking or into containers for freezing.
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Old 11-27-2012, 09:28 PM   #93
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Quote:
Originally Posted by Barbo View Post
We all know that bone tired (pun intended) feeling after the big dinner.
Here's what I do....

Barbo's Bag Lady Bone Broth

--------------------------------------------------------------------------------

Hey I'm the 'Bag Lady" of bone broths

Get out a big freezer bag mark it with the date etc.

When you have any meat with bones, skin, roasted or whatever,
you put all of this in the bag. Even pork chop bones. They will
be sterilized when you make the broth. All of your chicken bones,
and skin.
Just freeze them as you
go about your everyday cooking. Even meat that's not eaten that was
cooked goes into the bag. In a shorter time than you can imagine
you will have a nice amount of bones, skin, meat even gristle.

I usually keep my poultry stuff separated from the pork/beef but
it is not necessary.

When I have enough, I place it into my pressure cooker (or a big
pot with lid) cover bones with good water, I add a couple tsp. salt, some black pepper, some
fresh parsley from the garden. I cook for an hour/30 minutes in
the pressure cooker, or if in the big pot, until the bones are soft.,
and mushy.

*Veggies.
I prefer my bone broth straight but if you want vegetables,
put them in with the bones whole. When done, strain the broth into a
clean pot. The bones should be so soft you can eat them.
All the minerals and vitamins are in the broth. De-fat the broth
and put it into jars for drinking or into containers for freezing.
Thanks! So you only cook yours for an hour and 30 minutes in the pressure cooker? I don't use one but I can get dh to do that for me every once in a while. I notice you didn't add vinegar, is that because of the pressure cooker it is not needed?

My dog will miss getting the pork chop and steak bones. We never give her chicken/turkey ones so no loss to her there

And good one on the pun!

Last edited by KOO; 11-27-2012 at 09:29 PM..
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Old 11-28-2012, 03:50 AM   #94
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Quote:
Originally Posted by Barbo View Post
We all know that bone tired (pun intended) feeling after the big dinner.
Here's what I do....

Barbo's Bag Lady Bone Broth

--------------------------------------------------------------------------------

Hey I'm the 'Bag Lady" of bone broths

Get out a big freezer bag mark it with the date etc.

When you have any meat with bones, skin, roasted or whatever,
you put all of this in the bag. Even pork chop bones. They will
be sterilized when you make the broth. All of your chicken bones,
and skin.
Just freeze them as you
go about your everyday cooking. Even meat that's not eaten that was
cooked goes into the bag. In a shorter time than you can imagine
you will have a nice amount of bones, skin, meat even gristle.

I usually keep my poultry stuff separated from the pork/beef but
it is not necessary.

When I have enough, I place it into my pressure cooker (or a big
pot with lid) cover bones with good water, I add a couple tsp. salt, some black pepper, some
fresh parsley from the garden. I cook for an hour/30 minutes in
the pressure cooker, or if in the big pot, until the bones are soft.,
and mushy.

*Veggies.
I prefer my bone broth straight but if you want vegetables,
put them in with the bones whole. When done, strain the broth into a
clean pot. The bones should be so soft you can eat them.
All the minerals and vitamins are in the broth. De-fat the broth
and put it into jars for drinking or into containers for freezing.
What a great idea! And to think of all those bones I have tossed not knowing what to do with them and frankly just think they are in the way and messy. Now I know, and a even have a freezer that is not full. Thanks, Barbo!
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Old 11-28-2012, 01:25 PM   #95
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Quote:
Originally Posted by Tilly View Post
What a great idea! And to think of all those bones I have tossed not knowing what to do with them and frankly just think they are in the way and messy. Now I know, and a even have a freezer that is not full. Thanks, Barbo!
Yup, very little goes out of my house these days without being totally squeezed of any usefulness and I love it!!
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Old 11-28-2012, 02:46 PM   #96
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Roasting my soup bones as we speak!
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Old 11-28-2012, 04:44 PM   #97
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Our local market

Smart and Final had their ad for pork shoulder for .99 lb.
We went over and snagged a couple of them. Jay used a saw
for the big bone to get the hock off for posole.Then I butchered
off the skin (home made pork rinds) so yum. This meat will become
pork canitas for lc tamales. The skin will be chicharones (sp?)
then we have all the bones for stock. Nice bargain for $10 bucks

Watch those ads my friends.
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Old 11-30-2012, 03:05 PM   #98
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I added some bacon grease to my turkey bone broth and OMG! Delicious.
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Old 11-30-2012, 06:35 PM   #99
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I just boiled the beef soup bones I got this week for the second time. I didn't know you could do that; boil the same bones over and over. The broth hasn't cooled down yet, but I hope it gels. Then I can save a lot of work cooling down the broth, storing it, skimming off the fat and the bones the next day, etc.

Heck, I could just buy the bones once a month or once every 2 months, depending on how thick the broth gel is.
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Old 12-01-2012, 05:04 PM   #100
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How many times can you reuse the bones?
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Old 12-01-2012, 06:57 PM   #101
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Someone on this thread said up to 12 times. I'm going to go by how thick the gel is.

Oh, it was thick, this second time around!!!! It's awesome. All I have to do for the next month or so is boil the bones with vinegar and get a nice thick broth. It will save a lot of work for me. Even the fat is skimmed off.
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Old 12-02-2012, 08:39 AM   #102
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Crockpot turned out just as delicious as regular stockpot. I've been on a bone broth kick lately. It's just so satisfying and tasty.

I think there was mention earlier on this thread of using a pressure cooker to really shorten the cooking time, which also appeals to me. I've got to try that next. There will probably be times when I want it to be done in 1 hour as opposed to 12-24+ hrs!
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Old 12-02-2012, 03:48 PM   #103
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Using the bones over and over

By the time I pressure cook the life out of the bones,
they are useless. They have turned to mush. Everything in
them is in the stock. All the calcium and goodness should
be totally leached out of dem bones....
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Old 12-02-2012, 03:54 PM   #104
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Can I tie up all the bones in cheesecloth and cook that way so it is easier to remove the, when done instead of straining?
I love this broth. Just made 2nd batch
Love it warmed in cup with parm cheese and splash of HC. Mmm good!
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Old 12-02-2012, 06:38 PM   #105
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Wash egg shells first?

Great idea. Do you wash the shells or whole egg before adding to the broth? I use organic eggs but still fear what is on the shell


Quote:
Originally Posted by CreekWatcher View Post
You can also save cracked egg shells and add them to the stock--the shells have calcium, and the membrane that clings to the inside has additional glucosamine and chondroitin. (Of course that membrane is not present in the shells from hard-boiled eggs.) The shells don't add any flavor.

I usually simmer chicken and turkey bones for about 24 hours, beef bones for 3 days--then strain through cheesecloth, and boil the broth way down into a concentrate, and pour into a plastic pitcher with with sides that don't slope. After it gets cold in the fridge, you can scrape the layer of fat off the top. I run a dull knife around the inside of the pitcher, turn the big hunk of gelatin out onto a cutting board, and roughly slice it up into cubes. Then I separate the cubes so they aren't clumping together and set the board down in the freezor so that they can freeze separately--then they go into a plastic bag. When re-melted on the stove, you can add any amount of water, or fill it out with more meat flavor by adding canned broth. (Or you can add the cubes to gravies and what not.)
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Old 12-02-2012, 07:57 PM   #106
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Quote:
Originally Posted by Nelle Belle View Post
Can I tie up all the bones in cheesecloth and cook that way so it is easier to remove the, when done instead of straining?
I love this broth. Just made 2nd batch
Love it warmed in cup with parm cheese and splash of HC. Mmm good!
I just tried this with HWC and garlic powder. OOOohhhhhhh!!!!! It was so good! I can't believe I didn't think of something like this.
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Old 12-03-2012, 12:38 AM   #107
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Great idea. Do you wash the shells or whole egg before adding to the broth? I use organic eggs but still fear what is on the shell
Good question. According to this website, commercial eggs are already washed before being packaged.

Egg Safety Center
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Old 12-11-2012, 08:03 PM   #108
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I have loved reading this thread.
Any idea on the nutrition in bone broth?? Beef, or chicken? I always skim the fat off mine.
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Old 12-14-2012, 01:08 PM   #109
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Old 12-28-2012, 06:11 PM   #110
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What's the minimum amount of time you can simmer on the stove? I threw mine together with the carcas of a rotesserie chicken tonight in a pot on the stove, with no thought of using a crockpot. Now, I'm not sure it was the best idea, lol.
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Old 12-28-2012, 06:39 PM   #111
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I've done four hours and it wasn't enough, but you can refrigerate it, skim it and put it back on the stove. For me, the big problem is cooling it off after simmering it for a few hours. I suppose ice cubes help.

I could only boil my bones three times and then the broth wasn't thick enough.

I threw a chicken carcass and three turkey necks (skinned) in a pot and was pleasantly surprised at how thick the broth was. I used it for French onion soup.

Meanwhile, I have the kosher beef soup bones in another pot with gel that I drink by itself and cream and a few tortellini as croutons.
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Old 12-31-2012, 08:44 PM   #112
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I used to much vinegar and after simmering for 24 hours i can still taste the vinegar .
Any suggestions ?
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Old 01-01-2013, 09:31 AM   #113
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All I can think of is to reduce it, freeze it, and add it to your next batch (leaving out the vinegar of course).
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Old 01-01-2013, 11:37 AM   #114
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You could use it in a sweet and sour stew or soup.
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Old 01-01-2013, 01:47 PM   #115
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I just bought a few pounds of grass-fed beef tail to make broth...I can't wait to see how much gel they give up! I am on a pho kick, so this will be awesome!
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Old 01-01-2013, 03:29 PM   #116
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I don't know if I'm doing something wrong, but I just don't like homemade chicken broth nearly as much as canned. It tastes "raw" or something, lol. I have never liked it as much, but thought I'd try it again. Even when I make chicken soup and boil my chicken, I prefer to pour out half and substitute half canned broth because it tastes so much richer/better to me.
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Old 01-01-2013, 06:14 PM   #117
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Maybe you need to add salt to your homemade broth.
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Old 01-01-2013, 07:09 PM   #118
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Tomorrow I will attempt broth with a whole ( uncooked ) chicken and some pork chop bones , celery, onion, bay leaf and garlic.......

will let you know how it turns out

just opened the foil out of the freezer and the bones that were frozen were from t bones ( yum ) not pork chops

Last edited by shelby'snana; 01-01-2013 at 07:17 PM..
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Old 01-02-2013, 10:07 AM   #119
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I did use salt, garlic, onions, pepper...still far from the richness of canned. Probably going to fortify my dog's food with the batch I made.
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Old 01-02-2013, 11:31 PM   #120
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Mine is in the crockpot now, did not use other bones, just the whole chicken. Going to take the chicken out in an hr or so and debone it and put the bones back in. House smells wonderful. Can't wait to see how it turns out tomorrow !

Thanks y'all !
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