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Old 10-05-2013, 11:38 AM   #121
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Bumping for soup weather, and because I needed a refresher course.
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Old 10-05-2013, 02:46 PM   #122
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I loved the idea of using a pressure cooker so much that I went out and got one. I use beef soup bones that are really large and I find that 4 1/2 hours is really the minimum that will create the really thick, almost commercial Jello type broth.

I gave one of the bones to my dog who chewed on it and ate it. I accidentally stepped on another and the bone crushed to powder under my foot.

It's so much easier than boiling for 16+ hours, and cooling it off is much faster. I was afraid that all the water would boil out, but no, but it was reduced by at least half. I freeze filtered water in those glass measuring pitchers and use them to cool off the broth enough to go into the fridge.

Tonight I'm making my first attempt at pot roast in the pressure cooker. Tomorrow will be another batch of bone broth.
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Old 10-08-2013, 05:17 PM   #123
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I can several pints of broth or stock every couple months. Have a large roaster that I put the chickens or beef bones in and simmer for a day or two. Then strain and take the fat off then can it in pints. I always have broth in the pantry.
By the way, the difference between broth and stock is usually the use or absence of meat in the making. Stock uses mostly just bones, broth uses the whole pieces of the meat or chicken and is therefore richer and meatier than stock.
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Old 10-08-2013, 09:08 PM   #124
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Adding my two cents worth

I love to take a Costco. roasted chicken apart. I take all the meat off,
today the meat weighed in at 2 lbs. All the fat, skin, bones, cartilage and
whatever the heck is left goes into my big pressure cooker. Sometimes
I throw in celery, parsley, s and p. My chives are big and burley so they
went into the pot today too. Fill the pot with good water (tap isn't good here)
and let it come to pressure for about 1.5 hours slowly pressuring. My goodness
it's so good. The bones are just almost melted. You can crush them with
your fingers. After cooling and defatting, I pour them into canning jars
and freeze without the lids. When frozen lid 'em up.

A tip I learned from one of our grocery stores here is that when prime rib,
time comes during holidays, there are lots and lots of bones as people like
them boned out and rolled or whatever. Then the butchers package up the
beef rib bones and sell them cheap. Go in and get them. Bring them home,
season with salt and pepper and roast them until nice and brown. Remove
and if you don't feel like cooking them, just wrap and freeze and wait until
you do feel like making it. This broth is the best in the world. Tastes like
you are drinking prime rib. No kidding
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Old 10-09-2013, 05:05 AM   #125
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I freeze mine too but use silicone muffin pan. They pop out nicely and then I have 1 cup servings.
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Old 10-09-2013, 04:56 PM   #126
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I freeze mine too but use silicone muffin pan. They pop out nicely and then I have 1 cup servings.
Genius!

I'd been using ice cube trays but I always need several cubes.
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Old 10-09-2013, 05:02 PM   #127
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Genius!

I'd been using ice cube trays but I always need several cubes.
FYI, you will find that you have to use a rigid tray under the muffin pan.
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Old 10-19-2013, 11:14 PM   #128
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Quote:
Originally Posted by cselzler View Post
I can several pints of broth or stock every couple months. Have a large roaster that I put the chickens or beef bones in and simmer for a day or two. Then strain and take the fat off then can it in pints. I always have broth in the pantry.
By the way, the difference between broth and stock is usually the use or absence of meat in the making. Stock uses mostly just bones, broth uses the whole pieces of the meat or chicken and is therefore richer and meatier than stock.
I did not know that! Thanks for the lesson
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Old 10-20-2013, 11:58 AM   #129
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I just made my first batch of bone broth. I am so stinking proud of myself!! I've been a little intimidated by the prospect, but decided to just go for it. I used a chicken carcass, stuck it in my big crockpot, and BAM...the best broth ever. I only put ACV and onions in this batch, but next time I am going to use some celery, salt and pepper, and a bay leaf. I'm also going to cook it longer so the bones will be mush. I had a mug this morning. I put in hwc and butter. Yummy!
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Old 10-20-2013, 05:24 PM   #130
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I just made my first batch of bone broth. I am so stinking proud of myself!! I've been a little intimidated by the prospect, but decided to just go for it. I used a chicken carcass, stuck it in my big crockpot, and BAM...the best broth ever. I only put ACV and onions in this batch, but next time I am going to use some celery, salt and pepper, and a bay leaf. I'm also going to cook it longer so the bones will be mush. I had a mug this morning. I put in hwc and butter. Yummy!
I felt the same way first time. By the second batch, I was an expert!

I am a garlic fan and would,suggest adding a clove. You need not peel it. Just toss it in whole!
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Old 10-21-2013, 08:01 AM   #131
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I like the idea of freezing portions in the silicone molds. Great to have smaller amounts around to saute veggies
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Old 10-21-2013, 09:02 AM   #132
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I made a turkey bone broth last week and it turned out really well. We had a family thanksgiving at my sisters home and they were going to throw out the carcus! I took the bones, and the skin and simmered for 20 hours. Still enjoying it!!!
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Old 10-24-2013, 10:37 AM   #133
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Everyone in my house is sick today. I got up and was able to throw together a quick chicken soup with the bone broth in my fridge.

I am looking forward to lunch.
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Old 10-24-2013, 12:13 PM   #134
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This might sound like a stupid question, but why do you take the fat off? I here people talk about adding butter and cream in, couldn't you also just leave the fat in? Mine doesn't seem to have much fat after straining anyhow.
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Old 10-24-2013, 01:53 PM   #135
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Your question isn't stupid; I ask myself the same thing sometimes. My bone broth has almost a half inch of fat solidified on the top after overnight. It's way too much. I don't take out all of it; I live bits and pieces in it. But I don't like the taste. Sometimes I'll put in coconut milk and garlic and ginger to make it taste better.
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Old 10-24-2013, 04:40 PM   #136
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There are a couple of reasons to skim the fat from chicken bone broth. The reason I do is that the fat from poultry is high in omega 6s. I also skim it for aesthetic reasons. To me, it is nicer when it is not layered - rather than 2.
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Old 11-05-2013, 01:23 PM   #137
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I've never made bone broth before and I have a question.

I found a local farmer that sells 100% grassfed beef bones. They are sold by the pound.

About how much broth does a pound of beef bones make? Does anyone know? I have no idea how much to buy.
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Old 11-05-2013, 03:31 PM   #138
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2 to 3 lbs of marrow bones will make a couple of liters once strained.
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Old 11-05-2013, 03:35 PM   #139
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Oh my goodness! I was out of town last week and went to a local farm. They had CHICKEN FEET!! I bought a bag and added them to my newest batch of bone broth I have GOT to find a local source.
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Old 11-05-2013, 04:37 PM   #140
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2 to 3 lbs of marrow bones will make a couple of liters once strained.
Thanks
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Old 11-11-2013, 09:57 AM   #141
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I also make my own bouillon using bones and meat. Once I have cooked the devil out of the bones/meat, I strain the broth out, skim the fat off and put the remaining broth or stock back on the heat. I continue to boil down the broth until what is left is a very thick gelatinous liquid. I cool it in a pan and cut in squares and freeze it for gelatinous flavor bombs to add to anything that needs a punch of flavor. I have used 10 pounds of chicken legs and thighs to make broth and ended up with 6 pints of chicken, canned with broth, and about 30 one inch cubes of bouillon. Wonderful flavor enhancements and chicken for casseroles to boot!
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Old 11-13-2013, 06:18 PM   #142
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I just whipped up a quick stew with leftover steak and veggies, and some bone broth ice cubes. Dinner in an hour!
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Old 02-08-2014, 12:22 PM   #143
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OK, I have a question. Soup bones or marrow bones - What's the difference? Which do you prefer and why?
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