bone broth

qbert · 07-11-2012, 10:28 AM

Has anyone made bone broth? Wondering if 24 hours in crockpot is too short a time. I started it and realize I need to get a good strainer - ack!

Janknitz · 07-11-2012, 11:22 AM

I think 24 hours is fine, but you can let it go longer if you like. It's so nice to have the crockpot in the summer--insulated enough that it doesn't heat up the kitchen too much to make the broth, and I like to drink bone broth cold as a refreshing beverage (as long as I've skimmed off the fat--cold fat is yucky!).

Mistizoom · 07-28-2012, 02:57 PM

I've made good bone broth (gels nicely) after just 3-4 hours in a stockpot. I know a lot of people do longer, but I'm not sure it's necessary. I don't think it hurts anything to go longer, I'm just not convinced that a very long length of time means a better product.

Kattbelly · 07-28-2012, 03:54 PM

Quote:

Originally Posted by Mistizoom

I've made good bone broth (gels nicely) after just 3-4 hours in a stockpot. I know a lot of people do longer, but I'm not sure it's necessary. I don't think it hurts anything to go longer, I'm just not convinced that a very long length of time means a better product.

I agree, and longer cook times means wasted cooking fuel. You get full flavor and maximum leaching from the bones in 3-4 hours. There's just no point in cooking it any longer.

Dottie · 07-28-2012, 04:14 PM

I think there's a big difference between the crockpot and cooking it on the stove in a stockpot, though.

qbert · 07-29-2012, 06:11 AM

I would prefer to get the whole process over with in 3-4 hours in a stockpot and didn't realize that I would get the same benefits. That is much easier for me so thanks for the heads up...I will start doing that. I am finding it hard to get grassfed beef bones though.

Janknitz · 07-31-2012, 10:05 AM

During the summer I love the crockpot because it doesn't heat up the kitchen. In winter there's nothing homier than a pot of stock bubbling gently on the stove, and it warms up the kitchen, too.

porcupine73 · 07-31-2012, 10:09 AM

I don't know how short you can go. The shortest I've tried is two days. Usually I go four days. I think Nourishing Traditions indicates that if using only chicken it can be done faster than if using beef bones as well. I just use a hot plate so I can leave it on the table that long without occupying any normal stove or oven space. Once it's up to temperature it really doesn't take much to keep it at that temperature if there's a towel over the pot (but not near the heating element of course).

Cats for Texas · 08-10-2012, 04:55 PM

I've made it two ways with different results. 1) In crockpot for 8 hrs high, 8 hrs low. Came out great; my fav way of making this. 2) On stove top overnight on lowest it would go. Came out OK, and clearly the bones had given up everything they could but oh it was a big pile of xxx!! I couldn't even strain it.

One thing I did with the larger bones (leg, thigh, etc) was to kind of break them so all the marrow would come out. I highly advise doing this... carefully... just kind of whack away at the same place, use paper towels to hold the piece and break it apart.

Strawberry · 08-10-2012, 06:36 PM

I think its better to cook it longer, because you will get more calcium leeched from the bones.

porcupine73 · 08-29-2012, 08:31 AM

I think the other variable is how much vinegar you use. From many batches I know what the upper limit I can use without it being overpowering, and using a touch extra really seems to help make those bones crumble in your fingers when its done.

iamfaithful · 08-31-2012, 10:31 AM

Porcupine, have you tried using your plain kombucha in your bone broth instead of vinegar....works wonderfully!

07-11-2012, 10:28 AM	#1
qbert Senior LCF Member Join Date: Nov 2008 Posts: 995 Gallery: qbert	bone broth Has anyone made bone broth? Wondering if 24 hours in crockpot is too short a time. I started it and realize I need to get a good strainer - ack!

07-31-2012, 10:09 AM	#8
porcupine73 Major LCF Poster! Join Date: Mar 2010 Location: Buffalo, NY USA Posts: 1,855 Gallery: porcupine73 Stats: 208/152/150, male 5'9", 39 y/o WOE: Cure Tooth Decay, no snacks,slow burn weights+HIIT Start Date: January 2010	I don't know how short you can go. The shortest I've tried is two days. Usually I go four days. I think Nourishing Traditions indicates that if using only chicken it can be done faster than if using beef bones as well. I just use a hot plate so I can leave it on the table that long without occupying any normal stove or oven space. Once it's up to temperature it really doesn't take much to keep it at that temperature if there's a towel over the pot (but not near the heating element of course). __________________ Join us to brew kefir and kombucha two delicious, healthful (and LC) beverages! Principles of healthy diets The diet is only an instrument; you have to want to use it. ... It is necessary for you to have respect for your body for you to use this tool [the Atkins' Diet]. It's the only body you'll be issued. You've got to spend the rest of your life in it. You must treat it like your greatest possession; you must become a kind of "health nut." -- Robert C. Atkins, M.D.

08-10-2012, 04:55 PM	#9
Cats for Texas Senior LCF Member Join Date: Dec 2007 Location: Houston, TX Posts: 385 Gallery: Cats for Texas Stats: 210 WOE: LC Start Date: Restart: December 3, 2012	I've made it two ways with different results. 1) In crockpot for 8 hrs high, 8 hrs low. Came out great; my fav way of making this. 2) On stove top overnight on lowest it would go. Came out OK, and clearly the bones had given up everything they could but oh it was a big pile of xxx!! I couldn't even strain it. One thing I did with the larger bones (leg, thigh, etc) was to kind of break them so all the marrow would come out. I highly advise doing this... carefully... just kind of whack away at the same place, use paper towels to hold the piece and break it apart. __________________ Patti Last edited by Cats for Texas; 08-10-2012 at 04:56 PM..

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07-11-2012, 11:22 AM	#2
Janknitz Major LCF Poster! Join Date: Jun 2011 Posts: 1,753 Gallery: Janknitz Stats: 254/195/150 WOE: Low Carb High Fat, No Grains Start Date: June 16, 2011	I think 24 hours is fine, but you can let it go longer if you like. It's so nice to have the crockpot in the summer--insulated enough that it doesn't heat up the kitchen too much to make the broth, and I like to drink bone broth cold as a refreshing beverage (as long as I've skimmed off the fat--cold fat is yucky!).

07-28-2012, 02:57 PM	#3
Mistizoom Senior LCF Member Join Date: Nov 2009 Location: Midwest Posts: 978 Gallery: Mistizoom Stats: 300/246/190 initial goal WOE: low carb Start Date: November 2012	I've made good bone broth (gels nicely) after just 3-4 hours in a stockpot. I know a lot of people do longer, but I'm not sure it's necessary. I don't think it hurts anything to go longer, I'm just not convinced that a very long length of time means a better product.

07-28-2012, 04:14 PM	#5
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,562 Gallery: Dottie WOE: JUDDD calorie cycling plan	I think there's a big difference between the crockpot and cooking it on the stove in a stockpot, though.

07-29-2012, 06:11 AM	#6
qbert Senior LCF Member Join Date: Nov 2008 Posts: 995 Gallery: qbert	I would prefer to get the whole process over with in 3-4 hours in a stockpot and didn't realize that I would get the same benefits. That is much easier for me so thanks for the heads up...I will start doing that. I am finding it hard to get grassfed beef bones though.

07-31-2012, 10:05 AM	#7
Janknitz Major LCF Poster! Join Date: Jun 2011 Posts: 1,753 Gallery: Janknitz Stats: 254/195/150 WOE: Low Carb High Fat, No Grains Start Date: June 16, 2011	During the summer I love the crockpot because it doesn't heat up the kitchen. In winter there's nothing homier than a pot of stock bubbling gently on the stove, and it warms up the kitchen, too.

08-10-2012, 06:36 PM	#10
Strawberry Very Gabby LCF Member!!! Join Date: Nov 2005 Posts: 3,253 Gallery: Strawberry	I think its better to cook it longer, because you will get more calcium leeched from the bones.

08-29-2012, 08:31 AM	#11
porcupine73 Major LCF Poster! Join Date: Mar 2010 Location: Buffalo, NY USA Posts: 1,855 Gallery: porcupine73 Stats: 208/152/150, male 5'9", 39 y/o WOE: Cure Tooth Decay, no snacks,slow burn weights+HIIT Start Date: January 2010	I think the other variable is how much vinegar you use. From many batches I know what the upper limit I can use without it being overpowering, and using a touch extra really seems to help make those bones crumble in your fingers when its done.

08-31-2012, 10:31 AM	#12
iamfaithful Major LCF Poster! Join Date: Jun 2011 Posts: 1,873 Gallery: iamfaithful	Porcupine, have you tried using your plain kombucha in your bone broth instead of vinegar....works wonderfully!