Guest guest Posted November 16, 2002 Report Share Posted November 16, 2002 I would think the only reason to leave the lid off would be to make the broth more concentrated, if that is what you want. If you are cooking the broth for days, you'll just waste a lot of power simming away water that you have to keep replenishing. Come to think of it, it may be that they suggest leaving the lid off the beef broth is to encourage the impurities to come to the top where they can be skimmed off (in theory). I would think that would apply to chickens also. Once you have skimmed, I would think it makes sense to put the lid on and continue simmering gently. If you have organic animals, I wouldn't think impurities would be much of a problem. Peace, Kris , gardening in harmony with nature in northwest Ohio If you want to hear the good news about butter check out this website: http://www.westonaprice.org/know_your_fats/know_your_fats.html ----- Original Message ----- From: " Joy Kortas " <joyk10@...> < > Sent: Saturday, November 16, 2002 9:27 AM Subject: chicken broth > Does anyone know why the NT chicken broth recipe is cooked with the lid on > and the beef broth recipe is cooked with the lid off? > > I always end up with much more bulk with the chicken broth as opposed to the > beef broth. > > Thanks, > Joy > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2002 Report Share Posted November 16, 2002 In a message dated 11/16/02 9:35:29 AM Eastern Standard Time, joyk10@... writes: > Does anyone know why the NT chicken broth recipe is cooked with the lid on > and the beef broth recipe is cooked with the lid off? > > I always end up with much more bulk with the chicken broth as opposed to the > beef broth. Is it really? I didn't even notice this, I always left the lid on both. BUT, I have noticed that, for some reason, water simmers away substantially when I make chicken stock, but not when I cook beef stock hardly at all. I suppose that might have something to do with it. Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2002 Report Share Posted November 16, 2002 In a message dated 11/16/02 12:35:00 PM Eastern Standard Time, kris.johnson@... writes: > If you have organic animals, I wouldn't think > impurities would be much of a problem. I read on an article on WAPF that the impurities aren't just toxins and stuff but are largely lectins and certain proteins and natural compounds that would have negative or irritative health effects, aside from an off-flavor. The beef bones I get from Bread and Circus are from " all-natural " animals, and their definition of " all-natural " is only slightly different from " organic, " and I usually get a massive amount of skum that foams up inches high, whereas I get relatively little when making chicken stock from an all-natural free-range chicken. So I think the difference seems to be in the natural composition of the bones rather than the amount of accumulated toxins. Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2002 Report Share Posted November 18, 2002 I always keep the lid on. I am always nervous of the water boiling away completely and starting a fire. The impurities or scum usually form anyway. I guess it could depend on the water? Robin From: " Kris " <kris.johnson@...> Reply- < > Subject: Re: chicken broth Date: Sat, 16 Nov 2002 12:30:46 -0500 I would think the only reason to leave the lid off would be to make the broth more concentrated, if that is what you want. If you are cooking the broth for days, you'll just waste a lot of power simming away water that you have to keep replenishing. Come to think of it, it may be that they suggest leaving the lid off the beef broth is to encourage the impurities to come to the top where they can be skimmed off (in theory). I would think that would apply to chickens also. Once you have skimmed, I would think it makes sense to put the lid on and continue simmering gently. If you have organic animals, I wouldn't think impurities would be much of a problem. Peace, Kris , gardening in harmony with nature in northwest Ohio If you want to hear the good news about butter check out this website: http://www.westonaprice.org/know_your_fats/know_your_fats.html ----- Original Message ----- From: " Joy Kortas " <joyk10@...> < > Sent: Saturday, November 16, 2002 9:27 AM Subject: chicken broth > Does anyone know why the NT chicken broth recipe is cooked with the lid on > and the beef broth recipe is cooked with the lid off? > > I always end up with much more bulk with the chicken broth as opposed to the > beef broth. > > Thanks, > Joy > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2002 Report Share Posted November 18, 2002 Robin- It's interesting that you mention that the scum could have to do with the water. I've been meaning to mention here that I made a chicken brined in prill water and then made the stock in the brine as I usually do. The chicken and the broth were both super clean. When I cut up the chicken, I hardly felt like I needed to wash my hands afterwards. And it was really tender and juicy despite a very short brining time (just 4-5 hours). I've done the same chickens with longer brines (24 hours or so) with regular water and didn't get as good of results. The stock was clear and didn't have any scum on top. Meg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2002 Report Share Posted November 20, 2002 Meg, What do you mean by " chicken brined in prill water " ? Kris > It's interesting that you mention that the scum could have to do with > the water. I've been meaning to mention here that I made a chicken > brined in prill water and then made the stock in the brine as I usually > do. The chicken and the broth were both super clean. When I cut up the > chicken, I hardly felt like I needed to wash my hands afterwards. And it > was really tender and juicy despite a very short brining time (just 4-5 > hours). I've done the same chickens with longer brines (24 hours or so) > with regular water and didn't get as good of results. The stock was > clear and didn't have any scum on top. > > Meg > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2002 Report Share Posted November 20, 2002 We were just discussing prill water on the list a week or 2 ago.. it's " thin " water that you make by putting prill beads in water. It's said to be like dew or like mountain run-off water. " Brining " means soaking in a salt-water solution. I usually add about 1/2 c. unrefined salt to a gallon or so of water to brine. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.