Bone Broth Question

[Guest guest]

Hi a! I always eat the bones and marrow if I can! The last time

the bones (from chicken stock) were so tender I put some of them in a

blender with some of the stock and blended them well and then added

this back to my stock, straining out the big chunks of bone. It gave my

bone broth a thicker consistency and every time I ate a cup I knew I

was really treating my body to a wealth of nutrients! Crystal

>

> Last but not least, when I was making chicken bone broth in the past

the

> bones would get so soft that I could eat them. I really liked eating

them

> and the marrow. Is this ok?

> > a

>

>

>

>

[Guest guest]

Is it ok to eat the bones as well?

My beef and lamb bones get very soft after a couple of days on the boil, I

have been feeding them to my dogs.

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09:34

[Guest guest]

>

> Is it ok to eat the bones as well?

==>Yes, absolutely!

Bee

[Guest guest]

>

> Hi all...

>

> I just soaked some beef bones overnight in ACV and water and never

> thought to refrigerate them. They were frozen raw bones i had gotten

> straight from an organic farmer. The water turned dark brown and

> smells great as they boil, but I am wondering if it is safe to eat

> having not been kept cool while soaking. Any help would be great.

Thanks.

>

==>Hi . Do not be concerned about not refrigerating them.

They will be just fine. If you've been reading messages you know I

do not believe in the " germ theory of disease " . I always buy organic

or certified organic meats. Besides, bringing it to a boil at the

beginning would kill any pathogens.

My favorite is ground bison, and often I've thawed it out and put it

in a glass container in the fridge and left it for many days. It

goes light brownish and doesn't necessarily look good, but it IS

good. I've never gotten sick from it. However I wouldn't trust

regular meats, nor my ground bison in a plastic container.

Cheers, Bee

[Guest guest]

I've just read a good page about making stock in a stock pot

(http://www.tigersandstrawberries.com/2006/09/05/making-stock-the-good-the-bad-

and-the-ugly/). it implies that it's important to keep skimming off impurities

for a while.

But I know some use a crock pot and never mention this skimming. Does anyone

think,

whatever other drawbacks using a crock pot may pose, that this lack of skimming

is one? I

could probably still skim, but it may take longer for the pot to heat back up

once the lid is

removed - not a big deal. Just wondering others' thoughts.

Thx

[Guest guest]

>

> Hi, this is kind of a silly question, but here goes....

>

> I am getting ready to make bone broth and was wondering about the simmer time

of 12 - 72 hours. I want to simmer as long as possible (to get the most

benefits out of the broth), but does it have to be a continuous simmering?

>

> For example, do people continue to simmer overnight while they are sleeping?

Or can I simmer for a few hours and then store in the fridge overnight and

continue simmering the following day? how do people simmer for 72 hours?

>

> Also, will most of the liquid disappear as it simmers? will I need to add

water?

+++Hi Donna. You do not have to simmer the broth continuously if you do not

feel comfortable, but you do not have to refrigerate it overnight, but if it

makes you feel better you can.

I turn off the stove and let it sit overnight, and in the morning I turn it on

again.

You need to keep the cover on when simmering, so it doesn't lose too much water,

and you can add water if needed.

The best, Bee