Guest guest Posted March 28, 2002 Report Share Posted March 28, 2002 When I make bone broth I usually use chicken RMBs (necks, backs, breast cavities, etc). I have a lot of backs and used mainly backs in my last batch. Backs are VERY fatty, and when I feed them to my dogs (ground) I remove most of the fat. It occurred to me that the skin on the backs is part of the reason my broth has a lot of fat in it. Does anyone here remove the skin from chicken before making your bone broth? Or *would* you, if you used mainly backs? Or does the skin provide some of the important nutrients in the broth? I'm more interested in the marrow, and was thinking of removing the skin next time. Any opinions on this? One more question, after a few days of simmering, the chicken bones in my broth are so soft I can crush them with my fingers. As I was tossing out the bones/fat after removing the broth yesterday, I was thinking that I'm throwing out something that might be nutritious. Does anyone do anything with the bones you remove from your bone broth? Is there nutrition to be had from those soft bones? Or are the nutrients too altered by heat to provide any worthwhile nutrition? Is calcium altered by heat? Would these bones be hydrophilic like the broth is? I figured if I removed the fat, I could easily grind the bones into a mush...and...well eat them if they are healthy. Suze Fisher Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
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