Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 Can someone tell me how to make the bone broth? Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 > Can someone tell me how to make the bone broth? > Thanks, > Hi, There are a bunch of different ways to do these, I'm sure, but I'll just give you mine. 1) Chicken: after I roast a chicken, I tear all the meat off and freeze the carcass (I leave all the skin/bones/cartilage on. I also usually save the giblets for making broth as well). When I have two or three little chicken popsicles in the freezer, I put them either in the crockpot (over night), or my cast iron stewpot all day (if I'm home to fiddle with it). I put in enough purified water to cover the bones generously, and some random 'mild' veggies - usually what ever is around. Either method, the heat is always on " low " , and I generally add more H2O if I'm cooking on the stovetop. I then strain out the " chunks " and freeze the broth in covered ice cube trays - once frozen, I pop them out and keep the cubes in large labled mason jars. I use them for adding a litle flavor to Glenn's school veggies (I put his lunch servings in little glass canning jars w/ a 'broth cube " - really good). 2) Bovid: I order beef or bison (grassfed) marrow bones off the Net - go to something like www.eatwild.com or the paleofoods website - or google - there are lots of addresses to look at. I tend to cook the marrow bones the same way - heated low and slow for a long time. I add stronger tasting veggies to the red meat (usually leeks and celery/carrots etc for chicken; garlic and/or onion for the beef broths). Depending on what I'm going to be doing with it, I'll pop the marrow out of the bones after cooking, and puree the marrow, veggies and broth together and freeze it. Since we no longer do " thickened " gravy, this adds a bit more substance to his food. 3) Lamb: I don't do lamb chops really often (expensive; cheaper to buy the butterflied legs), but I do save the chop bones, and once a month or so, I'll do a lamb broth with rosemary. A more 'delicate' broth - sometimes good by itself w/ breakfast -esp in cooler weather. I know that some people add vinegar to their broths to 'pull' more minerals out of the bones (this was prior to my SCD days - don't know if that is " legal " , sorry) - my son is sensative to vinegar, so we don't. However, anything acidic will work (lemon, etc). Little bit goes a long way, though. HTH! I've got a chicken stock brewing on the stove now...smells good! -christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 > Can someone tell me how to make the bone broth? > Thanks, > Hi, There are a bunch of different ways to do these, I'm sure, but I'll just give you mine. 1) Chicken: after I roast a chicken, I tear all the meat off and freeze the carcass (I leave all the skin/bones/cartilage on. I also usually save the giblets for making broth as well). When I have two or three little chicken popsicles in the freezer, I put them either in the crockpot (over night), or my cast iron stewpot all day (if I'm home to fiddle with it). I put in enough purified water to cover the bones generously, and some random 'mild' veggies - usually what ever is around. Either method, the heat is always on " low " , and I generally add more H2O if I'm cooking on the stovetop. I then strain out the " chunks " and freeze the broth in covered ice cube trays - once frozen, I pop them out and keep the cubes in large labled mason jars. I use them for adding a litle flavor to Glenn's school veggies (I put his lunch servings in little glass canning jars w/ a 'broth cube " - really good). 2) Bovid: I order beef or bison (grassfed) marrow bones off the Net - go to something like www.eatwild.com or the paleofoods website - or google - there are lots of addresses to look at. I tend to cook the marrow bones the same way - heated low and slow for a long time. I add stronger tasting veggies to the red meat (usually leeks and celery/carrots etc for chicken; garlic and/or onion for the beef broths). Depending on what I'm going to be doing with it, I'll pop the marrow out of the bones after cooking, and puree the marrow, veggies and broth together and freeze it. Since we no longer do " thickened " gravy, this adds a bit more substance to his food. 3) Lamb: I don't do lamb chops really often (expensive; cheaper to buy the butterflied legs), but I do save the chop bones, and once a month or so, I'll do a lamb broth with rosemary. A more 'delicate' broth - sometimes good by itself w/ breakfast -esp in cooler weather. I know that some people add vinegar to their broths to 'pull' more minerals out of the bones (this was prior to my SCD days - don't know if that is " legal " , sorry) - my son is sensative to vinegar, so we don't. However, anything acidic will work (lemon, etc). Little bit goes a long way, though. HTH! I've got a chicken stock brewing on the stove now...smells good! -christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 I make this regularly also. I go to my regular butcher who sells chemical free chickens and ask him to order in 20kg carcasses only (last time I paid about $2.50 kg). I roast the carcasses just like a regular chicken (8 at a time in a long flat pyrex dish) and then boil everything up afterwards to make the stock. We use a large 20 litre pot and freeze everything for future use. We use the stock for the base of many things from soups to cooking vegetables. Re: bone broth > > > Can someone tell me how to make the bone broth? > > Thanks, > > > > > > Hi, > There are a bunch of different ways to do these, I'm sure, but > I'll just give you mine. > > 1) Chicken: after I roast a chicken, I tear all the meat off and > freeze the carcass (I leave all the skin/bones/cartilage on. I also > usually save the giblets for making broth as well). When I have two > or three little chicken popsicles in the freezer, I put them either > in the crockpot (over night), or my cast iron stewpot all day (if > I'm home to fiddle with it). I put in enough purified water to cover > the bones generously, and some random 'mild' veggies - usually what > ever is around. Either method, the heat is always on " low " , and I > generally add more H2O if I'm cooking on the stovetop. I then strain > out the " chunks " and freeze the broth in covered ice cube trays - > once frozen, I pop them out and keep the cubes in large labled mason > jars. I use them for adding a litle flavor to Glenn's school veggies > (I put his lunch servings in little glass canning jars w/ a 'broth > cube " - really good). > > 2) Bovid: I order beef or bison (grassfed) marrow bones off the Net - > go to something like www.eatwild.com or the paleofoods website - or > google - there are lots of addresses to look at. I tend to cook the > marrow bones the same way - heated low and slow for a long time. I > add stronger tasting veggies to the red meat (usually leeks and > celery/carrots etc for chicken; garlic and/or onion for the beef > broths). Depending on what I'm going to be doing with it, I'll pop > the marrow out of the bones after cooking, and puree the marrow, > veggies and broth together and freeze it. Since we no longer > do " thickened " gravy, this adds a bit more substance to his food. > > 3) Lamb: I don't do lamb chops really often (expensive; cheaper to > buy the butterflied legs), but I do save the chop bones, and once a > month or so, I'll do a lamb broth with rosemary. A more 'delicate' > broth - sometimes good by itself w/ breakfast -esp in cooler weather. > > I know that some people add vinegar to their broths to 'pull' > more minerals out of the bones (this was prior to my SCD days - > don't know if that is " legal " , sorry) - my son is sensative to > vinegar, so we don't. However, anything acidic will work (lemon, > etc). Little bit goes a long way, though. HTH! > I've got a chicken stock brewing on the stove now...smells good! > -christine > > > > > > For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
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