Guest guest Posted August 2, 2008 Report Share Posted August 2, 2008 Just wanted to share my experience with bone broth's as I seem to be having good success. I follow the recipe in the files using good quality beef bones and a few bacon bones. I don't use any lemon or vinegar, and always get a large pot of jellied broth. I find I have more success when I include the bacon bones, and the broth tastes better too. I have read in other posts that broths need to be simmered for a minimum of 24 hours, and up to 72hrs. Even then, some attempts didn't produce a jellied broth. Do you think it's the fat and other stuff in the bacon that produces the jelly, rather than gelatin? Or is the fat only the white-ish layer on top? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 I make my chicken bone broth by keeping all of the bones from all of the chicken I eat. I have a large crockpot, and when I have enough frozen bones that almost fill it, I add them to it, and add salt, pepper, a chopped up carrot, onion, and celery. I cover and cook on high a half hour to hour or so just to get all the frozen bones warm and going. Then I cook on low for 24 hours. Strain. It is so thick it's like a thick gelatin in the fridge. I make a lot at once and freeze in those gladware type containers. I hope this helps! My broths always turn out very yummy but never gel. Is it maybe because I don't reduce them enough - of use enough bones per water? Any opinions? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 > > Just wanted to share my experience with bone broth's as I seem to be > having good success. I follow the recipe in the files using good > quality beef bones and a few bacon bones. I don't use any lemon or > vinegar, and always get a large pot of jellied broth. I find I have > more success when I include the bacon bones, and the broth tastes > better too. > > I have read in other posts that broths need to be simmered for a > minimum of 24 hours, and up to 72hrs. Even then, some attempts didn't > produce a jellied broth. Do you think it's the fat and other stuff in > the bacon that produces the jelly, rather than gelatin? Or is the fat > only the white-ish layer on top? Hi Matt. Do you mean pork bones, since there is no such thing as bacon bones. I cannot answer your question, but you might look up bone broths at www.westonaprice Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 Thanks Bee, I was using apple cider vinegar and simmering for long periods but maybe not soaking long enough to begin with and not using enough bones. We'll keep trying ! > Hi . The gelatin is in the bones and skin, but particularly in > pork skin. Also it brings out more minerals and gelatin to soak the > bones with lemon juice added to the water 1/2 for chicken, and 1 hour > for pork, beef or lamb. Also the longer it is cooked the more > minerals, bone marrow and geletin are pulled from the bones and skin. > > Using enough bones would mean the broth contains more minerals, bone > marrow and gelatin. See this Mineral-Rich Bone Broth recipe: > http://www.healingnaturallybybee.com/recipes/recipe21.php > > Bee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2009 Report Share Posted March 10, 2009 I want to start getting bone broths in my diet too. Can I make them in a big crock pot? Reason being is because I don't think my grandmother feels comfortable with the stove being on all day and night. Also, it gets in the way of their cooking and my uncle who also lives here is hindering my diet by always making critical comments about what I'm doing to get better. So he causes a lot of problems. If I can use a crock pot, I think I could keep it in my room on low heat and let it cook however long it needs to. > > If it does not gel, I have found that it wasn't cooked long enough or there wasn't enough bone material in the broth. The broth that has cooked for 24 hours is very gelatinous. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 >> See, neither batch of bone broth I've made has gelled and both were simmered in a crock pot for over 24 hours, the last batch closer to 36. The last batch I made had about 6 to 8 pounds of chicken quarters to start with, plenty of bone. The bones are soft after the simmering period and I'm able to eat them. I always add the 2 Tbsp of acidic medium per 4 quarts of water needed and let the chicken stand for at least an hour before I start cooking it. >> >> What could I be doing wrong? If it doesn't gel does that mean it's not as good for me? > +++Hi . I cannot explain why your broth didn't gel since you followed the recipe correctly. My broths have always gelled a lot. Did you remove the meat from the bones as soon as the meat was cooked, and then continued to cook the bones a long time? I did. I cooked the meat and bones for about 2 hours and then removed the meat and continued cooking the bones another 24 to 36 hours. I just started my third batch yesterday evening. It should be done about 5 AM tomorrow morning. So, if it doesn't gel, does that mean it's not as good for me? ---- and the JRTs & BC Nunn, CO Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 >> I find that if I simmer the broth too high, it doesn't gel. >> When I let my broth " sweat " or heat very, very low, I get >> more gelatin. Thanks, Genevieve. I bet that's it! I've been setting my crock pot to high and I just saw Bee's email about using low... ---- and the JRTs & BC Nunn, CO Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 <snip> > > So, if it doesn't gel, does that mean it's not as good for me? +++, it is still good for you even if it doesn't gel. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2009 Report Share Posted March 17, 2009 : > > Do I really need to take one cup of bone broth per day? It's a lot of time and work making fresh broth every day. > Thanks, > *** Hi : You can make a big pot of bone broth once a week (or less frequently, and freeze it). Then you don't have to make it everyday. Hope that helps, Marissa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2009 Report Share Posted March 18, 2009 > > Do I really need to take one cup of bone broth per day? It's a lot of time and work making fresh broth every day. Hi . You are not required to have bone broth every day, but it is very healthy. Like Marissa wrote you can make up a large pot of broth once a week. Making proper bone broth takes many hours; if you use chicken it must be simmered for 12 hours or more; if you use pork or beef it must be simmered 24 hours - be sure to soak bones in lemon water first - here's the recipe: http://www.healingnaturallybybee.com/recipes/recipe21.php Bee Quote Link to comment Share on other sites More sharing options...
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