I've been making stock from chicken bones (and feet, when I can get them) forever, as I learned from my frugal mother, bt it never occurred to me to make it twice, or thrice, from the same bones. I usually just cook it longer to get all the goodness out. But perhaps I will do that next time. One thing I do NOT do is salt the stock (which is recommended in the first link above), either before, during, or after the cooking. I save that for the finished dish, whatever it might end up being. Salt isn't necessary for the stock making process.
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I have a friend who always goes to her son and daughter-in-law’s house for Thanksgiving. They only like white meat and she likes dark so at the end of the day they cut off all the meat, keeping the white and giving her the dark. Years back she discovered that after that they just tossed the bones into the trash she asked for them too and makes stock every year. You can get lots of stock from turkey bones.
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Does anyone know which vitamins work with the bone broth ??? Ive always made soups using bones, but Im not seeing the results.
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Got the 7 quart crock pot going. Water, chicken bones, garlic, onions, spices. Next time I'm boiling the water then adding to everything. Takes forever for room temp water to boil on high with this thing lol. Hour and 15 so far... [ cue final jeopardy music ]
edit: found this: food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high. I will definitely boil the water in a pot before I start my low mode lol. :) . |
Talk about a watched pot never boiling!
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Three hours almost on the dot! - boiling.
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This is why it is called a "Slow Cooker", LOL
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I'd love to make some more stock myself but I have a small freezer in my fridge and no room for any stock in it
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I tend to make just enough to last me the week, and store it in the fridge in Kilner jars. I make sure there's a good layer of fat on top of each one. This eliminates any air, sealing and protecting the bone broth underneath, and should keep it preserved for several weeks at least. Once air is let in, the broth will remain good for a few days in the fridge. |
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My 7 quart crock-pot had a splattering of liquid on the area in the back by the cord while making a broth. Is it suppose to do that?
edit: it's a small batch - maybe 1/5th filled. it only spilled over during the first 12 hrs maybe, at 24 hr it's fine - no spillage. |
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I do have powdered collagen powder and I have a serving of that every single day. |
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