Anyone here eat and/or make bone broth?
 

Friend of mine made some soup and gave me some a couple months ago supposedly made with bone broth. Soup was great!

Then last week I read it was one item to consider for a dog when providing a "bland diet".

So now I'm looking into the benefits and also how to make it.

Plenty of stuff on You Tube, which I'm looking at.

But wanted to run this by the Pelican collective as well.

TIA for any input! SmileWavy

real soup is made with bone broth. my wife makes it. its time consuming. but it’s worth it. it’s great. especially when it’s zero degrees here

We swear by bone broth. It really has had an effect when feeling sick and I don't think it's placebo.

Actually, the Wife has gotten the dog addicted to Costco rotisserie chicken every day at 11:00. So every weekend I pick up 3 chickens and then they get plucked.

Now we have the carcass and boil with carrots, celery and rosemary/thyme and make a broth. Good stuff.

I rarely make it any other way. I knew grocery stores sold bullion, but not broth. I was pushing 30yrs then? Mom and dad bone stock only, for the most part.

This. The best part of having Costco chickens is have stock available constantly. And if you have a pressure cooker or an instant pot you can make stock in 30 minutes.

There's stock and bone broth, and the two are slightly different per my wife (who does make and drink/use both).

Stock would be something boiled with some bones and maybe a little veggie for a relatively short period (an hour or so, I think).

Bone broth is where you take bones (maybe with a little meat or not, and they could have been used to make stock) and then boil them for a long time (8-24 hours). I think the theory is that you boil them for a very long time and the process causes nutrients and minerals to leach out of the bones into the broth.

Yes, either can be used to drink or make things, and yes, they would probably be great to give to animals assuming you don't use any onion or garlic in the process (not good for dogs).

chicken wings and/or feet are great for making stock and broth. You can also make it with beef or pork or whatever as well.

You can buy "bone broth" at grocery stores now. I don't know how it compares to home made.

My friend Hue makes bone broth for his Vietnamese food truck. He starts with a huge pile of bones and ends up with just a tiny bit of broth, which takes him two days. He puts it in the brisket sandwich thing. It's delicious, but he is insane.

Your pressure cooker is your friend. And if we're going into "bone broth" land you won't even worry when it gets cloudy from the fats and proteins.

(I'm pretty sure Julia Child didn't do bone broth)

Lots of sources suggest a splash of cider vinegar to help get more gelatin out of the stuff. It seems to work for us (maybe half an oz in two quarts) and you don't taste it when you're done.

Yep, yep, yep. It's supposed to get cloudy. I suspect that most folks make stock, but I have heard that in "the olden days" people would potentially almost always have a pot on with left over bones and things for constant broth making.

Yes, I think my wife either does or has used some vinegar in the broth making process.

Pressure cooker and vinegar are great suggestions. Will have to try that.
Keep a bag of bones in the freezer.
I did go the full route once and blended everything into a grey mush without straining afterwards. Took many days of simmering on low during the winter. The result was a bit too concentrated and/or not cooked enough.

Go to an Asian grocery store, buy 10 lb of bones and other stuff with a lot of cartilage - they will usually have cow neck bones, pig feet, cow tendons, pig faces, and so on. Pressure cooker works if you have a large one, but so does a few days low simmer in your hugest stockpot. Vinegar and a little salt. Cool and freeze in ice cube trays.

Bone broth is freakin delicious. I make cocktails with it. Or drink it straight. I think it is good for you too, although popping some glucosamine capsules might do the same thing.

I recall a PBS fundraiser marathon broadcasting the nutritional value of bone broth and the presenter had all sorts of recipes etc.

Forget the broth, cook & eat the marrow:D

Thanks for all the comments and input!

I picked up a whole chicken this morning and put it into a slow cooker on high. I just now removed most of the meat and left everything else to cook on low until sometime tomorrow.

I'll toss in some carrots and celery per Craigster's suggestion. This will be for my dog as well as myself so I'll hold off on any seasoning, for this batch.

Next time I will use beef bones and some of the other stuff mentioned here.

Thanks once again to all who contributed to the thread! SmileWavy

I make all my own stocks including bone broth. Bone broth requires cooking around 24 hours. I use chicken feet and beef bones, I sometimes combine.

Ok. But this results in a ton more chicken fat in the broth than just using a carcass and bones. The easiest way to deal with it is to put the resulting broth in the fridge (after it cools) and most of the fat will congeal and float to the top.

For stock, generally roasted bones give more flavor.

Wife has been making this for years. She is partial to lamb bones, more flavor

With all due respect, it sounds like some folks are just learning how to make soup. Sheesh. We put bones and scraps in the freezer. I just put a pork chop bone into that bag about an hour ago. Then we use it to make stock, which can be used to make way more than just soup. People who do not do this are making a big mistake. Respectfully.

We'll get a spiral bone-in ham, put handfuls of meat in freezer bags for the freezer to use later, then boil the bone and make navy bean soup. We'll bake a chicken and use it for various meals, always putting the bones in the freezer, then make homemade chicken soup. We use various broths for lots of things. You can make rice with it. Gravy. Lots of things.

Yup. Great for lentil soup.