Mary
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Post by Mary on Apr 14, 2014 13:23:11 GMT -5
I know there has been much discussion about bone broth on the FB group, but since I still feel that I haven't mastered it, I wanted to start a thread here.
1. How long should bone broth ideally be cooked? My understanding was that the longer the better (up to 48 hours in a slow cooker), but I'm not so sure if that's really true. When you answer this, it might be helpful to include variations for stove top, pressure cooker, and crock pot.
2. What is needed to make the broth gel? (I've heard chicken feet are great for this, but I haven't found a good source for them yet. Other suggestions would be nice.)
3. Any secrets that you use to help make the broth taste good?
I've been making bone broth for quite awhile now, but it doesn't always gel (sometimes it does, sometimes it doesn't), and I usually hide the taste in soup and stews, because I don't think it tastes very good all by itself. I typically put the bones, cartilage, any other animal parts or pieces, etc, in my slow cooker with apple cider vinegar and filtered water, and let it simmer on low for 48 hours.
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Post by localkaty on Apr 14, 2014 17:33:51 GMT -5
We used to make ours in the slow cooker, typically for 2-3 days. Like yours, it gelled intermittently. We recently switched to a pressure cooker with much better results - gel every time! We usually let it go for an hour (including the pressure release).
If you don't already, it can be helpful to roast the bones before making stock. It releases some of the fat so you get less "scum" to filter off the top, and makes the flavor more complex. Adding a tablespoon of apple cider vinegar will help pull minerals out of the bones more effectively; it doesn't change the taste, but does bump up the nutrition a bit.
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Post by EJ on Apr 14, 2014 23:24:38 GMT -5
Sarah cooks hers for up to 2 days to draw out as many nutrients as possible: www.thepaleomom.com/2012/03/recipe-chicken-bone-broth-revisited.htmlI normally let chicken bone broth simmer on super low on the stove for 24 hours, while beef/pork/lamb bone broth I cook for 48 hours. I've never not had broth gel...I just throw in whatever bones I have from what we've been eating. Normally, for chicken, it's just thighs and drumsticks. For beef/pork, it's steak, ribs, and pork chops. Never had a problem. I do occasionally buy "soup bones" from the store to add to my bone collection. You could try that if you can't find feet. My batch last week included soup bones and some pork hocks (both from the freezer section). I have heard that if the temperature is too high, it might not gel. Even if you're cooking it in a slow cooker, it could run too hot or something. Just a thought. If you don't enjoy the taste, you could try adding different herbs. If you're adding vegetables, try Sarah's method of only adding them in at the end, so the broth doesn't get bitter. I also agree with roasting the bones for flavor if you don't use leftover bones (most of the time, there are still seasonings on my bones). I normally make mine into soup-because otherwise I wouldn't be able to drink it all before it goes bad (about a week) and I don't have room for jars of it in my freezer. Even if your broth doesn't gel, you're still getting a ton of nutrients from it! If you're worried about collagen consumption, add some gelatin to your diet on the side.
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Post by alisongregory on Apr 15, 2014 2:00:11 GMT -5
I haven't been adding apv. Maybe I should... Such a small amount shouldn't cause a FODMAP reaction I think...
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Post by victoriap on Apr 15, 2014 7:25:08 GMT -5
So if you roast the bones first you don't use the grease that comes out if them? The first time I used the grease and later had to skim it off. I had not read to add the veggies later....I will try that. My broth has very little taste so I guess I need to use less water.
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Mary
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Posts: 33
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Post by Mary on Apr 15, 2014 7:49:55 GMT -5
Hmm. I don't have a pressure cooker, so use my slow cooker to make bone broth. I sometimes think that it gels better if I cook it for less time *(like 12 or 24 hours rather 24 hours), but I don't know this for sure. I have "soup bones" from a local farm that I put into the beef broth with whatever beef bones I have on hand. My chicken bones are typically a whole chicken and/or bones from drumsticks. I just got some Great Lakes Gelatin in the mail yesterday, so now I can start using that to get some more gelatin in addition to the bone broth. Thanks for the tips. I haven't tried roasting the bones first -- maybe I'll do that. Would you still cook it for 48 hours, or shorten it to 24? Nice to hear about your experiences. Somehow it's comforting to know that others have inconsistent gelling! *Edit: I meant to say like 12 to 24 hours, rather than 48 hours...
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Post by EJ on Apr 15, 2014 10:47:16 GMT -5
alisongregory, the ACV is supposed to draw the minerals out of the bones. It doesn't have anything to do with gelling. Some people say it doesn't make the slightest difference to the broth. If you're worried about FODMAPs, you could try a little lemon juice instead. victoriap, I would think not to use the grease-it would just make it fatty and you'd have to skim it off, like you said I wouldn't use less water...just put the bones in and cover them. I've even had to top off the water when it evaporates a bit (too hot) and it's still gelled. Mary, it could be that your slow cooker gets too hot after 12 or 18 hours. You can definitely play around with what works best for you I'd say any bone broth is better than NO bone broth-even if it's "less" nutritious, it's still super good for you!
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Post by salixisme on Apr 15, 2014 11:10:25 GMT -5
I do 24 hours in the slow cooker for chicken bone broth (always with added feet, sometimes with the neck/head of the chicken if it comes with it attached) I also add any uneaten chicken skin to the chicken broth if I am using bones from a roast chicken. I do 48 hours for beef bones. For beef bones I try to get a mixture of marrow bones and the joints as well as the joints contain more collagen (which is what makes it gel) than the bones do. I have also made broth with pork and lamb bones, and fish as well as I tend to buy my fish whole and on the bone. Fish broth only needs a couple of hours to cook, and if the fish has a head I add that too.
I add ACV to both to draw the minerals out of the bones. I roast beef bones before making the broth as it adds a better flavour, but I rarely do this with chicken (unless I am using the carcass from a roast chicken).
Sometimes, if you boil the broth too hard/too long, it can break down the gelatin and then it won't gel no matter what you do. It is still just as nutritious though.
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lorriegray
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Post by lorriegray on Apr 16, 2014 0:16:43 GMT -5
So if you roast the bones first you don't use the grease that comes out if them? The first time I used the grease and later had to skim it off. I had not read to add the veggies later....I will try that. My broth has very little taste so I guess I need to use less water. I strain the fat from roasting the bones into a glass jar. This is "free" tallow (rendered beef fat), and can be used for cooking. It will store for several weeks in the fridge, or store in the freezer for more long term.
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Post by victoriap on Apr 16, 2014 9:56:12 GMT -5
Also, I used the pressure cooker the 2 times I have made the broth.....the first time for 90 minutes and the second time I did it twice for 180 minutes. I could tell no difference in look or taste. These were beef bones. So you all think that the pressure cooker is ok to use? I put the veggies in at the beginning. I guess I would need to run it again for a few minutes if I was going to add them toward the end.
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Post by victoriap on Apr 16, 2014 9:57:53 GMT -5
And I meant to add that it did not gel either time.
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Post by EJ on Apr 17, 2014 9:35:47 GMT -5
Lots of people use pressure cookers to make broth. If you haven't already, try adding different types of bones to see if it would gel-feet, joints, etc. As for flavor, you could try roasting the bones...and using less water...and adding some herbs if you like. I've never tried it that way, so I don't have any advice for you. Just experiment a bit to find out how you like it the best
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Post by victoriap on Apr 18, 2014 18:27:12 GMT -5
Thank you, EJ. I will be making more in a few days and I will have to experiment. I think I can get feet at a local shop.
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Post by rachelpower on Apr 28, 2014 19:22:01 GMT -5
@ alison, acv isn't necessary to avoid for fodmaps- all the sugars have been fermented out of the apple juice. same for fermented veg- you should be able to tolerate fermented cabbage, for example, even if not raw or cooked cabbage.
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Post by rachelpower on Apr 28, 2014 19:29:32 GMT -5
re timing, gelling & method:
long-cooking broth as recommended by sally fallon in nourishing traditions & since then, almost everyone else makes it quite hard to digest. for those just starting out with gut-healing, it's probably better to simmer broth for <3 hrs for chicken, <6 hrs for beef/lamb.
cooking the broth at too high a temp will make it taste bad. bring broth to the boil, then reduce heat until the top barely shivers. most slow-cookers are unable to simmer slow enough!
pressure-cooking for 1hr only is a great way to reduce histamines in broth. this also cooks without excessive heat, so is a great method.
if adding acv, pour cold water over bones, add acv & sit at least 30min before bringing to the boil.
into the gelling question- in broth that doesn't gel, the collagen has been denatured by heat, breaking it down into its amino acids. it is still just as good for us, because our bodies easily rebuild the collagen from its basic building blocks.
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