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24 Hour Bone Broth

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  • 24 Hour Bone Broth



    I just finished making a big pot of 24 hour bone broth. Here is the link for more information:


    http://soupmagic.weebly.com/index.html


    When the soup was finished I loved gnawing on the bones and meat still attached to the bones and sucking the broth flavor out of the bones. I felt very primal! LOL


  • #2
    1



    Nice site.


    I've dabbled in stock/broth with small joints of chicken but regularly making and consuming stuff done really properly like that would be so beneficial for health, and exactly what people in traditional societies did.

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    • #3
      1



      I have made fish stock like this also. One time I stopped by the fish counter at Whole Foods and they had a whole salmon skeletin that they just finished cutting the salmon fillets from. I asked them what they did with the skeletin and they said they throw it away. I asked for it and made wonderful stock from it. After a few times of giving away the skeletin for free, they started charging me $1.00 a pound. It is still a great bargain!


      I also threw in some kombu into the fish stock for extra goodness!

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      • #4
        1



        You can use a large crockpot to make this bone broth, but I like stovetop best.

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        • #5
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          Yeah! I've done this on numerous occasions and I loved the flavor it gives to my soup. There's a Russian recipe that you make out of such broth, some nice shredded beef or chunks of beef, little bit of carrots, garlic and herbs. The point of the dish is to chill the combination (take the bone out) like you would regular Jell-O dessert. We usually would put it in large soup bowls and when it's ready it's nice and stiff and you can eat it with a fork. I love sprinkling it with a little bit of vinegar and spread some horseradish all over it. Very good and good for you too

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          • #6
            1



            I am of Russian heritage and I know exactly what you are talking about. We used to make it with pig's feet and it is delicious.

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            • #7
              1



              Helen, thanks for the fish bones idea! I recently had a Chinese broth made with pig's feet, it was delicious.

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              • #8
                1

                [quote]

                I am of Russian heritage and I know exactly what you are talking about. We used to make it with pig&#39;s feet and it is delicious.</blockquote>


                Reading this forum could make anyone hungry. LOL

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                • #9
                  1



                  I&#39;ve been making grassfed beef bone broth in the crock pot, and I even picked up an aquarium test strip kit to see how much calcium/magnesium it had.


                  After 12 hours, it registered at 150mg/L of calcium/magnesium. After 24 hours, it actually registered lower than that (75mg/L. Little confusing, so I&#39;ve just been doing 12 hours. But it sure tastes good! I love drinking it with my breakfast!

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