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  • #16
    Originally posted by Drumroll View Post
    Dude, if you have your own bones, why the processed junk? Just toss the bones in water and simmer. Comes out perfect every time. Kind of a no-fail thing as long as you don't over-salt it (I've had people do that before and ugh, little goes a long way).
    I suppose I am not worried about these so called toxic profiles of low sodium organic free range chicken broth and antioxidant rich organic spices when it comes to the enhancing role they play in bringing a broth to the level of soup that's more satisfying to me

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    • #17
      Is two hours enough to extract all those good minerals from the bones? I thought that 12+hrs is needed but would be very happy if it only took two!

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      • #18
        Originally posted by vb66 View Post
        Is two hours enough to extract all those good minerals from the bones? I thought that 12+hrs is needed but would be very happy if it only took two!
        No, two hours is not anywhere near long enough.
        12+ hours for Chicken and light pork bones.
        That's a dead minimum for beef...

        I always go 24 hours or so for beef (sometimes longer if I'm busy and just want to let it simmer). Beef just takes longer.
        Heavier bones - longer time - better results. IMO

        ANY bone broth for only two hours will equal a miserable sort of flavored water product.
        Bleh.
        None of the connective tissues or collagen even really has time to cook out in 2 hours.
        “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
        ~Friedrich Nietzsche
        And that's why I'm here eating HFLC Primal/Paleo.

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        • #19
          Dear broth experts,

          I tried out making a white beef stock (like for pho), and it didn't gel like my brown broth does. Do you think that's because I didn't cook it long enough (11 hours in the crockpot - I had to take the broth out so I could clean the crock for the next day's dinner )or because the roasting process helps the gelling? I love the taste of a good brown stock, but the smell of the roasting bones really turns my stomach sometimes.

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          • #20
            You need a joint bone for gelatin. Like a pigs foot or a big leg joint on a cow. Marrow bones don't make very good soup in my opinion, at least not compared to a big ball joint cut in quarters.

            I'm in the middle of making chicken foot soup. I caught a cold this week but I guess I'm pretty much over it. Maybe my boyfriend will get the cold next. The soup will be ready for him. 24 hours of chicken feet plus herbs and wine in the crock pot resulted in a nice clear broth. Now I'm crock-potting the clear broth plus vegetables and chicken meat. I hope the shitake mushrooms don't ruin it.
            Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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            • #21
              Originally posted by sbhikes View Post
              You need a joint bone for gelatin. Like a pigs foot or a big leg joint on a cow. Marrow bones don't make very good soup in my opinion, at least not compared to a big ball joint cut in quarters.

              I'm in the middle of making chicken foot soup. I caught a cold this week but I guess I'm pretty much over it. Maybe my boyfriend will get the cold next. The soup will be ready for him. 24 hours of chicken feet plus herbs and wine in the crock pot resulted in a nice clear broth. Now I'm crock-potting the clear broth plus vegetables and chicken meat. I hope the shitake mushrooms don't ruin it.
              Definitely agreed.
              I always use an eclectic mix of bones as I keep the bones from marrow I eat, other foods I cook, and then buy end joints, tails, or feet to add according to need when I have a collection to make a pot with.
              Mine is never light on the gelatin! Sets up like a brick.

              I definitely have a preference for cloudy fatty stock over clear broth any day though.
              Individual tastes and all.
              “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
              ~Friedrich Nietzsche
              And that's why I'm here eating HFLC Primal/Paleo.

              Comment


              • #22
                Originally posted by cori93437 View Post
                No, two hours is not anywhere near long enough.
                12+ hours for Chicken and light pork bones.
                That's a dead minimum for beef...

                I always go 24 hours or so for beef (sometimes longer if I'm busy and just want to let it simmer). Beef just takes longer.
                Heavier bones - longer time - better results. IMO

                ANY bone broth for only two hours will equal a miserable sort of flavored water product.
                Bleh.
                None of the connective tissues or collagen even really has time to cook out in 2 hours.
                That's what I figured, thanks for the tips.

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                • #23
                  Originally posted by sbhikes View Post
                  You need a joint bone for gelatin. Like a pigs foot or a big leg joint on a cow. Marrow bones don't make very good soup in my opinion, at least not compared to a big ball joint cut in quarters.

                  I'm in the middle of making chicken foot soup. I caught a cold this week but I guess I'm pretty much over it. Maybe my boyfriend will get the cold next. The soup will be ready for him. 24 hours of chicken feet plus herbs and wine in the crock pot resulted in a nice clear broth. Now I'm crock-potting the clear broth plus vegetables and chicken meat. I hope the shitake mushrooms don't ruin it.
                  LOVE chickens feet in chicken stock. Pig trotter and calf foot make awesome broth too. It feels healthy drinking it!!!

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                  • #24
                    My chicken feet soup came out very nice. It's clear. It has not set up with gelatin and I'm not sure if it will. But it's got that classic chicken soup taste that just hits the spot perfectly when you are sick.
                    Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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