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cracking chicken bones for stock

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  • cracking chicken bones for stock

    For making chicken stock, I have been experimenting with a new technique of splitting and cracking the chicken bones to get the marrow out while cooking. what I usually do is simmer for about 12 hours and turn off the stock. When cool, I crack the bones and turn up the heat and simmer down for another 12 hours or so.

    Delicious and full of gelatin!

  • #2
    I do the same thing except I just fish the bones out with tongs, crack them, and return them to the pot without cooling the whole batch.

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    • #3
      Do you do this after you cook and eat the chicken? just curious, I have not tied and bone broth yet.

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      • #4
        Yes, I save the bones after I eat the bird.

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