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  • Chicken Bone Broth

    Hey everyone I'm looking to make some bone broth but I have a couple questions first.

    Can I make it without a crock pot, just in a normal pot?

    What are the health benefits of bone broth?

    When it's done, do you just put it through a strainer and throw the bones out?

    Thanks

  • #2
    1. You can make it in a stock pot on the stove.

    2. Lots of good nutrients that are hard to get otherwise. Gelatin. Collagen. Mmmmm.

    3. Yup. Some people skim off the fat too. Silly people.
    “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

    Owly's Journal

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    • #3
      Nice thanks for the response.. and if I want to add veggies I guess I just cook the broth in the veggies once the bones are out?

      Sorry if this is a stupid question lol

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      • #4
        You might want to cook a mirepoix in with the bones for flavour. I also throw some fresh herbs into the mix. If you want to make a chicken soup once the broth is made, strain out the bones, then add your vegetables, any additional seasonings, and meat, and cook it for a bit longer.
        “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

        Owly's Journal

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        • #5
          Nice, sounds like a good way to make something out of nothing. Thanks for the help

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          • #6
            Yeah, it makes those expensive organic free-range chickens last a little longer!
            “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

            Owly's Journal

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            • #7
              Every time I roast a chicken , I save the bones and cook them overnight ( sometimes longer ) in my slow cooker , as well as the stock a surprising amount of meat can be picked off the bones
              http://www.facebook.com/pages/Paleo-...43036789093004

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              • #8
                Add a splash of vinegar to the water to extract more of the good stuff from the bones.

                I do skim the fat since chicken fat is a bit high in Omega 6 but I think most people do not. Tastes great either way.

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                • #9
                  Originally posted by Owly View Post
                  You might want to cook a mirepoix in with the bones for flavour. I also throw some fresh herbs into the mix. If you want to make a chicken soup once the broth is made, strain out the bones, then add your vegetables, any additional seasonings, and meat, and cook it for a bit longer.
                  Mirepoix is a combination of onions, carrots, and celery. If used in a stock, put them in at the beginning with the bones, and since you'll be simmering for hours there's no need to cut them too small. Cut the onions into quarters/eighths, cut the celery and carrots to manageable lengths, and throw it all in the pot. Helps at the end when you need to strain it out, too.

                  Originally posted by Minnas View Post
                  Add a splash of vinegar to the water to extract more of the good stuff from the bones.

                  I do skim the fat since chicken fat is a bit high in Omega 6 but I think most people do not. Tastes great either way.
                  Try it with a pastured stewing hen. Stewing/range hens are the retired egg-layers. They're called stewing hens because the meat is really tough since they're older and thus better suited to stewing -- or simmering for a few hours. If you can find hens that are pastured the fat is a beautiful bright yellow -- just like butter, and just as good. I avoid chicken in general because of the O6, but I make an exception for these guys. I'm sure the fatty acid breakdown is better (probably just better O6:O3 but same total PUFAs), and it just tastes really good.

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                  • #10
                    I never make my bone broth with only one kind of bones. I usually cumulate them in a large ziplock bag in the freezer:

                    chicken wings bones, spare ribs, buffalo ribs, lamb bones, beef bones etc.

                    When the bag is full I make the bone broth using a crock pot.

                    The non-chicken bones have nutrious marrow in them which ends up in the broth.

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                    • #11
                      Originally posted by Acteon View Post
                      I never make my bone broth with only one kind of bones. I usually cumulate them in a large ziplock bag in the freezer:

                      chicken wings bones, spare ribs, buffalo ribs, lamb bones, beef bones etc.

                      When the bag is full I make the bone broth using a crock pot.

                      The non-chicken bones have nutrious marrow in them which ends up in the broth.
                      Me too! And I throw in veggie stalks like leeks and broccoli as well. Glad I'm not the only weirdo!
                      www.chowstalker.com We don't do cupcakes.
                      www.desserrtstalker.com We still don't do cupcakes.
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                      • #12
                        I heat my bone broth from 12 - 24 hours in order to dissolve as much as possible the bones. So I only add vinegar and tomatoe paste for the acidity.

                        I also add veggies but only near the end because over cooking veggies cause them to lose vitamins.

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                        • #13
                          The other thing you can do for veggies is to save all those ends and tops that you would normally throw out (if you don't compost) and add them in. I have a ziplock bag that I keep adding the veggie ends to until I make stock again. That way you get flavour and nutrients from something that you would otherwise not use. I used it with beef stock and it's really good.

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                          • #14
                            This is the best method, imo, whether crock pot or stove top: How to Make the Best Chicken Stock in the World | Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

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                            • #15
                              The most success I have ever had at making chicken stock was in my pressure cooker. Put everything in, fill it with water and cook for an hour. Made the jelliest, yummiest broth ever. I really need to replace that thing.

                              I do use my crockpot, only because we have a crappy electric stove (it's a new stove but I hate, hate HATE cooking with electric) and it tends to overheat a lot. You can do it on the stove top but I would check on it more often. It's all pretty much trial and error with what works for you!

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