Results 1 to 4 of 4

Thread: Question about bone broth page

  1. #1
    cichysmom's Avatar
    cichysmom is offline Junior Member
    Join Date
    Mar 2012
    Posts
    4

    Question about bone broth

    I just poached a whole chicken for a recipe I wanted to try. I now have all the meat I need and I'm left with the bones.... Can I reuse my poaching liquid to make a bone broth from the chicken bones? Will it still take as long?

    TIA,
    Michelle

  2. #2
    NWPrimate's Avatar
    NWPrimate is offline Senior Member
    Join Date
    Mar 2012
    Location
    Pacific NW
    Posts
    385
    I'd say go ahead and boil those bones in your poaching water for 5-6 hours with a splash of ACV.
    If anything, it will just make for a richer broth.

    Once the time is up, cool the broth in the sink or fridge until you have a layer of fat on the top.
    It's best to scrape and discard this fat because it's high in omega 6 that you may have oxidized during prolonged heating.

    Enjoy!

  3. #3
    EvansMom's Avatar
    EvansMom is offline Senior Member
    Join Date
    Jan 2011
    Location
    Reno, NEVADA
    Posts
    315
    Sure you can. Still takes awhile. Have never actually achieved a true "gelatin" from mine before. I just get a rich stock and call it good

  4. #4
    Hezzielee's Avatar
    Hezzielee is offline Junior Member
    Join Date
    Mar 2012
    Location
    Michigan
    Posts
    19
    Primal Blueprint Expert Certification
    I make stock all the time. I go 'low and slow' for a full 24 hours. It "jells" 99% of the time. The crockpot and ACV are your friends.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •