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Thread: Bone Broth

  1. #11
    Join Date
    Oct 2010
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    Washington state
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    Duck and lamb bones taste okay.
    Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.

  2. #12
    Join Date
    Jan 2012
    Location
    Madison, WI
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    119
    Quote Originally Posted by bloodorchid View Post
    the best broth i had had been full of bone and skin... and an entire neck... completely entire, inside and out. disgusting to watch cook. and some salt sprinkled in
    That's how its traditionally made. My mom makes her own stock and I used to sit down to a big pile of chicken neck and wing bones and veggies with salt for dinner. It was fabulous.

  3. #13
    Join Date
    Aug 2010
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    tn
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    i didn't even want to save it or use it for soup, i just drank it straight
    beautiful
    yeah you are

    Baby if you time travel back far enough you can avoid that work because the dust won't be there. You're too pretty to be working that hard.
    lol

  4. #14
    Join Date
    Jul 2011
    Location
    MS
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    327
    I tried to drink it like some of the zealots around here, but find that it is best used as an ingredient in whatever I'm cooking. I constantly keep it on hand due to the shit ingredients in even organic beef stock, but I don't just man up and eat it like a soup. I use it in chili, or as a liquid base for crock pot cooking, etc..
    Last edited by tcb; 07-06-2012 at 07:15 AM.

  5. #15
    Join Date
    Mar 2012
    Location
    In the Hudson Valley, New York
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    385
    I do cook it down a bit after 72 hours to make it more concentrated, richer and I salt each individual serving to taste. I, too, use it in cooking, soups, everything needing stock, and drink a cup a day as a 'supplement'. I may not adore it, but I know it's good for me and the flavor is the best following this recipe How to Make "Brown" Beef Bone StockPaleo Spirit

    I remove the thick slab of yellowy fat and use it for cooking (there's still plenty of fat in it). I thought that layer of hard fat was tallow - is that what it's called?

  6. #16
    Join Date
    Jan 2012
    Location
    North Alabama
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    Where do you store it when you're done?
    If I just said LOL, I lied. Do or do not. There is no try.

  7. #17
    Join Date
    Aug 2010
    Location
    tn
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    9,588
    my mouth

    neh, either glass lidded jars or cool it off and pour it into a large plastic container
    beautiful
    yeah you are

    Baby if you time travel back far enough you can avoid that work because the dust won't be there. You're too pretty to be working that hard.
    lol

  8. #18
    Join Date
    Mar 2012
    Location
    In the Hudson Valley, New York
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    385
    Glass containers. Some in the fridge and some in the freezer. If in the fridge I tend to leave the fat on 'til I use it (I use within a week). If I freeze I leave 1/4 of the jar free, remove the fat layer, put a bit of wax or parchment paper on the top and keep the lid loose for a couple hours until it freezes THEN tighten the lids.

  9. #19
    Join Date
    Sep 2010
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    4,518
    Quote Originally Posted by tcb View Post
    I tried to drink it like some of the zealots around here, but find that it is best used as an ingredient in whatever I'm cooking. I constantly keep it on hand due to the shit ingredients in even organic beef stock, but I don't just man up and eat it like a soup. I use it in chili, or as a liquid base for crock pot cooking, etc..
    Yeah - having a bowl of homemade soup is real radical behavior.
    Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

    http://www.krispin.com/lectin.html

  10. #20
    Join Date
    Jul 2011
    Posts
    24
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    add some tomato paste...gives it a bit more depth, and a touch of sweetness

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