I just sampled my new stock. It is so rich, it is like a meal in a cup.
When I made my soup, I was eager to use lamb because I've made beef, chicken, and even pork-based soups before, but never tried lamb. Turned out pretty damn good I'd say.
I've been curious how certain wild game animals might turn into soups though. Like if you had some good 'roo bones to work with, or maybe 'gator... I know! Camel! Mark's talked up camel a few times.
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!
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.
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.”
And that's why I'm here eating HFLC Primal/Paleo.
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.
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", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
I can squat 180lbs, press 72.5lbs and deadlift 185lbs