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Thread: Epic soup time... page 3

  1. #21
    cori93437's Avatar
    cori93437 is offline Senior Member
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    Quote Originally Posted by sbhikes View Post
    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.
    Definitely agreed.
    I always use an eclectic mix of bones as I keep the bones from marrow I eat, other foods I cook, and then buy end joints, tails, or feet to add according to need when I have a collection to make a pot with.
    Mine is never light on the gelatin! Sets up like a brick.

    I definitely have a preference for cloudy fatty stock over clear broth any day though.
    Individual tastes and all.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  2. #22
    vb66's Avatar
    vb66 is offline Senior Member
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    Quote Originally Posted by cori93437 View Post
    No, two hours is not anywhere near long enough.
    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.
    Bleh.
    None of the connective tissues or collagen even really has time to cook out in 2 hours.
    That's what I figured, thanks for the tips.

  3. #23
    breadsauce's Avatar
    breadsauce is offline Senior Member
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    Quote Originally Posted by sbhikes View Post
    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.
    LOVE chickens feet in chicken stock. Pig trotter and calf foot make awesome broth too. It feels healthy drinking it!!!

  4. #24
    sbhikes's Avatar
    sbhikes is online now Senior Member
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    My chicken feet soup came out very nice. It's clear. It has not set up with gelatin and I'm not sure if it will. But it's got that classic chicken soup taste that just hits the spot perfectly when you are sick.
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Highest squat: 167.5 x 2. Current Deadlift: 210 x 3

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