How long do you cook your chicken broth? - Page 2

[tanyalynn]

Originally Posted by bluebirdmama1

I know how important the gelatin is, but I also need the minerals. Do you consider the gelatin more important since you supplement the additional minerals? I am trying to get the best of both worlds and do a first short broth for the gelatin, and then make a another one that simmers for about a week. Our bone broth simmering right now is so concentrated that we only need 1/4 cup to replace what is equivalent to a cup of milk.

Yeah, my dd jumped up and down shouting "yippee, my oil, my oil!" when our fermented CLO came in the mail. Our kids will never be the same.

DD's digestion has been iffy since Christmas or so, so I'm focusing on the gelatin for her. And I do supplement minerals with a pill, so in order to make my life easier, I just decided shorter stock-making would be it for us.

I've wondered if a double use of the bones (short-simmer batch and then a long-simmer one) would work, it seems reasonable but I'm just not that organized right now. It seems like a good idea.

Originally Posted by Magelet

you like to skim your broth? how do you skim it? I find that I can skim it, and it needs to be skimmed again 5 minutes later. (I can't seem to get my broth at below a slow boil down to a real simmer. I've tried practically everything and it won't go there on this stove.)

The easiest way I made broth, and I can't do it in this house, is to use the oven. My old oven had an electronic temperature setting, and I used a brick to support the bottom rack and I put in 2 pots of stock for about 2 days at a time. Worked great, I could dial in the temp to a very slow simmer. I started on the stovetop, though, but skimmed as it was coming up to a simmer.

Can't do it now, so I just live with the stovetop. Maybe a larger stockpot would work? More mass, more surface area (sides of the pot as well as the top of the stock) to lose heat.

[stephienoodle]

I usually cook chicken broth for 24-36 hours in the crock pot, sometimes longer if I forget about it or don't have time. My personal rule is that any kind of broth isn't done until I can easily put a fork through the bones or the bones crumble when I pick them up with tongs. I figure that I'm getting some decent minerals that way.

[Teenytoona]

It depends on my method. I'm never home regularly for more than 12 hours, it seems, so if I'm cooking on the stove top, it's about 12 hours (an overnighter). IF I'm crockpotting, I will go about 24 or so hours. I definitely see the difference gel or no gel wise.

[rhiandmoi]

Originally Posted by Magelet

I find that I can skim it, and it needs to be skimmed again 5 minutes later. (I can't seem to get my broth at below a slow boil down to a real simmer. I've tried practically everything and it won't go there on this stove.)

Do you have a simmer plate? This really helps.