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What are the best parts or bones to make a good bone broth? Can you please elaborate more on this...

post #1 of 6
Thread Starter 

Hello Mamas,

 

 

I have never made a bone broth.redface.gif

What is the best part of the chicken & or meat to make one?

Can I use ribs for it ?

How long should I leave it on the stove for?

I keep hearing about 24 hours or so, is that right?

What other things should I place in the pot?

 

I do not have a crock pot...

Thanks!

Blessings!thumb.gif

post #2 of 6

My lovely Husband the TF cook says this...

 

All of the chicken... meaning any left overs... anything.  Grass fed beef as well.  I prefer (mama here... the beef).  Knuckles, soup bones... any scrap, trimmings from a reliable source. 

 

It does not hurt to break open the "big" bones, meaning...  the chicken legs how they are sealed... snap them in half to find the marrow.

 

Carrot, celery, onions, bay leaves, cracked pepper corns, thyme, parsley for both.  You would ideally brush the beef bones with a tomato product and roast them (if raw).  We do a 24 hour + at home but you can be successful in 12 hours.

 

My Husband's teacher always said..... "Skim the stock with a skimmer, let it simmer.  Never boil".  It smells so good in your home! 

 

Hope this helps!

 

Let us know how it goes! 

 

How to store?

post #3 of 6

Oxen tails is a classic, time-honored recipe for a nice soup. But in this day and age, with Mad Cow disease, some might not want to use it.

 

Here's a tip for a good broth, my mom taught me this: if you missed the time to skim the foam when the broth starts boiling, just pour it into another pot, through a tea sifter mesh. Or, just dump the whole thing and start over - little time has passed and the nutrients are still mostly in the bones and not in the broth.

post #4 of 6
Quote:
Originally Posted by DoubleDouble View Post

Oxen tails is a classic, time-honored recipe for a nice soup. But in this day and age, with Mad Cow disease, some might not want to use it.

 

Here's a tip for a good broth, my mom taught me this: if you missed the time to skim the foam when the broth starts boiling, just pour it into another pot, through a tea sifter mesh. Or, just dump the whole thing and start over - little time has passed and the nutrients are still mostly in the bones and not in the broth.


I don't know what ox-tail has to do with mad cow disease.  Besides that, ox-tail is too good a cut to use for stock.  It does taste extremely good braised.  To make good beef stock you should find a recipe online or in a cookbook for "Brown Stock"  Find a butcher or farmer who will sell you soup bones, and if the recipe calls for veal bones, don't worry, just use beef bones. (unless you WANT to make veal stock, but that is more expensive) 

 

 

post #5 of 6


 

Quote:
Originally Posted by prancie View Post

I don't know what ox-tail has to do with mad cow disease.

 

CNS, spinal column, nervous system tissue.

 

 

Quote:

Originally Posted by prancie View Post

 

Besides that, ox-tail is too good a cut to use for stock.

 

 

Unless you want a very good stock for a very tasty dish. Or some meat in the soup. To each their own.

 

 

post #6 of 6
Thread Starter 

Thanks Mamas for your help!thumb.gif

 

Why are you not supposed to let it boil?

 

Is the bone broth supposed to be a creamy/beige color?

 

What color is the bone marrow supposed to be, should we eat it, or let it dissolve in the soup?

 

Many thanks!

Blessings!orngbiggrin.gif

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