Bone broth

SARA777 · 11-04-2009, 10:47 PM

Mtn Mama gave me a great idea - I think I will try to give my l.o. bone broth this weekend.

The way I make it is I use a Turkey leg (w/the meat & skin on it) and boil it for 2 hours with a little vinegar. The broth is what I used to use to cook rice. Is this the bone broth that is recommended for babies? Boil a whole turkey leg for 2 hours w/a tiny bit of vinegar?

Mtn Mama, if you're reading this, how do you make your bone broth? My l.o. is only 9 months old, and I don't know if this is the recommended bone broth method. I suppose I can serve my l.o. the "gelled" broth on a spoon. The bone broth turns into a gelatin when cooled/refridgerated.

Any other folks having luck w/bone broth? And, if so, how are you making it? Boil for 2 hours or longer?

Thank you in advance - I'm hoping mine will tolerate this. Certainly sounds healthier than anything else!

mtn.mama · 11-04-2009, 11:01 PM

How exciting! Good luck with your trial, however you decide to do it. My only concern with your plan is the use of vinegar (which most of us use to draw the minerals out of the bones). Though it would be a clear pass, it wouldn't be a clear fail if there's vinegar in the brew. You wouldn't know which he is reacting to. If it were me, for the first go, I'd do a longer brew without the vinegar... just to make sure. Then if it seems to pass, add in the vinegar for a later batch. Let us know how it goes!

My technique for making bone broth is a little different... mine stays on the woodstove for days (like some people use a slow cooker). In fact, I have continuous bone broth on the woodstove... I never wash the pot. Every once in a while I clean out the debris of course, and throw the leftovers to the chickens and dogs.

Lisa

SARA777 · 11-05-2009, 12:35 AM

I once made a bone broth, boiling the meat for a long time (long for me is 4 hours). My husband said all the nutrients get boiled out of the meat/bone. I think he's wrong. He also says if I over-boil veges the nutrients get killed off. It's diff for bone broth, I think.

I'll boil w/o vinegar for 10 hours. I like your style. Do you live in the country? Wood stove?! Nice.

mamafish9 · 11-05-2009, 01:00 AM

ROFL - I'm not sure "in the country" cover's mtn.mama's living situation

kjbrown92 · 11-05-2009, 08:41 AM

It's in the country... just wayyyyyy out.

I do my bone broth for 24-36 hours, no vinegar. I just used chicken feet for the first time, and the gelling was AMAZING. You want all the nutrients from the bones, and into the broth. That's the point. You want all the calcium and minerals from in there.

**columbusmomma** · 11-05-2009, 08:49 AM

Can I ask something too? Do I remember reading somewhere about throwing some parsley in the last hour or so of simmering? Something about it helping with the mineral content??

kjbrown92 · 11-05-2009, 08:51 AM

I never heard the parsley one.... hmmm...
Because it's safe for us, I put garlic, carrot, celery, onion, and 6 peppercorns in with my roasted bones. For beef broth, for DS, I just do onion, garlic, and celery. Not sure if those help anything, but it sure makes it tasty!

mtn.mama · 11-05-2009, 10:44 AM

Cooking ANY food destroys the vitamins. But minerals stay intact through the heating process. Its minerals that you're seeking from bone broth, so I wouldn't worry. You'll have to seek vitamins elsewhere.

Yeah, we live a ways out... no road, no running water, no grid power, all built by hand with trees off our place... Its peaceful, and alot of hard work.

Ak Mom · 11-05-2009, 06:03 PM

In Nourishing Traditions it talks about adding parsley in the last 10 minutes or so for more minerals. If I have it, I throw it in. If not, I don't worry about it.

earthmama4 · 11-06-2009, 01:31 AM

I was wondering about adding water for the long boils? I can do a 12 hour bone broth and get a good "gel" without adding water. Longer needs water but if I add water, it seems to ruin it (no gelling and weak flavor).