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<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/joy.gif" style="border:0px solid;" title="joy"><img alt="" class="inlineimg" src="/img/vbsmilies/smilies/joy.gif" style="border:0px solid;" title="joy"><img alt="" class="inlineimg" src="/img/vbsmilies/smilies/joy.gif" style="border:0px solid;" title="joy"> We made bone broth last week from bones that we had cooked and then frozen over the last few months...so chicken, duck, and turkey....I am making beef/liver meatloaf for dinner and went to use the broth to cook the rice and IT WAS SOLID! It was solid gelatin! I was so excited I had to call my DH. It has never been this good before. I wonder if it was because all the bones were cooked first? Usually I just get a whole raw chicken, cut it up and throw it in the pot.<br><br><br>
I am so excited!! Now, to go grind the liver. <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">
 

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I always use my leftover bones from roasting chicken (I roast one once a week and throw the bones in the freezer!) and my broth always gels.
 
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