Kitchen

[chessylady]

Since I got my Instant pot pressure cooker in November, I have been making bone broth. You save your chicken/turkey bones/carcass in a freezer bag until you are ready to make broth. Add water and some onions and celery to the bones and cook in the pressure cooker for several hours. Strain it to just retain the broth. Better than anything you can buy. You are going for a gelatinus mass which turns to broth at room temperature. You can do this with beef and pork bones, but I have never tried it. You can make bone broth in a slow cooker but it takes a lot more time.

[colliemom4]

I've never made it but I know that it's very good for you. I read about it while researching how to help stomach issues.

[debic]

LOL, I refused to call stock bone broth.  Did that start as a regional thing?

I do stock with whole raw chickens.  I have a thing about useing bones that people have chewed and sucked on, and by the time you have enough the first ones are stale.  I boil my chickens and whatever seasoning and then break the bones so the marrow will melt out.

I don't do beef as I'm not paying a fortune for bones, they're pretty proud of them around here.  

[BornToShop]

There is a very popular book out about bone broth.  

[Brooklynny]

I really don't get the idea of bone broth.  I make soup with short ribs (with celery, carrots, onion, and a bit of crushed tomato).  I serve the broth and the vegetables with pasta of some kind (fine egg noodles, tortellini, Ditalini), and then use the meat in a pickled meat salad as a second course.  My mother used to make "beef tea" for me when I was a child because I was a very fussy eater, and she worried I wasn't getting all my nutrients.  She would buy cubed sirloin, place in a jar, and boil the jar in a small pot of water until all the juices exuded from the beef.  Then she would give it to me as soup in a cup.  But bone broth?  I'm not familiar with it at all and never heard the term until recently. 

[debic]

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@Brooklynny wrote:

I really don't get the idea of bone broth.  I make soup with short ribs (with celery, carrots, onion, and a bit of crushed tomato).  I serve the broth and the vegetables with pasta of some kind (fine egg noodles, tortellini, Ditalini), and then use the meat in a pickled meat salad as a second course.  My mother used to make "beef tea" for me when I was a child because I was a very fussy eater, and she worried I wasn't getting all my nutrients.  She would buy cubed sirloin, place in a jar, and boil the jar in a small pot of water until all the juices exuded from the beef.  Then she would give it to me as soup in a cup.  But bone broth?  I'm not familiar with it at all and never heard the term until recently. 

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IMO, it's a fad name.  I'm sure somewhere people call it that just like any regional difference in names for things.  Someone jumped on it and now it's like a new thing.  And of course people have to write books and act like it's the next cure for everything.  LOL, it's stock, broth, consomme, whatever.   

Wonder if you could just put in a teaspoon of knox geletin to get that protein?   

[Renata22]

I've been doing this for a long time. Used the slow cooker til I got a pressure cooker last year. Love that I can do it in such a short time. Whatever you choose to call it, still really good for you.

[debic]

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@Renata22 wrote:

I've been doing this for a long time. Used the slow cooker til I got a pressure cooker last year. Love that I can do it in such a short time. Whatever you choose to call it, still really good for you.

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And it tastes better for sure.   I smoke a turkey on Thanksgiving and make broth from that.   Smokey gravy is wonderful.   I freeze mine.   

[missy1]

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@debic wrote:

LOL, I refused to call stock bone broth.  Did that start as a regional thing?

I do stock with whole raw chickens.  I have a thing about useing bones that people have chewed and sucked on, and by the time you have enough the first ones are stale.  I boil my chickens and whatever seasoning and then break the bones so the marrow will melt out.

I don't do beef as I'm not paying a fortune for bones, they're pretty proud of them around here.  

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They call it stock here, too.  

[jaxs mom]

I've made it for many years, I don't use my pressure cooker though.