jessberry's Journal, 17 May 2016

me either.. sorry 

Its just the same way that people have been making broth for centuries. I do it on the stove, but I roast any veggies I use before adding them to the pot, use lots of bones (backs, neck, and especially feet if you can find them). Fill the pot with cold water and slowly bring to a simmer, put a lid on slightly ajar, and simmer super low (like on bubble ever few seconds surfacing) and let go for about 24 hours, occasionally skimming any foam, but never stirring. In a crockpot, I assume you would just let it go on low for about a day.  

Jess...I've been wanting to try that too. Gonna scour Pinterest later for some recipe ideas. Let us know how yours goes! 

@NE +1 It's just stock.... 

Ooo, important note though!! If you do it on the stove, be super super sure that your lid is slightly ajar. Stock gets super sticky from all the gelatin in the bones, and can seal your lid on like glue and make a pressure bomb. I've seen destroyed stoves from that.... 

hey if you get good recipe, share with us please! I want to make this too. I have been told that 1tb of apple cider vinegar dissolves all the bones. What does this say about our salad dressings?  

I made some in a crockpot, used neck bones and leftover (already cooked once) bones from a chicken. Dr. Kellyann is a big promoter of her Bone Broth Diet and has recipes online, and I used one of those. I ended up with a lot of broth and it was alright but not thrilling. I just couldn't get into eating it and it ended up tossed out. It's supposed to be very healthy but as little as I want it I might just buy premade. 

@bellcurvz, the bones are soaking in the vinegar for hours - hopefully that causes a different result than these acids cruising past our teeth in salad dressing! Never a bad idea to rinse teeth after eating acid foods - and there are so many of them!  

@notelaine, I'll be sure to not let the lid get stuck, thanks for the advice! I did read on several recipes about adding the apple cider vinegar, so I'll definitely be doing that. I'll probably get it started tomorrow... I'll let y'all know how it turns out :-)  

If you're using a crock pot, you probably don't have to worry about the lid. If it's like mine, it sits very loosely on top and never builds up any suction. I've wondered how it keeps enough heat in! 

Roasting the bones prior to cooking is a great method for flavor and color development, but I only recommend it for Beef/veal bones. Cooked chicken bones should not be used for stock/bone broth. (its the same stuff that people have been making for millennia just a fancy name. Ever wonder why we call "beef" beef instead of cow? Its from the French for cow, same as poultry) Here is a good ratio for your bones to mirepoix (carrots, onions, celery) and a basic recipe that I use in my kitchen: Recipe: .5# of veggies for every 2#s of bones/carcass/whatever Mirepoix: 2:1 onions: carrots,celery (Translation 1# onions, .5#carrot,.#5celery) Bay Leaves (split in two): 1 whole per 2# of bones Black Peppercorn: 1TBSP per 2# of bones Cardamom Pod, gently cracked: 1 per 2# bones Procedure: If roasting the bones/mirepoix, turn oven to 450F (I dont know celcius cuz 'Merica) Rub bones/mirepoix with your preferred high temp oil and place on sheet pan and roast until tasty looking (you can also rub the bones/mirepoix with tomato paste for extra caramelization and depth of flavor) Place a pot on the stove and fill with your ingredients (except spices) Place spices into a cheese cloth sack and tie to one of the handles with cooking twine (you'll thank me later) place into pot Fill pot with cold water up to 2 inches above the level of the ingredients Heat on high until a hard simmer (lots of bubbles, just before boil ~200-210F) Reduce heat and gently simmer uncovered (a few bubbles, ~180-200F) until you're ready for bed. (Depending on how early you start this you will need to add more water periodically) Turn oven to 235F ('Merica) Place water into pot to cover ingredients and place into oven and keep cooking over night. (IMPORTANT NOTE: this process can be messy, place a pan under your pot to prevent any oils from spilling on your elements) In the morning remove pot and reduce to desired volume if necessary. Remove your spices at this point (see how easy that removal was?) If you don't really care about the cloudy-ness of your broth/stock you can let it boil and stir it as you see fit. The most important thing is to make sure that your liquid stays above 160F (I wont say it again). This is where the collagen and elastin within the bones begins to dissolve and form gelatin. Gelatin is what gives really good stock that lip-smacking texture and goodness. As a note if you reduce this liquid to a certain point (I cant tell you because I dont know how much you made) it will gelatinize in your cooler. This is a perfect indication that you achieved the goal of collagen/elastin breakdown. 'merica... c'mon you knew that was coming.... 

@trackin- My lid is loose too! I put a layer of foil over the pot, then put the lid on because I always wonder about the heat staying in too. @greendaniel- Wow, thanks for the info! I do have a question, please don't judge me for it... But, where do you get the beef bones? Do you get bone in beef and use the bones after cooking, or get them from a butcher? And also, 'merica... That made me laugh!  

@Jess I keep a 2gal ziplock in the freezer for beef bones for stock. You can also just ask your butcher. Neck, feet, ribs...all good in my kitchen. 

Thanks Jimmie! There's a butcher shop close by... I've never been in there, but I'll be making a stop there soon.