I think low calcium to phosphorus is common to most/all meat?Westside PUFAs said:
I usually make stock from beef or lamb, and eat some for dinner most days. But occasionally I use chicken frames instead for a change. Easy to skim most the fat off chicken stock once it's cooled. (I do the same with chicken necks for NWT.) Lots of nice soft grisly bits/gelatin in a well-cooked frame.
I think Peat has said that there can be a lot of lead and maybe other unwanted minerals in beef bones, and cooking a long time, or with acid, would leach that into the stock along with the calcium. I wonder if chicken bones would be likely to carry less lead?
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