How To Cook/Prepare Bone Broth?

Discussion in 'Broth, Stocks' started by narouz, Sep 23, 2012.

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  1. biggirlkisss

    biggirlkisss Member

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    I keep getting to much fat in my and when I try to use a cheese cloth it didn't work. Sucks.
     
  2. Amazoniac

    Amazoniac Member

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  3. bzmazu

    bzmazu Member

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    Overnight in the slow cooker on low...cow foot or shank or chicken necks back and feet. Add whatever vegies...in morning, toss all bones and vegies... screen juice, chill and remove fat...freeze gelatin in portions for the week...very easy. Very popular here in Belize.
     
  4. moss

    moss Member

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    Thanks Amazoniac
    This is an excellent find and I just love the addition of crushed egg shells and will give that a go.

    Wonderful and great to know the slowcooker does the job, never occurred to me to make it that way as I use a stockpot on the stove top. Do you roast your bones beforehand?
     
  5. bzmazu

    bzmazu Member

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    no, don't want the extra work...very tasty and easy this way
     
  6. moss

    moss Member

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    Great, thanks for that will try the slow cooker for a change.
     
  7. calamityjane

    calamityjane Member

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    I make stock regularly. Chicken necks & feet for chicken stock & neck bones & oxtail for the beef. I roast the beef bones first with a little coc oil & lots of s&p. bring to boil, remove scum add onion, celery, carrot & kale towards the end. Reduce to simmer for 4hrs & strain. Freeze in small portions. Whenever I use eggs, I rinse & freeze the shells. I add these to my stocks as well.
     
  8. moss

    moss Member

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    Thanks Amazoniac, there is a pile of good info wrt food at least!
    What a classic....

    Isabella Beeton writes in the Preface

    "I must frankly own, that if I had known, beforehand, that this book
    would have cost me the labour which it has, I should never have been
    courageous enough to commence it. What moved me, in the first
    instance, to attempt a work like this, was the discomfort and
    suffering which I had seen brought upon men and women by household
    mismanagement. I have always thought that there is no more fruitful
    source of family discontent than a housewife's badly-cooked dinners
    and untidy ways. Men are now so well served out of doors,-at their
    clubs, well-ordered taverns, and dining-houses, that in order to
    compete with the attractions of these places, a mistress must be
    thoroughly acquainted with the theory and practice of cookery, as
    well as be perfectly conversant with all the other arts of making and
    keeping a comfortable home."

    :lol:
     
  9. thebigpeatowski

    thebigpeatowski Member

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    OMG, no doubt!!! Upon skimming through this timeless piece, it has become apparent that I need me a man servant...
     
  10. Janaki

    Janaki New Member

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    I have been cooking oxtail together with shank for about 4 to 5 hours, in the slow cooker. I add a bay leaf, onion, garlic, and a little bit of mace and clove. It becomes gelatine after it cools down. But reading this, I will experiment with 4 and 3 hours to see what the difference is.
     
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