Meat & Bone Stock/Broth

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Meat & Bone Stock/Broth
« on: October 14, 2006, 11:39:50 AM » by Jlynn

My fabulous in-laws were here visiting from Alaska the other week, and we were talking about food. It was brought up that her mom always cracked a few bones in half when making her stock. Have you heard of this before? I'm assuming it would let more of that good stuff into your broth.

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Re: Meat & Bone Stock/Broth
« Reply #1 on: October 14, 2006, 12:47:35 PM » by healthyinOhio

Yes, it would bring a lot of nutritious value to your broth. But when you do, add a couple teaspoons or so of vinegar to draw the calcium, magnesium, and potassium from the marrow of the bones. I learned this awhile ago and found it later in the Nourishing Traditions cookbook. Have you heard of this book? Most of us here highly recommend it.

« Last Edit: October 20, 2006, 07:50:55 PM by healthyinOhio »
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Re: Meat & Bone Stock/Broth
« Reply #2 on: October 14, 2006, 01:10:48 PM » by mexmarr

I've always heard the cracking the bones part, but the vineger part is new. I'll have to try it next time!

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Re: Meat & Bone Stock/Broth
« Reply #3 on: October 14, 2006, 02:09:29 PM » by organimommi

Hi..I am new here, havent had much time to post, but I have read and pretty much live by Nourishing Traditions. As far as stock goes..cracking the bones will help the stock to gel properly ...and bring out all the nutritious properties.

Blessings,
Tania

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Re: Meat & Bone Stock/Broth
« Reply #4 on: October 14, 2006, 08:03:24 PM » by ALittleMore

I third the Nourishing Traditions cook book. It's a WONDERFUL book, it's sooooo interesting and helpful. I love her recipes for broth, they're my "secret recipe" to yummy, healthy cooking! Wink

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Re: Meat & Bone Stock/Broth
« Reply #5 on: October 14, 2006, 08:36:55 PM » by Boots

Julia Child always ROASTED her marrow bones for a couple hours before putting in the pot for broth.

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Re: Meat & Bone Stock/Broth
« Reply #6 on: August 02, 2007, 10:31:05 PM » by makingchanges

I wanted to make some beef broth. Does anyone have a recipe that they have used? I have some cow bones frozen to be used?

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Re: Meat & Bone Stock/Broth
« Reply #7 on: August 03, 2007, 06:49:54 AM » by WithLoveAndJoy

Quote from: mexmarr on October 14, 2006, 01:10:48 PM

I've always heard the cracking the bones part, but the vineger part is new. I'll have to try it next time!

Oh yeah, the vinegar makes a HUGE difference. I have done it with and without. I highly recommend it.

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Re: Meat & Bone Stock/Broth
« Reply #8 on: August 03, 2007, 07:08:49 AM » by Whiterock

This is more or less what I do.

Beef Stock

4 lbs meaty bones
3 onions
3 carrots
3-4 stalks of celery
1 small handful of peppercorns

Put all of it in roasting pan. Roast @ 400 for 1 hour stirring 1-2 times. (this will stink-up the house)

When done move all ingredients into a crockpot (with a couple tsps vinegar if you like). Be sure to use some water deglaze the roasting pan and get all those little bits out.

Cover ingredients with water to about 2 inches above meat/veggies. Simmer for 24 hours if possible (at least 12). If any scum comes to the top, skim it off.

Remove meat and veggies, and strain stock. Let cool and put in fridge and remove fat from the top (it will be a solid slab) and save to cook with.

Store stock in fridge or freezer or use for recipes right away.

WR

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Re: Meat & Bone Stock/Broth
« Reply #9 on: August 03, 2007, 07:18:47 AM » by viola

sounds great!

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Re: Meat & Bone Stock/Broth
« Reply #10 on: August 03, 2007, 02:15:12 PM » by makingchanges

Thanks for broth recipe! I try it.

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Re: Meat & Bone Stock/Broth
« Reply #11 on: October 26, 2007, 08:42:57 AM » by mamaofangels

Okay Cooks, I made beef broth with some good soup bones and a small pkg. of ribs the other day. It turned out pretty good but was very thick. It pretty much gelled. (sp?) Huh

Is this normal? I guess I have always delt with store bought until now. It was dark brown and looked good. I used it in a recipe and it worked great. But I almost thought I may need to water it down a little. Just seeing if I did it right? It tasted and smelled good. By the way I added whole allspice to mine. it added a great taste! Thanks cooks.

oh one more question. Anyone know a good way to can broth? or is this not a good idea?
Jenny

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Re: Meat & Bone Stock/Broth
« Reply #12 on: October 26, 2007, 08:55:37 AM » by SarahK

Jenny/mamaofangels-

I have broth envy!

You have cooked the gelatin (protein) out of the bones and that is exactly what you want to do. Should be great flavor. The stuff you get in the store is diluted and weak in comparison to what you have. If you want to use it exactly as you did the store you have more flavor per ounce so you can enjoy it that way or dilute to taste.

To can - fill with 1 inch headspace and pressure can at 10 pounds 20 min for pints, 25 for quarts.

Sarah K

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Re: Meat & Bone Stock/Broth
« Reply #13 on: October 26, 2007, 09:12:13 AM » by mamaofangels

Quote from: SarahK on October 26, 2007, 08:55:37 AM

OHHH I'm so glad!!! I can't wait to make more now!! I will really enjoy it now!!! Just another reason to go with homemade. Sadly I don't think we even know what good food is anymore most of us have been so deprived of it! Roll Eyes

Figures Thank you so much!!!
Jenny

You made my day!

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Re: Meat & Bone Stock/Broth
« Reply #14 on: October 26, 2007, 09:13:33 AM » by mamaofangels

Now I need a pressure canner. Roll Eyes

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Re: Meat & Bone Stock/Broth
« Reply #15 on: October 26, 2007, 10:10:27 AM » by sweetestday

Quote from: SarahK on October 26, 2007, 08:55:37 AM

Is this what you'd do for any meat broth? I make a lot of chicken or turkey broths, and just got a pressure canner. I'd love to can it all up instead of freezing it!

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Re: Meat & Bone Stock/Broth
« Reply #16 on: October 26, 2007, 10:23:12 AM » by SarahK

Quote from: sweetestday on October 26, 2007, 10:10:27 AM

Quote from: SarahK on October 26, 2007, 08:55:37 AM

I have broth envy!
To can - fill with 1 inch headspace and pressure can at 10 pounds 20 min for pints, 25 for quarts.

Sarah K

Is this what you'd do for any meat broth? I make a lot of chicken or turkey broths, and just got a pressure canner. I'd love to can it all up instead of freezing it!

Yep - same pressure - same times.

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Re: Meat & Bone Stock/Broth
« Reply #17 on: October 26, 2007, 12:57:22 PM » by sweetestday

Quote from: SarahK on October 26, 2007, 10:23:12 AM

Quote from: sweetestday on October 26, 2007, 10:10:27 AM

Quote from: SarahK on October 26, 2007, 08:55:37 AM

I have broth envy!
To can - fill with 1 inch headspace and pressure can at 10 pounds 20 min for pints, 25 for quarts.

Sarah K

Is this what you'd do for any meat broth? I make a lot of chicken or turkey broths, and just got a pressure canner. I'd love to can it all up instead of freezing it!

Yep - same pressure - same times.

Ooooh, good, thanks! There are chicken thighs and legs on sale at HyVee this week for 59cents a pound, so I think I will tackle my first pressure canning job with those. (As raw packed meat) We're getting some organic beef in a couple weeks, so I'll have to try some beef broth then.

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Re: Meat & Bone Stock/Broth
« Reply #18 on: November 23, 2007, 05:13:01 PM » by cecac

We are going to share 50 chickens (butchering them in a couple of weeks) with another family.

In the Nourishing Traditions cookbook, when I read the chicken broth recipe, it calls for chicken feet and heads, but optional.

Anybody ever cook with the feet or heads? Notice any difference? I'm considering having the guys chop the feet off, wash 'em, and throw 'em in a Ziploc (or maybe 2-3 pairs in quart Ziplocs) for the broth I'll be cooking up at a later date.

We thought about the heads, too, but I think my family was a wee bit MORE grossed out by that. They are game for the feet, though, so we'll start there. You should have heard the conversation about all this Grin

.

Of course, whether city-girl mom will get her preggars self together to actually touch the feet to throw in the pot is another matter.......

Motivate me, here, please?
Cara

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Re: Meat & Bone Stock/Broth
« Reply #19 on: November 23, 2007, 05:30:40 PM » by Maria/NHM

My mom canned chicken feet. We never did eat them but for years everytime you walked into the pantry there was a jar of chicken feet on the shelf Tongue

I wouldn't have a problem making a broth from them. The scales do come off when you cook so you'd definitely need to strain well.

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Re: Meat & Bone Stock/Broth
« Reply #20 on: November 23, 2007, 05:31:40 PM » by sweetestday

Quote from: cecac on November 23, 2007, 05:13:01 PM

.

Of course, whether city-girl mom will get her preggars self together to actually touch the feet to throw in the pot is another matter.......

Motivate me, here, please?
Cara

I checked with my Chinese friends when I got a hold of some chicken feet. They said that you pour boiling water over the feet to loosen the skin, then you peel the skin off, put all the feet in a pot with water that almost covers them, and let them cook on a low heat for I think at least a few hours. I can't remember. Then you end up with a very gelatin filled broth. She said to only use organic chickens, though, because so much of the bad hormones/pollutants are in their feet.

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Re: Meat & Bone Stock/Broth
« Reply #21 on: November 23, 2007, 05:33:50 PM » by SC

I've used the feet with great results. It seems to give it more body? substance? richness? It's hard to describe. Also, I think it helps the taste.

The trick is finding them. Sad

When I am able to find them, I put them 3 to 4 to a plastic zippered bag and toss them in the freezer. As they are organic, I don't bother with removing the skin. I strain my broth after cooking.

I store chicken backs and necks in zippered bags in the freezer also. That's what I use for my broth.

Let us know how yours turns out.

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Re: Meat & Bone Stock/Broth
« Reply #22 on: November 23, 2007, 06:30:22 PM » by cecac

Quote from: sweetestday on November 23, 2007, 05:31:40 PM

Quote from: cecac on November 23, 2007, 05:13:01 PM

.

Of course, whether city-girl mom will get her preggars self together to actually touch the feet to throw in the pot is another matter.......

Motivate me, here, please?
Cara

So my dd17 wasn't crazy when she talked about skinning the feet. The guys kinda laughed at that one. Tongue

. I may get brave and do the heads, too, the guys said they'd cut 'em off at the end of the feathers. We'll see. If I could be there, I might do that throwing all the feet in a pot and cooking all at once, and then freezing the feet broth in small batches to add to other broths. (Maybe outside the next day). My heart/adrenal situation is not too good right now so I think I have to stay home for the buthering. We'lll do the 4 feet in Ziplocs. Hmmm, I'll leave it up to the guys whether to skin them. I do strain my broths, so it likely doesn't matter.

I'm assuming these gals are organic. The other family is raising them from chicks. We may start doing it after this first try, so maybe I'll have feet for a while. Yeah!! I'm glad to hear that it does make broths more gelatinous.

Blessings and thank you, I will post what happenes in a few weeks.

Cara

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Re: Meat & Bone Stock/Broth
« Reply #23 on: November 23, 2007, 09:14:20 PM » by Whiterock

I was finally able to obtain some feet from a local organic farmer. I put them in the freezer and plan to use them in stock. I've never cooked them before so I called my mom. She said to wash them really well, then scrape the top layer of skin off (ya' know the scaly part) she said the layer underneath will be really yellow, and cut off the nails before throwing them in the pot. She didn't take the skin off. I would assume that the skin is were a lot of the good stuff you want in your stock would be anyway. She also said that when she was growing up they always told her that chicken feet would make you pretty. I believe that they do contain the things needed to build healthy skin, nails, and hair.

WR

« Last Edit: November 23, 2007, 10:22:47 PM by Whiterock »
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Re: Meat & Bone Stock/Broth
« Reply #24 on: November 23, 2007, 10:11:18 PM » by makingchanges

I used the turkey carcuss from dinner yesterday to make broth. I put the bones and spices in two crock pots last night. Today I canned the broth. I canned all sizes from 1/2 pt. to qt. That way I have the right size and no thawing. The canning took about 40 mins. and it took about 10 mins. to put the stuff in the crock pot last night. It really is easy.

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Re: Meat & Bone Stock/Broth
« Reply #25 on: November 24, 2007, 09:34:37 AM » by lotsaboys

Just ditto-ing that using feet makes a better chicken stock. I use skinned ones since that is how the folks that butcher for us do them, and the stock it is SO much more gelled than when I don't put feet in. Haven't tried the heads yet... my man and boys tease me enough about the stuff they have to look at in my pots on the stove. Grin

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Re: Meat & Bone Stock/Broth
« Reply #26 on: November 24, 2007, 10:51:10 AM » by cecac

Quote from: lotsaboys on November 24, 2007, 09:34:37 AM

LOL, oh yeah everybody gets a good laugh when I start talking about this stuff.....so thanks for the heads up. When dh actually dumps the feet out (and maybe a head every now and again) it'll be interesting what he says.

I kinda doubt there's gonna be any complaining what with the tortilla soup (I just made some wonderful tortilla soup from boiling 4 chicken backs/wings with garlic, onion, and celery) and gravies that they get out of it.

By the way gals, I had dh buy 4 whole natural chickens, and since I'm a bit physically weak right now he stood at the sink and washed up all the breasts and leg thighs that I sent his way as I cut up those chickens. All of those backs, etc, made a great broth. I now have an appreciation for whoever butchers meat. That gives your hands a workout!!

I felt like it was more thrifty doing the cutting up, etc, myself with dh. Takes some work, but we got a lot of broth, 8 breasts, and 8 leg/thighs. I was entertaining this week, so I was feeding 13 people at night. For our regular family of 12 for dinner, I figure maybe, I can get 5 meals out of it. If we don't do any baked chicken, but more casseroles, soups, etc, with all that I could get more. I may try it after I've recouped from Thanksgiving.

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Re: Meat & Bone Stock/Broth
« Reply #27 on: November 24, 2007, 12:45:31 PM » by makingchanges

Quote from: lotsaboys on November 24, 2007, 09:34:37 AM

So how is it better gelled? My brain is conditioned to think that gel is fat. I need to twist my brain on another way. Could you explain? Is it just taste? Does it stay thicker?

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Re: Meat & Bone Stock/Broth
« Reply #28 on: November 24, 2007, 01:50:21 PM » by lotsaboys

Quote from: makingchanges on November 24, 2007, 12:45:31 PM

Quote from: lotsaboys on November 24, 2007, 09:34:37 AM

So how is it better gelled? My brain is conditioned to think that gel is fat. I need to twist my brain on another way. Could you explain? Is it just taste? Does it stay thicker?

I put my stock in the fridge overnight so that the fat gets solid on top and I take that off. So if I have no fat and its gelled than that means there is wonderful nutritious gelatin that is gelling it. We are getting the minerals and calcium from the bone, cartilage, etc. and the gelatin itself aids in digestion. I always serve lots of it when we have sickness and its really helps.

So the thicker you get your stock the better! Taste wise, I can't tell a difference. And no, when heated it gets "runny" again but can be boiled down to become a little thicker like for a gravy. Hope this info helps.

« Last Edit: November 24, 2007, 02:34:24 PM by lotsaboys »
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Re: Meat & Bone Stock/Broth
« Reply #29 on: November 27, 2007, 01:35:25 PM » by healthybratt

Quote from: makingchanges on November 24, 2007, 12:45:31 PM

Quote from: lotsaboys on November 24, 2007, 09:34:37 AM

So how is it better gelled? My brain is conditioned to think that gel is fat. I need to twist my brain on another way. Could you explain? Is it just taste? Does it stay thicker?

gelatin (jello) comes from bones.

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