Post: #26

any advice on straining after cooking? Nearly choking to death on small chicken parts has had me drop stock cooking after doing it for a while.

Post: #27

You need a fine mesh wire strainer or use cheesecloth.

Post: #28

(10-06-2014 06:29 AM)RawGod Wrote:  Bone broth is the real thing. I made a big batch and have been drinking it daily this week, feel absolutely supercharged. Juicing and bone broth should both be part of everyone's regular intake.

Another update, after drinking bone broth for two weeks and cooking with the fat that I've skimmed off -

My grey hairs are disappearing. Not kidding.

My whiskers were starting to turn grey, suddenly this week about 50-70% reduction in greyness. I've gone from noticeably pepper-salt around the chin to only a few grey hairs on close inspection. Literally overnight.

This stuff is the magic bullet.

Post: #29

Hey guys, new here. Been lurking for a few months and read ROK daily since unplugging back in March. I really enjoy this part of the forum.

One trick I learned for making sure your broth gelatinizes is to use chicken feet. The farmer I get my bones from suggested this and I haven't made a batch that hasn't gelatinized like a motherfucker since.

Post: #30

Lots of wing tips also adds gelatin.

Post: #31

I do something similar but I do it primarily for my dogs. I go to the Mexican grocery stores or European grocery stores, stores that still have real butcher shops that actually cut meat and don't have it already shipped in cut. They often have cheap cuts and stuff like chicken backs and stuff. I boil these make a broth and use to put on my dogs foods and I can normally get it for like 0.60 cents a pound or less which tends to make this much cheaper than buying broth, especially considering its for the dogs. I have a few times used the broth over rice or in crock pot dishes though.

Post: #32

I really want to make this.

I perused a bunch of recipes and see a few commonalities:

For beef, brown in an oven at 350 for 30-60 minutes beforehand.
Use a stovetop or a pressure cooker (just as good tastewise but faster)
Throw in some carrots, celery, onion and garlic (one recipe recommended the garlic towards the end)
Chicken for 24 hours, Beef for 48 (maybe 1/3 of that for a pressure cooker)

Do you leave a pot on the stove unattended while sleeping or leaving the house? I'm a little hesitant to do that.

Post: #33

Making stock is pretty standard stuff for me.

MY best is roasting a lamb leg with some potatoes and vegetables, then using the bone to make stock, and the stock to make stew with the leftover meat.

I heard lamb's hard to get in America.

Post: #34

(10-13-2014 11:20 AM)Basil Ransom Wrote:  Do you leave a pot on the stove unattended while sleeping or leaving the house? I'm a little hesitant to do that.

I'm also interested in this answer.

Post: #35

You can use chicken neck also, and it is very cheap to buy.

I remember my grandmother even cooked the head of the chicken and sipped out the brain. That was some disgusting shit...

Post: #36

(10-13-2014 11:20 AM)Basil Ransom Wrote:  I really want to make this.

I perused a bunch of recipes and see a few commonalities:

For beef, brown in an oven at 350 for 30-60 minutes beforehand.
Use a stovetop or a pressure cooker (just as good tastewise but faster)
Throw in some carrots, celery, onion and garlic (one recipe recommended the garlic towards the end)
Chicken for 24 hours, Beef for 48 (maybe 1/3 of that for a pressure cooker)

Do you leave a pot on the stove unattended while sleeping or leaving the house? I'm a little hesitant to do that.

I use a slow cooker (crock pot) and feel quite safe leaving it on unattended.

Post: #37

(10-13-2014 12:31 PM)Surreyman Wrote:  Making stock is pretty standard stuff for me.

MY best is roasting a lamb leg with some potatoes and vegetables, then using the bone to make stock, and the stock to make stew with the leftover meat.

I heard lamb's hard to get in America.

I wonder if this actually works against you when it comes to getting the nutrients out of the bone.

Follow me here; Roasting the bones for 30-60 minutes is much different from full on cooking them for hours (or however long it is to cook lamb)

I wonder if some of the nutrients is destroyed by the longer time.

I'm looking forward to doing this. Glad I clicked on this thread.

Post: #38

I've done overnight stock cooking, on electric burners no problem. Haven't tried a gas oven for a stock yet. The problem with crockpots is they at most allow at most a 1/3 of the soup you would make in a stock pot. The stockpot should not tip over due to sheer size, and its only on simmer temps.

Post: #39

(10-15-2014 09:31 AM)Ringo Wrote:  

(10-13-2014 11:20 AM)Basil Ransom Wrote:  Do you leave a pot on the stove unattended while sleeping or leaving the house? I'm a little hesitant to do that.

I'm also interested in this answer.

Use a dutch oven pot and "slow cook" it in your oven. I low roast stuff in my oven all the time when I sleep, the heat is so low and there isn't much chance of fire versus a shady stove with heated metal contact.

Post: #40

I made bone broth. Then, I made brown rice using the bone broth.

Delicious and nutritious. I call it "Protein Rice".

Thanks to this thread!

Post: #41

Are there health benefits making broth from the bones in a Costco rotisserie chicken? Or are they already too greasy and overcooked?

Post: #42

Christ, wish I had the resources to get this going, not really feasible.
Fucking awesome!

Post: #43

12-24 hours you say? I don't have that much time to sit and watch it simmer. I can however let it simmer on low in my slow cooker for 12 hours while I'm at work. I feel a little safer using it.

When I do chicken or pork in the slow cooker I do feel I get more nutrients. Must be the goodness getting cooked out of the bones.

Post: #44

(10-18-2014 09:48 AM)Fisto Wrote:  I wonder if this actually works against you when it comes to getting the nutrients out of the bone.

Follow me here; Roasting the bones for 30-60 minutes is much different from full on cooking them for hours (or however long it is to cook lamb)

I wonder if some of the nutrients is destroyed by the longer time.

I'm looking forward to doing this. Glad I clicked on this thread.

The ACV you add is supposed to draw out the minerals.* I'd keep it at a low simmer instead of roasting temps to keep the integrity of the nutrients. Earlier this year, I was fucking miserable due to my leg recovery. Everything from my hips down hurt due to walking in that boot.** I chose NOW Brand Beef Gelatin and after a week of using, the pain in my joints stopped. It was just that quick. My experience mirrored many of the Amazon reviews. I recommend the capsuls, or buy it in bulk powder for cheaper and add to your workout shake.

http://www.amazon.com/Now-Foods-Hydrolyz...6164850629

Just made a Caldo de Res using beef neck bones and let it simmer for a long time. Not quiet bone broth, but its still healthy enough. Texas is a good place to get some leftover cow joints to boil down. It's on my list, but for now I'll stay with the gelatin pills.


* This could happen when you drink ACV, but I'll have to lookup that article.

** Recommended dosage is 4-12 pills daily. I take 4, and a serving of Ela Vonne Amino Collagens also. And get a good dose of greens throughout the week. It all adds up.

Post: #45

I've been keeping the crock pot running 24/7 for a week.

Alternating between pork and beef bones.

Sometimes the bones are soft enough to eat. I just crunch through them and they crumble knto a powdery kind of texture.

Post: #46

I'm going to try some of the gelatin capsules for my knee recovery. I made some oxtail soup a few weeks ago that made me feel amazing, so perhaps I will throw a few more batches together.

Post: #47

I make oso buco all the time in the winter. Beef or veal shanks, with the biggest bones possible. Slow cook everything in a pot in the oven for a few hours. You get all the broth, collagen, soft meat, everything.

Post: #48

I gotta admit that I have trouble wrapping my head around what is being described here. Let me just present my own example here:

First, I'll grab a chicken at the supermarket, beheaded and eviscerated.



Then, I'll put it in an oven with some spices, peeled/sliced potatoes, carrots and leeks to get this:



After I eat it (during the course of 2-3 days), I end up with a complete chicken skeleton: wings, legs, hind and chest-bone, with odd pieces of skin or cartilage remaining.
At this point, I either toss this into the trash or give it to my cat if I'm feeling magnanimous.

If I instead took that stuff, put it in a pot with 5-6 liters of water and some more garlic/ACV, and simmered it for 8 hours or so, I would end up with what you guys are talking about here.

Alternatively, I could use fish bones, empty prawn shells or shellfish if the original meal was seafood.

Right?

Post: #49

Handsome Creepy Eel Wrote:  If I instead took that stuff, put it in a pot with 5-6 liters of water and some more garlic/ACV, and simmered it for 8 hours or so, I would end up with what you guys are talking about here.

Alternatively, I could use fish bones, empty prawn shells or shellfish if the original meal was seafood.

Right?

I don't mess around with chicken, prawns, garlic or herbs.
   
Beef marrow bones. Slow cook for 24 hours. Strain, cool, skim off the thick yellow layer of fat and cook with it, and drink the rest. That's the stuff that'll bring back your morning wood and reverse your grey hair.

Post: #50

That Stella video contains a couple of things that you don't want to copy. I'll type it out if somebody really cares about dark veal stock.