Bone Broth Prep

(Tovan Nhsh) #1

This is the first time I’ve made bone broth at home (It’s chicken bone broth & I’m using a crock pot). I looked through all the recipe posts I could find but still couldn’t answer my question, which is: everything I’ve read says to set the crockpot to “low” & cook for up to 24-48 hrs. What would be a decent estimate for the actual temperature setting of “low” though? My crockpot has numbers around the dial. At the moment it’s set around 185 & the water is bubbling/simmering. Is this too hot or acceptable?

If it matters the bones are all from already cooked chicken though there are a few raw bits thrown in (neck bone & gizzards off of tonight’s bird.)

Thanks all.

(Tovan Nhsh) #2

As an update: I think I may have botched the bone broth. When I checked it this morning absolutely all of the liquid had cooked out. I turned down the temp & refilled it but I think this attempt may be a wash.

(Norma Laming) #3

When I used a crockpot/ slow cooker, it took ages and was never that good. Now I use my electric pressure cooker, it takes an hour and is perfect. After it’s done I remove the bones / carcass, add wine and reduce until it is concentrated. Whatever method you use, remember to add a tablespoon of vinegar (I use cider or wine vinegar) to ensure that the minerals, especially calcium, are drawn out from the bones into the liquid

(Maha) #4

I also use a pressure cooker, so easy and quick. I cook mine at pressure for an hour, natural release, then cook again at pressure for another hour. I got the recipe from hippressurecooking.com.

(Tovan Nhsh) #5

Thanks for the link! I’m currently trying to decide between buying a pressure cooker or a sous vide wand.

(Maha) #6

If possible, get both. I use my sous vide as much as I do my pressure cooker. I got the Fagor Duo. I do hard boiled eggs and steamed veggies (add butter later) a lot in there. And the sous vide I use several times a month. I think if I had to choose, I’d go with sous vide. It’s great for meal planning and cooking in bulk to freeze cooked food. But at some point I’d suggest having both on hand.

(Tovan Nhsh) #7

I’d certainly like both & will likely purchase both in the near future. Would you say that one over the other is your “go to” for meat? My diet is currently carnivorous & will probably stay that way for some time so I’m looking to which would have the most practical application for me at the moment.

(Maha) #8

Sous vide is the absolute choice for meat. I make amazing prime rib, tri tip, country pork ribs and 72 hour ribs with the sous vide. I haven’t found it to be superior for chicken and fish, at least not to my liking compared to other cooking methods, but you can do those with it. I also do pretty well with lamb, but I’m still working on perfecting that. Do you have a vacuum sealer? It’s not necessary, but very helpful. If I get a chance this weekend, I’ll post some recipes that we like and tag you if I can. The thing about sous vide is almost any meat recipe can be used with any seasonings to suit your taste. From my pre-keto days, I even found an amazing cheesecake recipe that is as good if not better than restaurants. One day I’d like to try to make it low carb. But for now I avoid all desserts.

I don’t use the pressure cooker as much for meat, but it is good for oxtail stew and other soups if I don’t want a long slow cook. I feel like for meat, it cooks it so fast the collegen (sp) doesn’t get a chance to break down and make the meat tender. I strive for everything I eat to be as good as it can be since I eat so little compared to before.

(Tovan Nhsh) #9

Exactly what I was looking for. Thanks so much for the answer!

(Justin Cain Hoffman ) #10

After making homade bone both, how long will it keep in the refrigerator? Been meaning to ask this😃

(Tovan Nhsh) #11

I’ve read about six days.