I don’t know if I made it right this time or my taste buds are changing… but I finally made a batch of bone broth I enjoy. There was something about it before that just grossed me out…
Anyway… too pumped to finally be able to incorporate it in my fasting! Yay!
What did you do different? I tried making it once but it didn’t seem to taste very good. I make good soups and can broth from meat that I have canned, but just can’t seem to get that bone broth down.
The first time I used my Dutch oven, this time I did it in the slow cooker. Also, only did it overnight (7pm til 10am this morning).
Also I let it simmer with fresh thyme, carrots, onions, and celery, plus all of seasonings that were in the whole chicken I roasted.
Adding fresh herbs, dried spices and flavour components (like leeks, onions, carrots, squash, celery, tomatoes, etc.) will certainly make the broth tastier.
You can experiment with different versions, too. Like using spices like roasted ginger, cinnamon, star anise, cardamom, fennel and cloves, to take it into the “pho” direction, or something like fresh dill and dried caraway seed to take it into a russian/germanic direction, or even French Provencal (dried thyme, lavender, bay leaf and fresh basil), or maybe even dreid wild oregano with freshly squeezed lemon juice to take it into the Greek direction.
I usually use a slow cooker. I put a whole chicken in with a carrot or two, an onion, and some celery. I don’t salt it but I do add peppercorns. I let it simmer on low for about 8 hours and then take the chicken out (it’s done when it’s falling off the bone). Let is cool a bit, remove the meat and package it or use some that evening and package the rest, and put all the bones back in the crock pot. I then let that simmer overnight, adding more water if necessary. In the morning, I remove the stock and strain it, then I add more water and let it go again, for 12 - 24 hours. You can do this a couple of time, but the broth/stock gets weaker. Don’t worry if it doesn’t gel in the refrigerator. It still has plenty of minerals and you can add collagen when you use it if you want. I freeze and date the broth in 3 Cup batches in zip locks, then defrost when needed (especially during a fast or when making yummy stew or mushroom soup or whatever!)
How do you package your meat? Do you freeze it? I have a ton of meat and I am leaving tomorrow for a conference, I don’t want to see it go to waste!
Did it thicken?? I’ve made bone broth a number of times with different amounts of bones and water and not matter how long I’ve cooked it, (up to 48 hours) it never seem to get to a gelatinous when cool as others describe. Any ideas??
Mine is someone gelatinous. However to be honest I prefer it less so… the texture of the gelatin isn’t my favorite
I either use a seal a meal/fod saver or ziplocks and throw them in the freezer. Sorry, I only now just saw your question or I would have answered earlier.
Marco Canora’s Easter Broth is a delicious way to ease into making your own. I always add a few more beef bones. http://www.marthastewart.com/332613/easter-broth