Any Home Bakers Here?

[Ladies-Eight]

I know you asked Sally, but here's my scaled down recipe. 24 hours in a standard pot on simmer. Bring to a boil as quickly as possible then turn down to simmer at 180*

2​	ea	backs & Feet
4​	ea	wings
2​	ea	breast bones
4​	ea	thigh bones
2​	ea	necks
1​	EA	large onion, quartered
4​	EA	carrots, peeled and cut in 1/2
4​	RIBS	ribs celery, cut in 1/2
1​	EA	leek, white part only, cut in 1/2 lengthwise
10​	SPRIGS	sprigs fresh thyme
10​	SPRIGS	sprigs fresh parsley with stems
0​	EA	bay leaves
10​	EA	to 10 peppercorns
2​	EA	whole cloves garlic, peeled
2​	GAL	gallons cold water
1​	pkg	Poultry blend herbs
2​	pkg	sage
1​	tbs	salt
5​	qt	Yield
12​	qt	pot

Thank you for your response and recipe!

I ask Sally as she had talked about making the broth.

I will accept any help from any one

 

[Ladies-Eight]

Bakers good afternoon one and all!

Thanks to all who responded to my need for making bone broth!

93 mostly sunny 46% humidity feels like 98 with small chance of rain.

Have a great day!

 

[ronott1]

Here is the video for clear ice, as promised.

Jared

Thanks!

 

[Sally PB]

Jared, what are you using the clear ice for, anything special?

I looked up how to make it, and why you might want to. Very interesting!

 

[jnicholes]

Jared, what are you using the clear ice for, anything special?

I looked up how to make it, and why you might want to. Very interesting!

One word: Mocktails.

 

[Aria]

Great Recipe Bob...THANK YOU. Aria

 

[Sally PB]

One word: Mocktails.

Ah! One of the things I read about clear ice is that it will keep things cold much longer, like 5x longer. Maybe you can give us an opinion on that.

Plus, it looks cool. Pun intended.

 

[Aria]

74 degrees Morning Showers 90 % humidity high 70 degrees forecast
for the week.

 

[rjohns39]

Thank you for your response and recipe!

I ask Sally as she had talked about making the broth.

I will accept any help from any one

That was my test recipe. I've always made it by eye and needed to quantify the ingredients. Today the recipe I use starts with 53 pounds of chicken bones and feet. I use a 160qt pot with a 150,000 btu burner and generally get between 80 and 100 quarts of stock. I call it stock because the necks and backs have meat on them.

ETA: If you haven't discovered them yet, Soup socks and spice bags are wonderful

 

[BullChick]

@Marie2020 Are you lost in the flour bin? I hope that’s you I hear rustling about in there! I would hate to think I have icky critters in there,