Bone Broth Recipes

[Parront]

Absolutely. Damn near thick enough to spread with a knife and so rich you can dilute it.

x'2 on that, I never ran my cooker that long, I was afraid to run it dry. My 30 to 60 min cooking gives a nice soup or gravy base for us!

 

[Parront]

One thing I used the leftover soft cooked bone and meat straining was to make chicken and rice dog food. Strain out the clear broth, leave the dregs with about 2 cups of liquid, add 4 cups rice = dog food for a week, free! (almost)

 

[jolenesdad]

Absolutely. Damn near thick enough to spread with a knife and so rich you can dilute it.

 

[IamRainey]

I'm sorta beginning to wish I had a pressure cooker. But then my kitchen is already full of things I rarely use....

 

[aart]

Absolutely. Damn near thick enough to spread with a knife and so rich you can dilute it.

Must add to this..... it doesn't thicken up until chilled.
...but have never left it out at room temp to see if it stays gelatinous.

Also I usually cook a whole bird, cut up of course, sans feet...
...adding feet will increase the viscosity.

 

[Parront]

Must add to this..... it doesn't thicken up until chilled.
...but have never left it out at room temp to see if it stays gelatinous.

Also I usually cook a whole bird, cut up of course, sans feet...
...adding feet will increase the viscosity.

x2 on the feet! Even old Orpington hens feet, maybe I would say especially old hen's feet. An ex-layer Orpington is a good reason to get a pressure cooker. I got my last 2 cookers -- a set that share a lid -- free. After our community yard sale was over, they were unsold and the older guy who did not want to take them home gave them 2 me. They are fantastic. Sharing a lid takes up less cupboard space.

 

[Ridgerunner]

I've stayed out of this thread because I don't do bone broth, which I understand requires adding acid to dissolve the bones and cooking it for longer times. I make regular broth in a crock pot, cooking it overnight for at least 12 hours and often 20 hours.

But I will mention that a pressure canner can be used as a water bath canner or a pressure cooker. I also prefer pints.

I also use the feet. When I butcher I often freeze specific parts just for broth, the necks, wings, backs, gizzard, heart, and feet. If I butcher five chickens I typically freeze four bags for broth with the fifth chicken parts split between the others. One time I messed up when I butchered six pullets and froze four bags for broth. I put six feet in the same bag. The broth from those pullets was thick enough to set up at room temperature. That taught me how much feet can add to broth.

When i cook the "eating parts" for the table I save the bones in the freezer until I fill up a gallon zip-loc bag, then I cook those bones in the crock pot overnight and save the liquid, which I freeze. When I have this liquid I use it when I make a batch of broth, topping off with water as needed.

I know where those feet have been, kind of dirty. Some people might be OK with washing and scrubbing them, but I blanch mine in boiling water for 15 seconds, maybe a bit linger for old hens and roosters but never more than 20 seconds. Any longer than that and the skin tears instead of being fairly easy to peel off. The claws twist out pretty easily. This gets them clean enough for me. It can get kind of tedious cleaning them but I think it is worth it.

 

[Parront]

I've stayed out of this thread because I don't do bone broth, which I understand requires adding acid to dissolve the bones and cooking it for longer times. I make regular broth in a crock pot, cooking it overnight for at least 12 hours and often 20 hours.

But I will mention that a pressure canner can be used as a water bath canner or a pressure cooker. I also prefer pints.

I also use the feet. When I butcher I often freeze specific parts just for broth, the necks, wings, backs, gizzard, heart, and feet. If I butcher five chickens I typically freeze four bags for broth with the fifth chicken parts split between the others. One time I messed up when I butchered six pullets and froze four bags for broth. I put six feet in the same bag. The broth from those pullets was thick enough to set up at room temperature. That taught me how much feet can add to broth.

When i cook the "eating parts" for the table I save the bones in the freezer until I fill up a gallon zip-loc bag, then I cook those bones in the crock pot overnight and save the liquid, which I freeze. When I have this liquid I use it when I make a batch of broth, topping off with water as needed.

I know where those feet have been, kind of dirty. Some people might be OK with washing and scrubbing them, but I blanch mine in boiling water for 15 seconds, maybe a bit linger for old hens and roosters but never more than 20 seconds. Any longer than that and the skin tears instead of being fairly easy to peel off. The claws twist out pretty easily. This gets them clean enough for me. It can get kind of tedious cleaning them but I think it is worth it.

x2 on cleaning & peeling the skin and claws from the feet! I guess I have never made "bone broth" 'cause I never added any acid type of ingredients. I used to boil/simmer in a large pot for soup the day after Thanksgiving, but the long boiling the day after was a lot of work, that's when I switched to using the pressure cooker for the leftover turkey carcass. Just started using it for everything after a wile!

 

[aart]

I know where those feet have been, kind of dirty. Some people might be OK with washing and scrubbing them, but I blanch mine in boiling water for 15 seconds, maybe a bit linger for old hens and roosters but never more than 20 seconds. Any longer than that and the skin tears instead of being fairly easy to peel off. The claws twist out pretty easily. This gets them clean enough for me. It can get kind of tedious cleaning them but I think it is worth it.

I crate my birds with water only in wire bottomed crates over a poop hammock the night before slaughter...that really helps keep the poop out of scald water.
I save the feet for last to scald and peel them all at once, I love the nail pops and bag them together. Sometimes I use them all in one pot or just grab a few. Definitely thickens the broth.

bone broth, which I understand requires adding acid to dissolve the bones and cooking it for longer times.

Hmmm...interesting will have to look this up.

 

[Ridgerunner]

Hmmm...interesting will have to look this up.

Let us know what you find. "Bone broth" may be another of those generic terms that mean different things to different people. My understanding on what makes it bone broth is that you add acid, usually vinegar, to actually dissolve the bone, much more than just boiling it in a neutral solution. Boiling it longer will extract more from the bones but I'm not sure that is bone broth.