Author Topic: Bone stock/broth  (Read 3219 times)

Offline drjeep33

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Bone stock/broth
« on: February 21, 2017, 07:35:01 PM »
A few years back, Jack produced an episode in which he discussed the better ways of producing home made bone stock/broths. I cannot find the episode on TSP.com search box. Can someone provide the episode number?
Thanks.

Offline Cedar

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Re: Bone stock/broth
« Reply #1 on: February 21, 2017, 07:58:42 PM »
I don't know the episode, but I roast the bones in the oven first, then do a huge stockpot of the bones, veggies...Then strain and can.

Cedar

Offline Charlie17

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Re: Bone stock/broth
« Reply #2 on: February 22, 2017, 12:39:52 PM »
Here is what I do for chicken stock:

Roast left over backs, necks, wings, etc on 375 for about 45 minutes

Let cool and pick off any meat. 

Rough cut a couple onion and sauté in the bottom of the pot I use for stock

Add half the roasted, picked over bones into the pot with the onions along with any juices from roasting.

Add a layer of chicken feet.

Add the rest of the roasted, picked over bones.

Fill with hot water till just covering the bones.

Add a couple glugs of white vinegar.

Add a small handful of whole peppercorns.

Bring to a boil and then back down to a very low simmer and simmer for at least 24 hours.

Skim off the yuck as needed.

Skim off the rendered chicken fat and save for cooking (only the clear stuff).

Strain stock through a colander and then through cheese cloth.

Can.

Most times the flavor is so rich that I don't even have to add salt.  We use our home grown pasture raised, Non-GMO fed chickens for this.  When in the fridge, it sets up stiffer than jello and when we use it for chicken soup we cut it 1 part stock to about 3-4 parts water.  Talk about delicious and really good for you too!



Offline LvsChant

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Re: Bone stock/broth
« Reply #3 on: February 22, 2017, 06:10:31 PM »
I don't know the episode either... but I always make my own chicken stock...

Whenever we have roasted chicken, I just save the carcass in the freezer. Once I get a few of them, I pull out my giant stock pot and make a big batch.

I follow the Barefoot Contessa's basic recipe...

Quartered onions
Scrubbed carrots
Celery stalks
Garlic cloves (halved)
Parsnips (if I have them)
dill weed
parsley
thyme
kosher salt to taste

Bring to boil, then simmer as long as you can stand it...

Let cool overnight... skim off the fat; freeze or can.

This makes the best ever soup base...




Offline David in MN

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Re: Bone stock/broth
« Reply #4 on: February 22, 2017, 08:28:49 PM »
I do this once or twice per week in the fall/ winter.

In a slow cooker I use:

Leftover bones
1 or 2 roasted marrow bones
1 onion
2 stalk celery
2 carrots
2 cloves garlic
fresh parsley
2 T apple cider vinegar
salt to taste

Set on low for 24 hours. Strain/filter/clean/etc.

If you do this it will produce a broth so rich mine often gelatinize in the fridge.

By far my favorite use is beef bones turned into a German soup of beef bone broth, mushrooms, parsley, and dumplings. When my mother ate it she said it was the richest thing she'd ever eaten. She actually complained that my soup was so decadent it should have been a sip of amuse bouche rather than a meal.

Offline LvsChant

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Re: Bone stock/broth
« Reply #5 on: April 25, 2018, 05:28:33 PM »
Just a little bump... I have quite a few chicken carcasses and need to make soup stock...

I wonder if anyone has a really good vegetable stock recipe?

Offline David in MN

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Re: Bone stock/broth
« Reply #6 on: April 25, 2018, 06:25:36 PM »
Just a little bump... I have quite a few chicken carcasses and need to make soup stock...

I wonder if anyone has a really good vegetable stock recipe?

Nope. There's not really a point. I guess you could make a stock with only veg but it would lack all the protein and collagen that make stock actually have body. It would taste fine but would lack that special something. It's also good to remember that while we Americans make chicken and beef stock there is no reason you can't make stock out of fish, pork (great for Mexican and East European cooking), or any other animal. For years high end restaurants have used veal stock as a secret weapon.

I wish it were other but I can't recommend vegetable stock. It's one of those things that's just not right. Sorry vegetarians. I don't mean to offend.

****If**** I did make a veggie stock it would include a high protein vegetable. For me that would mean broccoli stems. Over a long cook you might get a better result. But it still wouldn't be as good as a traditional bone broth. I have included broccoli stems in stocks for vegetable soups in the past and I don't notice a strong flavor. But it should add some body. YMMV.

Offline LvsChant

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Re: Bone stock/broth
« Reply #7 on: April 25, 2018, 06:36:06 PM »
I have had occasions when I needed to cook with vege stock and have bought it in the stores... I agree about the superiority of the homemade chicken/beef stocks (and it is what I typically use for all my soup recipes). I was just hoping someone had a vege stock recipe that would be better than the stuff in the stores...

Offline Carver

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Re: Bone stock/broth
« Reply #8 on: March 12, 2019, 09:44:43 AM »
I make veggie stock as much as bone broth. I'd avoid using too much cabbage as it easily overpowers the flavor. When I make bone broth I always break the chicken bones so the marrow is exposed. I make broth in the Instant Pot, usually from 2-12 hours. Afterwards the bones are so soft you can easily break a beef bone with your fingers, it crumbles into a chalk which goes into the compost. It is not meat or bone garbage, it is devoid of anything that rots, it is bone meal. No?