Meat Broth
02-06-2018, 10:52 AM
#11
Senior Member
Join Date: Jan 2014
Location: Beautiful Oregon
Posts: 320
Originally Posted by maviskw
No need to skim off the fat. Fat is good for you; your brain needs fat.
I simmered left over chicken bones for about two days, and the bones got so tender I could crush them with my fingers. I put all this into the blender and had some wonderful broth. Then I cooked one cup of brown rice with three cups of the broth. Delicious.
I simmered left over chicken bones for about two days, and the bones got so tender I could crush them with my fingers. I put all this into the blender and had some wonderful broth. Then I cooked one cup of brown rice with three cups of the broth. Delicious.
02-06-2018, 11:03 AM
#12
Super Member
Thread Starter
Join Date: Nov 2014
Location: Dakotas
Posts: 2,978
Originally Posted by maviskw
No need to skim off the fat. Fat is good for you; your brain needs fat.
I simmered left over chicken bones for about two days, and the bones got so tender I could crush them with my fingers. I put all this into the blender and had some wonderful broth. Then I cooked one cup of brown rice with three cups of the broth. Delicious.
I simmered left over chicken bones for about two days, and the bones got so tender I could crush them with my fingers. I put all this into the blender and had some wonderful broth. Then I cooked one cup of brown rice with three cups of the broth. Delicious.
02-06-2018, 01:09 PM
#16
Super Member
Join Date: Feb 2010
Location: Pittsburg, Kansas
Posts: 1,691
JanieH asked how to make broth.
I just use the liquid from a roast pork or beef. Pour it into a container or fruit jar. If I don't have enough to use with noodles, ect, I add a Bouillion Cube and a cup of water for each bouillion cube. You never taste the difference in the actual broth and that from the Boullion Cube.
It really does save money. At T.Giving, I just use the broth from the turkey for gravy and turkey and noodles. The broth is $2.00 or so, so---- free money!!
Mariah
I just use the liquid from a roast pork or beef. Pour it into a container or fruit jar. If I don't have enough to use with noodles, ect, I add a Bouillion Cube and a cup of water for each bouillion cube. You never taste the difference in the actual broth and that from the Boullion Cube.
It really does save money. At T.Giving, I just use the broth from the turkey for gravy and turkey and noodles. The broth is $2.00 or so, so---- free money!!
Mariah
02-12-2018, 07:57 AM
#17
Super Member
Join Date: Jun 2009
Location: Tavistock, Ontario, Canada
Posts: 1,056
To make stock/broth:
Roast soup bone (beef) in large roasting pan in oven at 400° about 1 hour or till it smells wonderful. Then turn heat down to 225° and add water to pan to cover beef bones. Bake 2 - 3 hours or till everything falls apart. Cool slightly; remove bones with slotted spoon to large platter. Pour liquid into large clear pitcher/large dutch oven - reserving last bits of solids, whatever isn't clear. Cool stock till fat solidifies then remove fat and discard. Reheat stock if it has jelled (which is a very good thing) and pour into freezer jars, cover, date and freeze till needed. (If I've got limited freezer space, I reheat in pan and reduce to about 1/3 it's volume and freeze in smaller portions. When I use that I can add water as needed. Meanwhile, separate meat from bones and pack into freezer containers in useable portions and cover with stock. Place on lids and freeze. (OR place meat into casserole, add 3-4 tablespoons barley. Cover with stock pan remains and additional stock (to just cover). Bake at 225° about 2 hours and serve with potatoes and vegetables for supper. Very tasty.)
Roast soup bone (beef) in large roasting pan in oven at 400° about 1 hour or till it smells wonderful. Then turn heat down to 225° and add water to pan to cover beef bones. Bake 2 - 3 hours or till everything falls apart. Cool slightly; remove bones with slotted spoon to large platter. Pour liquid into large clear pitcher/large dutch oven - reserving last bits of solids, whatever isn't clear. Cool stock till fat solidifies then remove fat and discard. Reheat stock if it has jelled (which is a very good thing) and pour into freezer jars, cover, date and freeze till needed. (If I've got limited freezer space, I reheat in pan and reduce to about 1/3 it's volume and freeze in smaller portions. When I use that I can add water as needed. Meanwhile, separate meat from bones and pack into freezer containers in useable portions and cover with stock. Place on lids and freeze. (OR place meat into casserole, add 3-4 tablespoons barley. Cover with stock pan remains and additional stock (to just cover). Bake at 225° about 2 hours and serve with potatoes and vegetables for supper. Very tasty.)
02-14-2018, 04:28 AM
#20
Super Member
Join Date: Jun 2011
Location: Illinois
Posts: 9,018
Regarding the rendering of the meat bones...Why in oven, can't this work in pot on stove top....
tranum - you said you simmered for two days...did you refrigerate overnite or continually keep on stove? And then you blended - including the bones?
veggie broth from scraps...does that mean the peeling/trimmings of fresh veggies..like beet tops, asparagus ends, cauliflower, cabbage leaves, etc?
tranum - you said you simmered for two days...did you refrigerate overnite or continually keep on stove? And then you blended - including the bones?
veggie broth from scraps...does that mean the peeling/trimmings of fresh veggies..like beet tops, asparagus ends, cauliflower, cabbage leaves, etc?
Last edited by Geri B; 02-14-2018 at 04:31 AM.
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