Meat Broth
 

I’m a big saver (hoarder) of broth because it’s so flavorful. I strain it, refrigerate it, then grease comes to top so I can skim it off. I put it in glass jars but - this is important part - Only fill 3/4 full otherwise expansion Will Crack The Glass. I use reuseable plastic screw on lids (sold at hardware store) & freeze. When I need broth, remove plastic lid, microwave a frozen quart jar of broth about 4 minutes and it’s almost all liquid and ready to use. Use it this way or simmer uncovered to condense it.

Ive got DD doing this and she’s amazed at the perfectly good broth she’s been throwing away.

What a great idea. I'll save on buying it. I already do this with chicken. Thanks ��

I agree...you can save so much money by making broth yourself. I do this with vegetable scraps to make a rich, vegetable both. I keep it in jars in the fridge and use it in place of oil, or fats to saute things in. It gives a great taste, plus it's FREE!

~ C

I condense the broths, freeze in ice cube rays, then transfer to gallon zipper bags in a flat layer for stacking in the freezer.
Each meat has its own zipper bag. Doing it this way I can add a cube or two to lots of dishes, especially vegetables. Yum!

How do you make meat broth? I've never heard of this, but it's definitely something I'd like to do.

My husband makes his own bone broth and it's wonderful and so healthy! We like chicken the best.

I love this idea and do the same thing with vegetable liquid. I use it in place of water in soup recipes. I saved some broth from a corned beef once and used it when I made ham and bean soup. It was the best ever!

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.

If you eat a lot of mushrooms, save the stems in a bag in the freezer. They make amazing broth!

~ C

I have just learned that back in the day before insulin shots, the doctor's cured diabetes by adding fat to the diet, and low carbs. They probably didn't call them carbs, but they eliminated sugar and refined foods, etc. Now I eat the fat too!

i agree we need the fat. I should have said I remove SOME of the fat. I save bacon grease and use just a little to fry eggs or in cooking.

“The Everlasting Meal” by Tamar Adler is really a good book. She doesn’t throw much food away.

I do too. I also save cooking water and vegetable scraps. I blenderize the scraps and make vegetable broth that way.

I am interested in this, especially since I just purchased a freezer and would have a place to put the jars.

But I have no idea how to make the broth.

Any information will be appreciated.

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

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.)

SuzzyQ, thank you for those directions. I can't wait to try making my own stock.

REMINDER FOR FREEZING IN JARS.
Glass jars are wonderful but don’t fill more than 75% full or it may crack your jar when in the freezer.

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?

it was maviskw that simmered broth two days, not me.
As for vegetable broth, yes I’v used clean trimmings & peelings. You really should read Tamar Adler’s book, it’s interesting.
Roasting meat bones in the oven gives a “roasted flavor” (draws flavor out of the bones) but a pot on the stove works too, you’ll just give up the roasted flavor. I agree with someone here on simmering broth before storing to condense the flavor. Experiment with it, it’s just drippings, bones and peelings you were tossing anyway, right ?

I did something similar a couple of weeks ago with a turkey. I bought some leftover fresh turkeys after Thanksgiving and froze for dog food. I pulled one out and cooked part in the slow cooker and part in a stock pot (didn't have a pot big enough for the whole thing). To make sure everything was well cooked, I let it simmer on very low overnight. I deboned and chopped the meat and froze in zip locks. Then, I added some vegetables and made some bone broth with the liquid and the bones which I cooked for about 24 hours.

By the second day, I was so sick of smelling it, I swore never to do it again.

Does anyone have a solution to the prolonged smell of making bone broth?

bkay

Will it work to put the slow cooker in the garage ? That’s where I fry bacon.

Use and Instant Pot...much, much quicker! (but the bone broth is just as good!)

Some of the best chicken broth is made from the bones and skin of commercial bbq chickens. I will save and freeze the bones of a couple or three and then combine with chopped onion, celery, garlic and carrot (you don't have to skin the onion or garlic by the way) and throw it all into the stock pot with water. I simmer as long as possible and then cool and strain. You do not have to freeze if you have an extra fridge. I bring the strained broth up to a rolling boil, pour into quart jars, clean the rims and seal with mason jar lids (soak the lids in hot water for 5 minutes to soften the rubber seal as per directions on the package) Immediately put into the fridge. The lids should be curved inward to the jar, showing a proper seal, when the jars have cooled. I have a second fridge and have a shelf full of broth and homemade soups that I have canned in the same way. Any jar that does not seal is either reheated to try again or used asap.

I cook my broths in the oven because I'm LAZY. I don't need to watch so carefully and less mess on my stove top. Of course, once the soup bones have browned they can be transferred to a large pot and covered with water, then simmered until the meat falls off the bones, etc.

Can you put the crockpot on a porch or carport if your weather permits it and you have one? I know a lot of people who do that. Not the stockpot of course. Or maybe look for
another crockpot

I usually make gravy or sauce from the meat juices but don't save it for later use. I was taught there is always the chance of bacteria by not getting it chilled all the way through fast enough. Now there are several excellent bone broth brands that keep on the shelf until I need them.

I have been making chicken broth in the slow cooker lately. I look for chicken wings that are discounted in the store - place in the cooker and cook all day in water or bought chicken stock. At the end of the day I drain the broth from the bones and send the bones to the dog. I pour the broth in a large container, cover and refrigerate overnight. Next day I scoop off fat and put broth in small containers to freeze. This broth has a jelled consistency when cold from the bones.

I am not familiar with fat being good for us. Interesting. Please tell me more.

Fat is actually a benefit to us, unless it is vegetable fat that has been made into margarine. Margarine is made from unnaturally chemically treated plants and coloring to be “just like butter”. All of those oils either come from corn, which if you eat enough to consume 1 tablespoonful of corn oil, your body will make you puke to prevent overdose from being too full, or non food plants that are chemically treated to look edible. That is over half the reason for the weight crisis in this country. None of it is nourishing food. I stopped eating it, even in restaurants over 14 years ago and I am still loosing weight with out any diet. I have lost over 200 lbs in that time. It really is that toxic to humans. I still bless the little old lady (whose grand daughter was the governor of Georgia at the time) who told me about all the controversy when margarine was invented. Dairy farmers actually went to court to try and stop its packaging for humans. Margarine was originally developed to fatten hogs for market, except it killed the hogs, so they sell it to us! Please take the time to look it up.
Also, be aware that All restaurants use it because it is so cheap. Most of them have a “cutsie” name like “Goldo”. Yech, and your welcome.

I understand even lard has a component in it good for humans. Like the old saying says “all things in moderation”. We avoid anything with “high fructose corn syrup”.

Oh My, My vet told me never to give dogs chicken bones. Never.

Dogs should never be allowed to eat cooked Chicken Bones. Never feed them, and never let them loose in areas where people may have been eating Cooked Chicken.
Cooked Chicken Bones become very brittle. They will splinter easily and can break in to very sharp shards. If your Dogs ate Cooked Chicken Bones there is risk of it getting a splinter of Bone stuck in its Mouth, its Throat or in its Intestine. The Bones can pierce Intestines or form a hard blockage that can be life threatening.
This is not to say that this will occur, the majority of times you may have nothing to worry about but there is a risk. I am not saying you MUST go to the Vets but it is a real cause for concern and if you have the slightest worry I would recommend you get your Dog checked at the Vets. More about dogs and bones here: http://thethreedogblog.com/dogs-eati...nd-fables.html

There are some good stock recipes on line.

I too have always been told that chicken bones are dangerous for dogs. You can look up yourself or ask vet.

Yummy, yummy. I love bone broth made well and I know it's made well, when it jell's up when cool. Lots of nutrition and flavor. Makes the best soups

Made brown rice with duck broth I had in the freezer. Added whole carrots. Delicious.

I don’t doubt what you say, but thinking back to our farm dogs (each who lived long lives). They ate every table scrap Mother gave them, chicken bones included. We raised our own chickens so we had chicken often. Just an observation.