Posted on 02/25/2022 4:55:47 PM PST by nickcarraway
Bone broth? Stock is made from bone. Broth is made from meat.
That is absolutely true. But almost everyone has gotten casual about the distinction. Many cookbooks explicitly written for this sort of thing use the terms interchangeably. I think at this point it’s obsolete to say that stock and broth are different. Technically, yes. But in daily life, not so much.
Yikes. Thankfully, no gout yet. My brother has has a few attacks, and it is agony.
You are wonderful! Thanks so much for your tips. I feel like I’m ready to go. Have a great evening FRiend.
Caldo de Res. You’re welcome.
Beef neck bones are good for this, and pretty cheap. About $2.49/lb. Beef shank is good, too, about double the price but the meat is better. I was using short ribs for a while but they are now $9.99/lb.
Garlic and mushrooms and carrots perhaps.
What happens on Friday nights?
No worries if you prefer not to say ;-)
Bone broth in the Instant Pot is a gift that keeps on giving. 120 min per batch.
You can reuse the same bones over a few times. They look dry and like they have nothing left to give and yet the broth is nearly as rich as batch #1
You have to “Tune in, tomorrow” to get their bone broth recipe.
What are your fave bones to use? Thx.
The paws I bought at Walmart had the outer skin removed and were clean. I do clip off the claws and take the ends of the toes off with them. This allows the collagen to flow out and into the broth.
I have only used them w/carcass soup, so far. When I have enough carcasses, I start with 3 gallons and by the time I’m done, I have 1 gallon. I put the paws in with the other bones, simmer 2-3 hours, strain, and then go on to add boxed stock and any de-fatted drippings. I reduce that, then add an onion, carrots and reserved meat for another 1/2 hour. Season at this point: lemon pepper and thyme, usually. If thin, I may add some Better Than Bouillon and taste before using more salt. Refrigerate, skim all fat and reserve for other uses.
I freeze the extra w/o carrots, because I don’t like them mushy. When using the overage, I microwave carrots and 1 cup broth until carrots are just barely tender (20 minutes in 5” intervals), add them and the broth back in and heat before serving with a salad and biscuits. If I have leftover plain white rice I add some of that in for the final warming.
Love what the paws do. The soup gels after cooling.
In go the onions and hard veggies for several more hours, carrots and garlic for the last few. Fun with spices and voilà - Mikel's Foul Fowl Soup.
I use either beef soup bones from grass-fed cows ( we have a raw dairy farm not toi far away) or chicken or turkey
Miss Greeneyes! She was so wise, and so kind to share that wisdom with us!
Thank you for the helpful post FRiend. More tips. I’m going to have some great broth😋
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