Last year, @Lara Moss was telling us about making bone broth to drink for extra vitamins and minerals, plus collagen and gelatin to help joints. I had never even heard of it when Lara mentioned it, but now I am trying some. Bone broth has a lot of glucosamine and chrondoitin , which are the main things that we buy as joint supplements. But it also helps stop things like leaky gut, which would seem to be totally unrelated to joint pain. I have been listening to the fat summit speakers, and one of them was Dr. Kellyann Petrucci, who has written a book about the benefits of bone broth. I am including one of her talks, which looks like it is similar to the one I listened to yesterday. It is a long one, but very informative. After listening to the lecture, I decided to make bone broth last night, so we got some chicken, and I cooked it in the Ninja, had most of the chicken meat for dinner, and then left the bones and veggies to simmer all night long. This morning, I added some pumpkin to give it extra body and vitamins, and I didn't strain mine because I like the thick richness of all of the veggies in the broth. Since I am on the low-carb diet, and it is very cold here now, I needed something HOT that I can eat that is still low-carb, and this looks like it will fill the ticket, plus all of the other benefits.
Yvonne . this definitely sounds like something I need...and as I cook home made soup a lot, (without bones)..I know I'd like it., but when you say you left the bones to simmer all night long...how did you do that?..I mean, how would I do that?...do you put it in a slow cooker? I'd be scared to leave something on the stove.
Most of the information said to use a crockpot, but some people make it in a pressure cooker, and then it only takes about 3 hours of cooking. We have one of the Ninja Cooking Systems, which is like a glorified crockpot. It is a slow cooker like a crockpot, but with variable temp settings, so you can roast or bake things as well. Anyway, after watching the video, and seeing all of the benefits, we got some chicken wings to try. Since they have lots of joints, and not much meat, it seemed like a good choice. After it had cook a while last night, we ate most of the meat, but there was still some in the broth. I added carrots, celery, onion, and some greens, plus a bay leaf and seasonings, lots of water, and just left it on low heat to simmer all night long. You are supposed to strain the broth, and then drink the liquid, but since I like the veggies in the broth, I didn't strain mine, so it is somewhere between a rich broth and a soup. I read that you can cook it for up to two days, so it is still in the Ninja on low, and I will drink some during the day, and then cool it and put it in the refrigerator in a jar to have some each day. I added just a dab of vinegar, and you can't taste that at all, and I also put in a tsp of cayenne to make it spicier, and because that is also a pain-killer. Here is what my first cup of it looks like. I had this for breakfast, and it was hot, delicious, and filled me up.
Well I'd definitely going to try that Yvonne. I usually make soup on the stove which only takes an hour ..but without a carcass..just the meat and veggies.....so when I get a couple of days off work, I'll try this version of yours with chicken wings. Does it matter what meat you use?...does it have to be chicken? I haven't watched the video yet, but I will
Actually, it looks like you can use just about anything that has bones, even fish, @Holly Saunders . There are some free books about bone broth on the Kindle store, too. I found one yesterday and it was almost the same idea of meat and veggies cooked for hours and hours to leach out all of the nutritious goodies from both the bones and the veggies. One of the recommended things is knuckle bones, which can be beef, pork, lamb, or just about any of the large meat animals. I am going to try some ox-tail next, and see how that comes out. Pretty much, you can add whatever vegetables you like, and then either strain it or not, as you prefer. The video is a long one, and has a lot of worthwhile information; but there are a lot of shorter tutorials on youtube if you just want to see how to make the broth. I like to know why something is beneficial , and the long video is perfect for explaining that part.
I made Ox tail in the slow cooker a few months ago Yvonne,,,it came out verrry thick..and very strong tasting. I like Oxtail, but even for me that was way too strong a taste. Perhaps I should put much more water in it.. I think Lamb ( my favourite meat) would be tasty but very fatty.. I might try a beef knuckle bone as well. Anyway thanks for the tip about the shorter tutorials, I'll definitely 'bone' (excuse the pun) up on them..
I may make some bone broth as a way to get some collagen in my diet. It's a topic that's been touched on in a Joint Health thread. I've made oxtail stew a handful of times in my life. I had a short list of friends who liked it (with slightly overlapped the Liver & Onions crowd.) Perhaps I need to make a batch of that. I know it had plenty of collagen in it the way the gelatin set up when the stew cooled.
Weird that this thread bumped today; I have been checking out bone broth recipes because I want to try making some. I guess I need to go to a meat counter and see if they will sell bones; I don't see anything on the HEB website except these... I'm using a recipe that calls for roasting the bones in the oven for about 1.5 hours before adding them to the pot. (This is an Instant Pot recipe which has the broth cooking under high pressure for 3 hours.)
The roasting-the-bones recipe is a delicious one. And you'll get the collagen from them, with whatever spices might be present. Yummy and good for you.
My Kroger has bags of bones from the butcher shop stuck in the corner of one of the freezers. They're priced for sale, but are unceremoniously piled there as an after-thought. I tried a recipe once that called for smearing the bones with tomato paste before roasting them, to add flavor. I was unimpressed with the tomato paste idea...it ended up being "weird." But I would roast root veggies with the bones to use in your recipe. I'm gonna try my hand at making Pho, which is a Vietnamese bone broth poured over slices of beef, tripe, tendons and rice noodles. It's very good, and I think the broth simmers for days. Or I may use the pressure cooker, since that helps intensify flavors.
I have not tried it myself, but my cats do. Because they are picky little creatures, I add it to whatever food they are refusing to eat at the moment, and it seems to enhance the taste. Cat food has become too expensive for it to go to waste because they want something else today.
I guess I have been making bone broth for a long time but I always called it chicken broth. I buy backs and necks and sometimes chicken feet. I slow cook the chicken bones in a 6 quart crock pot approx. 12-15 hours that is filled with filtered water, sea salt, and a Tablespoon of apple cider vinegar to help get the collagen and nutrients out of the bones. I remove the chicken bones and then strain the liquid gold through cheese cloth and divide it up into 1 cup and 3 cup freezer containers. I use it for the cooking liquid in a lot of different dishes. I use it when I make rice and when I make baked beans. I also use it when I have a recipe that calls for cream of “something” soup. I make my own cream soup. The cans have tons of sodium and powdered spices in it that we don’t like.
Yeah, I have made regular chicken broth for many years, too. I'm not sure what all the bru-ha-ha is over "bone broth" all of a sudden. I like homemade stock for soups and stuff but I really don't like to just drink it, so I'm hoping the bone broth will be more palatable.
I am now learning about making bone broth again. People on X have been writing about the health benefits from the broth and the collagen that is in it. I have discovered that getting good bones for bone broth is not easy. Walmart or Kroger do not show and kind of ox tail or beef that would have cartilage in it for making the collagen. I ended up using pork neck bones, and cooked them for hours with onions, garlic, and celery plus seasonings. Then this afternoon I added some hamburger for more of a beef flavor and some beef broth from the store, and after that cooked in, I added vegetables (potato, castor, peas), and we had that for dinner. You know how sometimes you can eat and be full but not satisfied, and other times, it just seems to be exactly what your body is craving ? Well, this meal was one of those, it was rich, delicious, and completely satisfying. I have it on a slow simmer with what we didn’t eat, and we should have some rich broth left over. With winter coming, hot soups and broths should be good meals.
I got that feeling when I made oxtail stew the other day. The rich broth and all those root veggies really hit the spot. I've used smoked pork neck bones as well as ham hocks. My Kroger carries beef soup bones. They package bones from the butcher area and throw them in the corner of the freezer section as though it's an afterthought. I just looked...those bones are not on their website, but a prepackaged brand are. Here's a link if you want to change store locations and see if your Kroger carries them. Reviews are not favorable.