iso homemade Beef Bone Broth

I make it periodically, it is easy.. I freee it in small container and usually have it.. Actually I make a stok that is stronger and can be diluted.. or not..

I go back and forth but I end up devoting a day every month or two to make chicken, veggie and beef broth and to freeze it and that way I always have it on had and I know what is in it..

I have a general question which applies to both this and TOB: Why is it than whenever a person asks for the availability of a food product commercially, people instantly suggest ways to "do it yourself". I always assume that they already know how to cook, and that they just want to save some time and effort!!

That is a rhetorical question, right? lol. In most instances it's smart-asses, like Pedro, or any of the Texas crowd on TOB, and apparently a fairly substantial number of people who are just itching to get a post read, regardless. Because if someone wants a recipe, they usually [i]ask/i] for a recipe.

They could easily start their answers with "I'm sorry, I don't know where to get it, but if you feel inclined I have some recipes" or something like that.

I see someone over there brought up the famous pizza posts...

I guess everyone is differnt Gringal and that if you want to control what goes in your foood for health reasons or whatever reasons you may want to do it yourself.

Thanks for the intersting article!

I pick up a "dusty chicken" once a week and when I've finished most of it, I make chicken broth from the bones. That's the base of a weekly supply of very loaded soup: a meal in a bowl. Otherwise, I'm very picky about the contents of whatever I buy at the stores. I completely agree that we should look out for ourselves re the food we eat. However, saving time and trouble is a choice sometimes...nothing wrong with that, IMHO.

nothing wrong with it and I will use whatever if I run out.. but my husband has a kidney conticion so I try t make everything from scratch so I can control the salt and other ingredients.. at least I know there is no slat or MSG or any other stuff that makes it tasty but is not good for him..yes it is trouble , that is why I block a day , it is my wasted day for the month..

I wouldn't call it a wasted day to cook nutritious food for your family brigitte. And I wouldn't mind seeing a recipe or two for a good bone broth...

send me your email on Pm and I will send you my recipe for stock.. brown chicken stock and beef stock..

If anyone has a magic ingredient that makes your chicken stock zing, pleae let us know. My own method is to use two carcasses instead of one with lots of root veg. A little vinegar and some fish sauce (!), too, apart from the usual like bay leaf. Simmering for a couple of hours with the lid off to reduce is key, but not too much of course.

For more intensity, browning the bones in the oven first helps. The same trick applies to beef bones.

I don't use bullion because it is generally too salty.

After I roast to  brown.. the bones and root veggies  I get them out and take out the fat and clean the pan with wine above the gaz then add tomatoes, leeks and a bunch of herbs and water and let it cook slowly and reduce...Reducing i the trick to give it more taste..

Interesting. I make none of those mistakes except perhaps the vinegar, which I always thought was for taste, and it never made any noticeable difference to me0

I've also read recently that for a clear broth, the water should never boil, but in this report that are saying get it hot hot hot for that collagen and gelatin, which is definitely what I do.

my japanese skims her oxtail soup with paper towels. it is easy and catches more stuff than a spoon.. Sorry I do not use a pressure cooker so I do not know about that one.. but I put the broth in the fridge and remoce the stuff from the top which works..

That Maillard reaction from braising or scraping is really the thing. The flavour of the gravy I made from this year's Xmas turkey was so intense I had to add broth to thin it down. Never had it so strong before, and it was a direct result of the bottom of the turkey pan. So imagine what it can do for a broth.

I learned this technique for clear golden Chinese chicken stock from Jeff Smith. 3 lbs of backs and necks in the stockpot, one small natural backyard chicken (2 lbs?) one quart of water, then chopped preserved turnip ball (from Amazon) rinsed of salt, two coins of fresh ginger (removes any bitterness). Heat to gentle simmer, not a boil. Then move the chicken to a colander. Discard the the liquid with blood and foam in the pot. Rinse the chicken and veggies with fresh water, back in the pot with one quart of water per lb of bones. Bring to boil then simmer. The blood and foam are what darkens the broth. I usually add two Knorr stock cubes for more colour and richer flavor. This broth is a backbone of Chinese cuisine. It is called double rich chicken broth.

Interesting. Fortunately I save myself a lot of work because I don't care about the clarity. But you won't find me putting in any chicken cubes, because while they do add flavour they are too darn salty and they change everything. However, if yer talkin' 'bout chili, bouillion powder is most def a magic ingredient.

It all depends on presentation. A clear broth like strachiatella or miso. Both are 15 minute soups.
https://www.marthastewart.com/349740/stracciatella-soup

Also, lighter broths are better for braising.

The reason I add backyard chicken is because it is really fresh, corn raised, and cheaper than Puritan Poultry back and necks, believe it or not.