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Made bone broth - now what?

MrsA2

Expert
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Type of diabetes
Type 2
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Diet only
So I made bone broth in the slow cooker and now have jelly which I have cut into lumps of varying sizes and frozen.
But how do I actually use the stuff?
I tried it in hot drink with some added water but still had to add Worcestershire sauce and quite a bit of seasoning. I could still only manage half a small mug.

Ideas, amounts and advice please
 
Depends on the bones.
I've tried beef stock a number of times and have always thought the time and effort, which is considerable, is not rewarded. The results being generally thin and disappointing.
We have a roast chicken most Sunday's and I make a stock of the bones having peeled off the remaining meat. Everything goes into this, onion, carrot, celery, bay leaves, pepper corns and some garlic. Currently I use the srock for lunch on Tuesday to Friday. Small bowl and add either small amounts of the left over meat or add a few german meatballs, Lidls. It is much more like the thing.
I want to try fish stock but don't have ready access to bones...
 
I use it as stock when cooking in the slow cooker/Instant Pot. Haven’t tried drinking it, but I do enjoy drinking the juices that are left after cooking/eating a joint.
 

Obviously, you could make a soup with it, but otherwise, I tend to view it as I would a (shop bought) stock pot or cube. I tend to utilise the electric pressure cooker to speed the process up a bit.

I have made bone broth and enjoyed it, but it isn't a regular feature in our lives at the moment.
 
I would suggest throwing it away and buying a jar of Bovril.
 
it is lamb bone broth.

So is bone broth really just the stock I'd normally make from a roast, but cooked for much much longer?

I thought bone broth was supposed to have special qualities and/or nutrients and it was to be drunk regularly...?
 
MrsA2 said:
it is lamb bone broth.

So is bone broth really just the stock I'd normally make from a roast, but cooked for much much longer?

I thought bone broth was supposed to have special qualities and/or nutrients and it was to be drunk regularly...?
Click to expand...

It is very good for us, but then, so is a soup, or a sauce made from a good, intense stock.

Personally, lamb broth/stock is the only variant I don't care for personally, but that's merely personal preference. My favourite is chicken, but maybe I'm a wuuuus.
 
I would agree with @DCUKMod about lamb stock being not quite so popular, can be a bit strong.... and I love lamb mutton, esp kidney and liver.
 
MrsA2 said:
I thought bone broth was supposed to have special qualities and/or nutrients and it was to be drunk regularly...?
Click to expand...
I drink it rarely and if I do it’s beef broth. But my first rule of going keto, was if I don’t like it,I won’t eat it.
I spent too many years eating things I was told where healthy and it did me no favours.
 
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MrsA2 said:
So is bone broth really just the stock I'd normally make from a roast
Click to expand...

No. It's supposed to be made from boiling bones. Personally I buy a concentrate in gloopy liquid form, made from grass-fed beef bones. It's expensive but so is boiling bones for 48 hours
 
Jim Lahey said:
No. It's supposed to be made from boiling bones. Personally I buy a concentrate in gloopy liquid form, made from grass-fed beef bones. It's expensive but so is boiling bones for 48 hours
Click to expand...

Or considerable shorter if using a pressure cooker.

When I make it, I tend to use the electric pressure cooker, and switch it on as I go to bed, then it's done by morning.
 
I use chicken bones and simmer them to death. Nothing gets wasted - I get the liquid/jelly for stock, a soup base, or sometimes just a mug full with a dollop of soured cream or coconut oil, and my two dogs get the mushed up bones and any little scraps of meat added to their dinners, and -big treat - lick the pan & utensils clean for me when we're done. Much to their dismay it takes me a while to get enough bones saved in the freezer to make it worth doing.
 
Jim Lahey said:
No. It's supposed to be made from boiling bones. Personally I buy a concentrate in gloopy liquid form, made from grass-fed beef bones. It's expensive but so is boiling bones for 48 hours
Click to expand...
These bones were £1.17 from Morrisons and in the slow cooker for 30 hours...not an expensive experiment. In fact per hour it was very cheap.
My cats like it!
 
You just reminded me of my dog - a big black Labrador.
When I was making stock from bits and bones he would come and sit in front of the cooker and inhale deeply - trying to suck the pot off the stove I think.
Dogs should not be given boiled or roasted bones as they can become brittle - one poor dog died after swallowing a sharp spike of bone. Brought to the RSPCA and opened up, but the bowel had been perforated and it was too late. I used to cook some porridge oats in the stock and my dog loved it.
 
@Resurgam: I'm ultra careful regarding the little chicken bones from my stock - they used to get chucked away until I discovered cooking a bit longer made them really soft. Now I can crumble them with my fingers into a mushy powder, and anything I can't break down completely gets discarded so there's absolutely no sharp bits remaining that could harm my furry boys.
 
Ideas, amounts and advice please[/QUOTE]

It’s a stew time of the year imho. - i make a decent chicken stew by putting a whole chicken ( the best quality I can get) in a slow cooker. After 5/6 hours removing the bones - which local wildlife take - and adding celery tomatoes onion garlic and spicy sausage and lots of mushrooms . Very little prep time - very little washing up lots of warm lovely grub for cold and damp days
 
MrsA2 said:
These bones were £1.17 from Morrisons and in the slow cooker for 30 hours...not an expensive experiment. In fact per hour it was very cheap.
My cats like it!
Click to expand...

I get grass fed beef bones for free at local farmers market . - worth asking if you have one nearby
 
Old thread, but useful.
I came looking for the difference between stock and bone broth.
I am still not convinced that there is much difference, the only factor seems to be that the bones may be boiled for longer.
I'm not convinced that this makes a major difference but happy to be proved wrong.
Oh, you can have vegetable stock, obviously, but anything made from boiled bones is either a stock or a bone broth, or both!
 
Stock is basically bones & veg trimmings & herbs cooked for a few hours as a base for sauces & stews. Broth you use just meaty bones and simmer for at least 8 hours to extract the collagen from the marrow & meat letting it reduce to intensify the flavour. You wouldn’t use this as an ingredient for sauces etc

Never season stock or broth whilst it simmering, it sours the liquor
 
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