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Made bone broth - now what?
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<blockquote data-quote="hankjam" data-source="post: 2334400" data-attributes="member: 104954"><p>Depends on the bones.</p><p>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.</p><p>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.</p><p>I want to try fish stock but don't have ready access to bones...</p></blockquote><p></p>
[QUOTE="hankjam, post: 2334400, member: 104954"] 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... [/QUOTE]
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Made bone broth - now what?
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