Re: Bone Broth 101
 

Recipe?

Re: Bone Broth 101
 

Umm, ok.

I had 1litre of stock frozen, I added an extra litre of water, boiled 2kg of diced potatoes in it.
Thinly slice 3 leeks and finely dice about 2 cups of bacon. Fry the bacon until nicely browned, set aside in about a tablespoon of the bacon drippings, saute the leeks (may need to do it in batches) until soft.
Keep the stock mixture aside, mash the potatoes with some of the stock, 300ml of cream, 300ml of sour cream. Add in the leeks and bacon (keep some bacon for garnish) and add enough stock until the desired consistency (I added it all back in and the soup was a bit thinner than I would like.

This made about 10 generous portions. I have frozen some, will let you know how that works out.

That soup sounds really good.

I'm sitting in my bed drinking a mug of broth now.
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Re: Bone Broth 101
 

That sounds heavenly. So bummed we are a dairy free house. :(

Re: Bone Broth 101
 

I don't think it would be much different without the cream, the actual recipe that I adapted only asked for milk, I used cream and sour cream to use up what was in my fridge.

Re: Bone Broth 101
 

Subbing to come back and read! We should have a 1/2 a cow (and hopefully some good bones) in a few weeks!

Re: Bone Broth 101
 

I need help. I have the bones in my crock pot, I tried some after 24 hours - kind of ... really gross. I'm guessing there is a lot of fat in it - its super yellow looking. I didn't keep a lot of skin in it after I roasted the chicken (just what didn't come off super easy). But there was still a fair amount of chicken on the carcass. Should I put it in the fridge and skim off the fat? I didn't read all 11 pages, but what can I do with the bones? they are already crumbling.

Re: Bone Broth 101
 

Bone broth is always pretty gross. :shifty :giggle
Yes, it just has a ton of fat in it. Stick it in the fridge, pull the fat off and use it for frying things in. You can keep the broth going even if the bones are already crumbling - keep it going until the broth fades in colour. With my beef broth, often it's quite yellow at the beginning, then it gets a rich brown colour, then fades to pale brown after 6 days or so. Chicken is going to be different, though. Probably won't be able to do a 2-week broth from chicken bones. :giggle

When you decide you're done with broth, smash those bones up (probably even a cheap blender would do the trick if you added a bit of broth) and make some fudgesicles!!!

2 avocadoes
1 banana
2 c broth
1/2c cocoa
1/2c honey
1/4c bones

Blenderize and freeze in ice cube trays or popsicle moulds :D

Thank you stiina!

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