Bone Broth

[tony67]

Almost any time we make a whole Turkey or Chicken we make a broth with it.
It would be a waste not to IMO.

 

[_19disnA]

It's either stock or broth, no idea what this fairly new 3rd product is. One is made with bones, the others isn't. Making it at home doesn't make it a different product. Still not clear how this new product is supposedly made (it either uses bones or it doesn't).

 

[TwoMisfits]

It's either stock or broth, no idea what this fairly new 3rd product is. One is made with bones, the others isn't. Making it at home doesn't make it a different product. Still not clear how this new product is supposedly made (it either uses bones or it doesn't).

Bone broth vs stock doesn't have a clear definition, but usually the differences can be that bone broth is simmered for much longer and it always involves roasted bones (whereas stock does not have to)...

 

[NannyBeBe]

I find the carcasses from cooked chickens and turkeys disgusting. I remove as much meat as I can and throw the rest into the garbage.

 

[robinb]

Can I ask, what settings?

I like the Instant Pot but getting the best uses can be elusive, I have a friend who bought one and returned it 3 different times because the only thing we all know how to do is slow cook and everyone already has one of those.

I use this recipe:
https://amindfullmom.com/instant-pot-chicken-stock/

I use a rotisserie chicken where I have picked off the breast and thigh meat. I put all the bones, half the skin and the wings and legs into the Instant Pot. I usually only let it go for 45 minutes, but I might try the 120 bone broth method next time.

I also use my Instant Pot for eggs: https://www.pressurecookrecipes.com/instant-pot-hard-boiled-eggs/ and rice: 1 cup rice, 1 cup water, press "rice" button.

 

[NotUrsula]

Every time I cook anything that has bones. My freezer is full of nice flat bags of frozen stock; I've got chicken, turkey, pork and beef. It's just super-easy to throw the carcass (or loose bones, in the case of pork or beef) into my slow cooker and let it simmer for a few hours; then just pour it out through a fine sieve and bag it for freezing.

One of the things that I suspect is being pushed in the commercial sense is the presence of marrow in beef stock. It does make it a lot richer. However, you generally need larger bones to get enough of it to really matter. (You can buy beef femur bones from good butcher shops; you would want to ask them to cut the bone for you lengthwise; butchers sometimes call it canoe-style.)

PS: Throwing away a carcass without using it for stock is a waste my mother would never have let me get away with, and in this instance she was right to insist. Substituting home-made stock adds so much flavor to recipes that call for water, and home-made is a lot lower in salt than the supermarket stuff. Tossing that carcass in a pot is one of the best things you can do to improve the quality of your meals, and it really costs nothing at all if you already have the bones.

 

[Minnesota!]

I found two soup bones at the back of my freezer yesterday and so, today, I am making my first BEEF bone broth. I have done it a million times with poultry.

Cannot wait to stock my freezer with it for quick dinners.

 

[NYCgrrl]

Cannot wait to stock my freezer with it for quick dinners.

This. Homemade stock is generally superior to store bought.
I’ll use storebought in a pinch but know quite well what is being missed.

 

[Dan Murphy]

Absolutely, homemade chicken bone broth is a game-changer! I started making my own a while back, and not only is it delicious, but it's also incredibly nutritious. There's something satisfying about simmering a pot of bones, veggies, and herbs on the stove for hours.

Welcome to the dis, @Kurisunh. Your soup sounds good.

 

[jo-jo]

I buy chicken thighs at 99 cents a pound at shoprite.. Throw the whole package into the instapot. So for $4-$5, I get a bunch a meat to use for salad, sandwiches, whatever and several qts of broth/stock. Cheaper than just buying 2 qts of swanson broth alone.