Does Anyone Make Their Own Bone Broth?

I have done it with beef and chicken with good results, although time consuming.

I've not done it this past year since I am now alone but I did like having it in the freezer for a good chicken stock, Demi-glaze, etc.

I can't address health benefits over boullion cubes. I did not do it for specific health benefits... it was because I loved being in the kitchen and having a base stock in my freezer.

It made it easy for some of my homemade recipes.

Hope that helps.

Here's what I have learned about broths and stocks.

A broth was typically a light preparation from meats or vegetables or both, intended as a soup, or a first course. Traditionally, in culinary terms, a broth didn't include bones, but now the word is more inclusive. A broth can also be made from ingredients like Parmigiano-Reggiano cheese - it's a delicious light first course or soup course.

A stock, on the other hand, is a foundation for use in cooking (gravies, soups, etc). Traditionally, stocks were not intended to be consumed like a soup, but were intended to form the base for a savory dish. Stocks contain bones.

Stocks are usually made by throwing the chicken carcass or the leftover beef rib bones (or lamb or veal or any meat) into a pot of water, and simmering it for a few hours, then straining it through cheesecloth to remove all the pieces. Vegetables may be added, and often are, as are herbs, in moderation. Bone broth is sort of a crossover, because it can be sipped like soup, or used as the base in lots of recipes.

A bone broth is a little more time consuming than a simple stock or broth, although not difficult. Bone broths provide us with gelatin (great for hair, skin and nails) and important minerals. Plus they're economical. Beef soup bones, leftover chicken bones, beef knuckles and marrow, chicken backs and necks, are often affordable, and homemade broths and stocks can save you a lot of money.

Bones, from poultry or beef or lamb, are placed on a large baking sheet with sides (just so liquids don't spill out of the sides) or even a large roasting pan. It's ok, and even preferred, if some of the meat remains attached to the bones. Chicken wings can be included, and the less useful parts like backs and necks (not livers or hearts or kidneys). For a beef bone broth, any meaty bones can be used. Beef marrow, the "knuckles", or beef soup bones are good.

Then, the bones are roasted until they turn a beautiful, deep, reddish-brown color (like mahogany) at about 425 degrees for about an hour. Then they're turned into a large pot of water and simmered for a long time (they need to simmer for hours, but they don't need any attention). Make sure to use a large pot, and don't add too many extras. Just some black pepper, or a small onion, maybe a carrot, and some fresh thyme. You're not making a vegetable soup, but a flavorful broth from bones.

I chill mine when it's simmered for several hours, or most of the day, by placing the pot in a sink filled with ice. When it's cooled, I fill heavy duty quart size freezer bags and lay them on a pan, flat, in the fridge. (Don't place hot broth in the fridge). Then when they're cold, I place the pan in the freezer and freeze them flat, so they can be stored upright, like books on a shelf. Just don't overfill the bags, so they will lay flat.

Here's an informative article that explains pretty much everything, including the health benefits, and a step-by-step on how to make a broth.:

http://nourishedkitchen.com/bone-broth/

It's all more or less the same ingredients going into broth, stock, and bone broth - just the cooking times vary.
Broth cooks anywhere from 45 min to 2 hrs.
Stock cooks from 4 to 6 hrs.
Bone broth can go as long as 24 hrs and up.

Bone broth benefits are you get more minerals out of the bones - the long cooking time (and possible pre-roasting) helps the bones break down more than shorter cooking times allow.

http://www.epicurious.com/ingredients/difference-stock-br...

As far as stock goes - you're not limited to bones and veggies.
I save up/freeze shrimp shells and when I get a large amount I'll boil them up for a day and strain it, and rinse the shells off to extract every bit of flavor.
(What's left of the shells isn't much but my garden loves it if I bury it deep in a bed and dig it in to the ground.)
It makes a great shrimp/seafood stock that's great in soups and gumbos and it has a high glucosamne content.

http://articles.chicagotribune.com/2012-09-26/features/sc...

I think people are using the term incorrectly thinking they are making broth by boiling bones. They are actually making stock. You can google health benefits of stock and get your answer.

My son in law actually just made soup over the weekend with the chicken bones left over from last Friday. Delish.

Bone broth is not the same as broth made for soup. Elena described it very well. I learned about bone broth from the internet. I found a site that sells bone broth as well as the bones to make your own. A bone broth uses a lot of bones.

Their recipe says to get enough bones ask the butcher to save a couple of pounds for you. These bones have not been cooked. They're fresh from the butchered animal. You start by cooking them in the oven for a specified length of time then simmer them in water. At some point you add herbs for flavor. I think the recipe also calls for veggies. I also thought making bone broth was too time consuming.

You can buy bone broth on the web. Costco recently had a demo booth selling bone broth. I hope they will stock it. It cost less than what you buy on the Internet. I haven't tried the bone broth yet.

Yes, bone broth has recently become popular. However it's been made for years and years. I think it's nutritious based on the ingredients. I suggest you get answers from a scientific site.

I found many sites about bone broth. I also discovered that Portland has a bone bar inside.a store focused on health.

Anything homemade is going to be healthier and contain less sodium and preservatives than the store bought version. It is also an economical way to use up what you have on hand. I have been hearing a lot of people talking about bone broth lately because of the paleo diet. They make it sound like it is a new thing, when in fact it is what our mothers and grandmothers always did. I make it and store it in the freezer to use for cooking and homemade soup base.

I do it all the time. I'd been making my own broth and stock for years. The #1 benefit is being delicious. :-)

I have frozen portions made from the bones of chicken, turkey, pork and beef. Separately in my case, but some people do combos. You can use bones from already cooked meats that you ate, or you can use raw bones bought for the purpose.

Making bone broth is the same basic process of making a broth or stock, but the cook time is long enough for the minerals and gelatin to release from the bones, marrow, connective tissue, etc. When it cools, it often is jiggly like jello. As a homemade food, it has more nutrients than commercially processed versions. The salt content is self-controlled, as are the flavors you choose to add.

I bought an Instant Pot electric pressure cooker this year. It is a huge time saver. Instead of having a stockpot going for hours, I can make bone broth in 1 to 2 hours depending on batch size and materials without needing to be present or minding the stove.

for my family, i make my own broth and stock, the stuff you can purchase has onion in it and dh is allergic to onion so in order to use broth or stock i have to make my own.
we also try to use organic when possible so when i make mine i know whats in it and i know its organic.

I thought that what I've been making and using for years was bone broth but in researching it last year I learned that what I make is technically called "meat stock." Sometimes I'll start with and entire chicken, meat and all, but normally I make a roast chicken and save the carcass, which still has some meat on it, along with the skin and such, and throw that in a pot with veggies, herbs and water to cook down for 4-6 hours. I strain the whole thing, pick out any decent chunks of meat and set them aside and toss the rest of the solids. Refrigerate the liquid, which separates into a gelatinous stock with fat on top. When I'm ready to put it in the freezer or make soup, I skim off off the fat and have a nice, rich, tasty stock. It's so good that sometimes I just warm up a cup and drink it straight.

After learning that I wasn't making bone broth, I deliberately made a true bone broth and frankly, it was kind of nasty. I saved up some bones from cooked whole chickens and chicken parts and simmered them for 24 hours. The resulting broth has a much "darker" taste than my stock does. I didn't really care for it at all. I know there are supposed to be a lot of health benefits to it and if I ever try a full-on GAPS diet I would use it but for everyday use, I'll stick with stock.

i did it in years past. delicious, versatile and i'm sure very healthy.
a lot of work, though. i'm just too lazy to do it any more.
khairete
S.

You can also buy bone broth from a few places where I live. i'm not sure if it's a Korean thing or not but growing up my aunt and my mom and grandma in Korea would make bone broth and honestly I think it's a little bit of a fad now in the United States because people are claiming oh that makes you glow in your hair is going to be shinier etc. I mean it's not bad for you but it's also not going to magically you know make your nails and your hair and everything like that much better so it's definitely up to you if you want to try it it is time consuming. But Elena's answer had lots of good info regarding stock & broths.
"Scientists agree that bone broth's so-called ability to heal and restore collagen is probably overblown."

I always make my own broth after roasting a chicken (using the chicken carcass and veggies) and save it in 2 cup bags in the freezer for making soups and things. I usually boil/simmer my broth for about 3-4 hours. I have accidentally made bone broth (where you simmer it much longer than regular broth) and I do not like the way it tastes at all.

I make chicken and beef stock that I use for soups and in recipes, although I think this is not the same thing as bone broth. I started making my own when I needed a low sodium diet. Then I realized how easy it is to make and never went back to buying it.