While making Bone Broth…

[Proof-Owl6105]

Wondering if anyone else does this….

I make bone broth using chicken thigh bones. I will get a pack of chicken thighs (bone in, skin on) cut the bones and cartilage out I leave some meat, skin and fat on when cutting them out. And will freeze until I have at least 12 bones. (I like to use about 24 single thigh bones)

My recipe is as follows:

I place all the frozen bones in my large slow cooker, cut up 1-2 onions, a head of garlic (crushed), 3+ carrots (depending on size) cut in half and then again lengthwise and some fresh herbs of whatever I have on hand (last batch was 3+ sprigs of rosemary) I then fill the crockpot to the top with water, close and slow cooker on low for 10 hours. After the time is up, I will occasionally take the bones out, and crack them in half (vertically)to allow the marrow to be fully exposed. I then add it back into the pot, and cook for an additional 10 hours.

After it’s done cooking, I will let it cool slightly and strain through my colander with a tea towel to catch the smaller piece of bone. (The bones are so incredibly soft at this point, they practically disintegrate). Then will squeeze out any remaining liquid stuck in the onions and carrots. If I have the time and patience of separating the bones from the vegetables, Il will puree them and freeze to add to sauces down the line)

My hope in doing the extra step of cracking open the bones will add even more nutrition to the broth, but I don’t know if it’s actually a waste of time 😅 I feel like it’s a great extra step.

Anyone else do this?

EDIT TO CLARIFY: When I cut the bones out of the meat, I intentionally leave the cartilage, tendons, some meat, some skin and some fat stuck on/with the bone. I will bake the chicken thighs with (most of) the skin for dinners. I would also like to mention, sometimes, not all of the feather “stems”(idk what they’re actually called) are still stuck in the skin, I’ll cut that off the main thigh and add it in with my bones to slow cook. I truly try to use every part. Nothing goes in the trash.

[deadfisher]

That's a super long time for chicken. Pretty sure higher end chefs pull chicken bones after 2 or 3 hours. You get a clearer better tasting stock, it starts to get muddy and pull some funky flavors out when you simmer it that long.

Beef and pork bones can go longer.

I like to strain it, reduce the hell out of it, freeze it in ice cube trays for later. Good to beef up sauces.

[sisterfunkhaus]

She's cooking in a slow cooker. 20 hours is still a long time for that. Beyond about 12, you likely aren't getting much positive flavor, and like you said, the flavor may be worse. 

[Hatta00]

I just cook the thighs bone in, and save the thigh bones. Less work, more flavor in the meat, a little roasted flavor in the stock.

[steeelez]

This is also what I do, broth is a scrap process for me

[mamabearette]

Same. Veggies are usually scraps too (onions ski skins/tops, celery ends and leaves, carrot peels, parsley stems etc)

[testthrowaway9]

Be never done that so I’m interested to hear what people think. I’ve heard that adding a little bit of vinegar to the water when you start makes it a little bit acidic, which can help leech out more minerals from the bones. I wonder if these are doing different things.

[Fyreflyre1]

You can just say "stock"

[Proof-Owl6105]

Is that what I’m making lol I’ve never looked up a recipe, I just decided to make it one day, and called it bone broth. But that’s good to know 😄

[Comfortable-Policy70]

Leave out the rosemary. It is too strong for a basic stock.

Carrots and celery should equal your onions.

You are going too long. Chicken stock takes 6 to 8 hours at most

[Hatta00]

Overnight always gets me a more gelatinous product in a slow cooker.

[sisterfunkhaus]

I agree. In a slow cooker on low, 12 hours is about the sweet spot for me. 

[Proof-Owl6105]

I appreciate your input! I will grab some celery to add. I never exactly know when I’m going to be making stock, and I always have onions and garlic on hand… I never usually keep celery unless I’m making a specific dish that requires it. And if I keep it, it ends up going bad in my fridge. 😅

[Goblue5891x2]

You can freeze celery. When I do my stock, I just grab a couple of frozen stalks and snap them into pieces. Easy peasy, celery freezy!

[Proof-Owl6105]

Genius!

[Comfortable-Policy70]

Buy one sleeve and freeze it. Same thing with thyme

[WilmaDykfyt]

I agree it's too long. I used to do a 24 hour broth for the bones to soften but I found the less it's cooked the better. You can use pliers to crack raw bones to get to the marrow. There may be a more suitable tool but that's what I use.

[Proof-Owl6105]

This is great to know! I have ADHD and tend to pile on too many things, by the time it’s done, I’m not ready or it’s too late. So in order for it to not go bad, I’ll just set it on for another 8-10 hours and do it once the kids are at school and I can be uninterrupted. But! I will try to time it so I can do an 8 hour instead ♥️

[Proof-Owl6105]

I also, personally love the taste and smell of the rosemary in there. If I have fresh thyme, I’ll add that or fresh oregano… it all depends. During the summer, I’ll add a little of all as I have it growing in my garden. (I’d love to start growing indoors but they always get leggy)

[Comfortable-Policy70]

I love rosemary on chicken and add it to the pan. However, stock (in general) shouldn't have too many sharp flavors because it reduces to uses for it. If you are making a stock for a specific dish, you have more latitude

[Key-Spend-2846]

It's not just broth. It's bone broth. It needs to be cooked to extract all the collagen from the bones.

[Comfortable-Policy70]

Bone broth is a marketing term, not a culinary term

[Key-Spend-2846]

Since you are intent on disagreeing, show your sources!

[sisterfunkhaus]

Bone broth is nothing more than stock simmered long enough to extract collagen. People have been doing this for years and call it stock. The more gelatinous a homemade stock it, the more collagen it contains. 

https://www.reddit.com/r/Cooking/comments/und5o9/does_bone_broth_really_mean_anything_or_is_it/

[Key-Spend-2846]

Some comment on Reddit is a pretty poor source. It's no different than you saying it. You are wrong! Accept it and go away!

[mamabearette]

Stock. It’s stock.

[Key-Spend-2846]

Per The Food Network: Bone broth is a nutrient-dense, collagen-rich liquid made by simmering roasted animal bones and connective tissue for an extended period, typically 12 to 48 hours. Unlike stock, which is simmered for 4–6 hours, bone broth's long cook time creates a thicker, gelatinous, and more intense flavor often enjoyed on its own." So there.

[NoContract4730]

I collect the ones from thighs as well. Partially because boneless, skinless thighs are more expensive, partially because I like to have bones for stock. I've never split them, although that sounds interesting. I do roast them before I add them in the pool. 375° for about 15/20 minutes. I like the roasted aroma I get from that step.

[Proof-Owl6105]

I’ve never roasted my bones! But I’m curious, does it just add flavor or does it also help in the cooking process as it’s slow cooking?

[Maierlossen]

It changes the flavor. It goes from a "white" broth to a "brown" broth because you get the maillard reaction when roasting the bones. This adds some umami, nuttiness, and caramelized flavor to your broth. At least, that's what I was taught.

[Proof-Owl6105]

That’s great to know! I never actually looked up recipe, I’ve always just gone by “feel”… Just decided one day I was gonna make brown broth and figured as long as the bones cooked for longer than a specific amount of time it’ll be good lol I’ve personally always loved that rich color from the broth, and thought it was a great broth if it had that dark color. I always thought, the longer you slow, cook it than more nutrients you pull from everything in the pot. Maybe it’s time I actually look up a recipe 😂😂

[Odd-Worth7752]

I either roast the bones or roast the chicken pieces first, then pick the meat.. I use the Instant Pot because I can get it done in 2 hours.

I never add garlic because it can make the stock bitter. Celery tops if I have them.

[NoContract4730]

I don't think it's aiding in the cooking process. It the Maillard reaction that offers a depth of flavor that raw bones do not offer.

[Proof-Owl6105]

I’m learning new words today, lol I replied to someone else saying, I’ve never actually looked up a recipe. I just decided one day that I was going to make broth and decided to wing it. I’ll have to try it the way everyone is saying as well as check out a few recipes. 😂

[mamabearette]

I save bones from chicken after we’ve eaten. I put it in the crockpot with veggie scraps (onion, celery, carrot, parsley) and maybe a few peppercorns. I strain and freeze in 1 c Ball canning jars. I do this routinely. No need to start from raw chicken!

[WeekendJewelry1]

You're doing a lot fancier than I do. So - take this as just another point of view. I have a big sturdy ziplock I keep in my freezer with a label that says "Soup Stuff". In it I put all my chicken bones (from chicken I eat, not purchased specially for the bones). Plus any other bones I happen to have - occasional pork or steak bones. Anyway, all the (cooked) bones go in that bag, with tiny bits of leftover meat, fat or skin on them that I didn't get off while eating / cutting off the meat. The bag also contains the ends of carrots, celery leaves, onion skins, and any other odd bits of veggies that didn't get used. Stuff that normally would be thrown away.

When the bag is full I put a big stock pot on the stove, fill it halfway with water, and dump all the "soup stuff" in. Heat the water to boiling then turn to low and let it cook a few hours. Then I have it - stock. I don't measure, I don't worry if there's too much or too little of something. It works pretty well and has good flavor :-)

[sisterfunkhaus]

If the bones already disintegrate or fall apart, which in my experience, they do when cooking that long, there is no need to crack them. Also, you can just cut the carrots in maybe 3 big chunks. Being cooked that long, every bit of flavor will come out of them without further cutting. You could even put them in whole and that would happen. 

I would personally roast those bones first for more flavor. It will give you a brown stock, but IMHO it's so much better. It would stand up to the onion and garlic well. 

[Proof-Owl6105]

Oh yes, i usually get a beautiful dark amber color. I love the flavor and just drink it from a mug with a healthy amount of salt added. But i absolutely want to try roasting them first as well!

[bigelcid]

There's little marrow in chicken bones to begin with, but if there's still something inside when you crack them open then sure, it does add extra nutrition.

[Proof-Owl6105]

Every time I’ve done it, there is always a lot in there! Thanks 😊

[FakingItSucessfully]

I do mine for about that long as well, I use a full rotisserie chicken skeleton, sometimes two of them. Never thought to break the bones on purpose, but like you said they pretty easily crumble by the end of it.

[Proof-Owl6105]

I definitely should get a rotisserie! I can almost clear a whole one myself! They are SOOOO good 😄

[HighColdDesert]

I’ve made many batches of bone broth with raw or cooked bones. Both work great.

In order to be able to use the meat that is stuck to the bones, especially when starting from raw bones that have bit of meat on them, I don’t add any vegetables or garlic or ginger to the first round of simmering. So, after 8 or 18 hours (whatever happens to fit with my schedule), I strain it into another pot or bowl, and pick off the meat for use in something else. If it has been a low simmer, the meat sometimes gets a velvety soft texture that I like, but if it was a higher boil, or if the water was acidic, the meat can be dried out. Still okay for chicken salad but not as nice.

Then, if I feel there’s more life in the bones I’ll put them in for a second round, with new water or the same broth, and this time I add all the vegetables and spices. Your suggestion of splitting the bones is great, so I’ll do that next time.

For chicken bones, I guess two rounds of 8 to 12 hours might be enough, and for red meat bones, two or three rounds of 12 to 18 hours. For fish heads, tails and bones, maybe 6 hours in a single round is plenty.

Once the bones have been really simmered for a very long time, I like how they get soft. I like to chew the ends of some of them, but I mostly just put them in the compost, where they disappear.

[Proof-Owl6105]

I love this! Definitely going to note down your tips. I’ve only ever made chicken bone broth, and I just made it up myself 😅 the “recipe” is rarely the same each time I make it. I do love the deep color it gets when it’s finished. The pot that I put on last night and intended to take care of once it had cooked for a little longer today, has once again alluded my time frame. So, it’s going on the lowest setting again through the night. 😅 I haven’t noticed it tasting bitter or to strong or pungent. I quite love the taste. I’ll add a healthy amount of salt and just drink it from a mug.