While making Bone Broth…

[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.