Bone Broth thread!

[riffwraith]

I roast the bones in the oven (425) for almost an hour first, to get them nice and brown. There is a fair amount of fat in the baking dish left over - what do the rest of you do? Do you discard it, or add it to the water?

[clevergirl67]

Leave it, take the bones and boil them, then skim the stuff that floats to the top.

[Jkgourmet]

Use it. Make Yorkshire pudding.

[mainebrokerman]

Amazing how many marrow bones we sell … I slice the little round marrow bones and also
Split them on the saw for canoe cut …

Also sell shank soup bones with some meat on them

[Threestep2]

Take the whole caboodle, add some onions, vegetable,a dash of salt and make broth.

[Jkgourmet]

Originally Posted by mainebrokerman

Amazing how many marrow bones we sell … I slice the little round marrow bones and also
Split them on the saw for canoe cut …

Also sell shank soup bones with some meat on them

I'm curious: have the sales increased since bone broth became the health tonic of the decade?

(Yes, I make bone broth. I dilute it and use as stock as needed. Takes up less room in the freezer.)

[tickyul]

I simply cook meat with bones attached in water.......after a while the bones make the broth really
bonebrothy, adding a lot of flavor, I just drink it, YUM.

For bones that have marrow contained inside, like chicken-bones, I simply crack them open with a pair of pliers before throwing them into a pot with water to cook.

[mainebrokerman]

Originally Posted by Jkgourmet

I'm curious: have the sales increased since bone broth became the health tonic of the decade?

(Yes, I make bone broth. I dilute it and use as stock as needed. Takes up less room in the freezer.)

Yes! We sell 3 times the marrow bones we did
30 years ago and 30 years ago we almost gave them away today they are
2.99-3.99lb. Sliced

[Jkgourmet]

Originally Posted by mainebrokerman

Yes! We sell 3 times the marrow bones we did
30 years ago and 30 years ago we almost gave them away today they are
2.99-3.99lb. Sliced

Thank you, mainebrokerman. You always bring such interesting (and educated) information.

[mainebrokerman]

Originally Posted by Jkgourmet

Thank you, mainebrokerman. You always bring such interesting (and educated) information.

You are right about the broth… I believe sales are at an all-time high.


30 years ago the wholesaler I work for bought a grocery store… So I had freedom to set it up.
And back then leg quarters were really cheap… So I made legs thighs and drumsticks From the leg quarter
And as you know the difference between a leg quarter and a whole chicken leg is a piece of backbone… I use these pieces of backbone to simmer in the deli to make broth… And sold in 1 pound clear deli containers for $.49 a pound , significantly less than the college inn and private label broth on the grocery shelves.
It’s all very well… And I got to asking customers what they did with it… Many said they cooked with it as a base… Then he said they use it with dry stuffing mix , and make gravy’s… Some Said they do drink it by itself… But the surprise answer which many used it for… Was mixing with dry dog food for the picky, dog eaters