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Don't really like many retail bone broth, they taste too bland. You need to add a lot of spices and fats to make it taste better. It's not hard to make it yourself.
I've noticed the new bone broth products have a lot of other vegetable flavors added.
Turkey carcasses have long been saved for bone broth. I'd rather buy some beef ribs and trim the meat off and then use those bones for beef broth than use the cans or cubes.
Turkey carcasses have long been saved for bone broth. I'd rather buy some beef ribs and trim the meat off and then use those bones for beef broth than use the cans or cubes.
I have a huge slow-cooker and have been making broth for ages. Buy a bag of bones and throw in some carrots, onions, celery, peppercorns, garlic. I strain it into 500 ml bottles that I can then freeze for later use in recipes.
Or if I get a roasted chicken, I use the skin and bones to make chicken broth.
Only recently realized you are supposed to roast the beef bones first. I always forget that part. I used to love to scoop out the marrow onto toast, but the bones now don't seem to have any marrow!
As an amateur home chef, I'm finding this trend interesting. Has anyone tried any of the many new products for bone broth?
I'm now seeing frozen bags of beef bones for consumers to make their own broths, and they're now offering many other forms of broth --even sipping broths. They're promoting the collagen aspects of it, as it's supposed to be good for your complexion.
If you've tried it, what is your opinion? Is it a passing trend or will it evolve into even more similar products.
As a fan and maker of homemade soups and sauces, I'm loving it. What are your thoughts on it? How have you used these products and does it enhance your culinary experiences?
Trend? As a current fashion?
I think this trend started about 2,500 years ago.
And yes, broth from meat and marrow bones is very tasty and healthy. Broth is a base of many soups. I am sure you had it many times ago. Chicken or beef soup is based on broth.
I will only do grass fed animal bones - but now I decided not to do more, cuz they are $25 a bag!
I would cook them for 24 hours...add salt at the near end and curry...onions Yum...some broth is SO boring...
a restaurant in Syracuse, NY - doesn't even have soy sauce available...unless customers have turned the tide.
Spices are healthy, too!
Well, if I buy something like chicken-legs, I usually crack the bones in them and throw them into just enough water to cover everything. The broth is probably the best part, it gets dark and meaty from the contents of the cracked bones cooking-out into the water..........makes me hungry just thinking about it!
Well, if I buy something like chicken-legs, I usually crack the bones in them and throw them into just enough water to cover everything. The broth is probably the best part, it gets dark and meaty from the contents of the cracked bones cooking-out into the water..........makes me hungry just thinking about it!
Is that what bone broth is, when you crack the bone? I make chicken soup by tossing a raw chicken leg in water with some salt and pepper, let it boil and once the chicken leg is pretty cooked, take the meat off and put the bone and meat back in the pot. Then I toss in onions, carrots, celery and potatoes. I don't crack the bone, but it's still a tasty broth. I wonder if it would be an even tastier broth if I cracked the bone?
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