Making my own bone broth

[Stoozie]

Hi all.

The children are having Chinese duck and pancakes for tea, so I thought I'd use the opportunity to make a bone broth using the duck carcass. I understand it's quite popular with low-carbers due to the minerals it contains.

Initial consultations with Dr Google inform me I will need to add some form of acid (vinegar/lemon) to assist the Calcium leaching out of the bones.

I will use white vinegar as I have no lemons in the house. I'm thinking of using the slow cooker to save energy (electricity rather than mine).

I will report back on my results

[Subtle_badger]

Excellent.

I went into a local butcher's as they were closing to enquire about the price of bones, ended up walking home via TK Maxx because I needed a larger stock pot for the 4kg of bones he insisted I take ("The won't all fit in my bag" "Here, I will give you a bag") so I have litres of the stuff in my fridge.

Having a cup or so a day, at the moment. Tasty treat!

[Cooper27]

I use my slow cooker to make broth. I save some veg peelings in the freezer (onion skins, carrot peelings, the stalk from broccoli, celery leaves) and dig them out when I'm ready to make stock, pop it all in with some apple cider vinegar, and leave it in the slow cooker overnight.

I also reduce the broth down on the hob top, pour it into ice cube trays and freeze them to make my own stock cubes. You can just pop a couple in with some hot water to drink if you prefer.

[Hidden]

Is bone broth different from stock?

[Stoozie in reply to Hidden]

If you cook it down from bones yourself, no. But quite different from stock from a cube. I think the cube kind lack collagen etc.

[Hidden in reply to Stoozie]

I meant the ‘chicken-bones- in-the-pan-with-onions-carrots-leave-in-the-bottom-of-the-Aga-help-i’ve-forgotten-it-has-it-boiled-dry-phew’ kind of stock...

[Stoozie in reply to Hidden]

Great. Drink that and you won't go far wrong

[Subtle_badger in reply to Hidden]

Yup. Just hipster-speak for stock.

Though I cooked mine for 2 days or so, which I wouldn't have done when making stock.

Didn't use any acid. I wonder if that really makes a practical difference. 😕

[Subtle_badger]

How did you get on?

[Subtle_badger]

I've got a pot of lamb bones with fresh turmeric simmering away.

Poor little 🐑. But it was dead when I found it, officer.

[Stoozie in reply to Subtle_badger]

This is interesting. Will you skim the lamb fat off? I know we love fat on LCHF but there is something particularly tricky for me about lamb fat, it seems to coat the roof of my mouth strangely. Do you get that?

[Subtle_badger in reply to Stoozie]

I will skim the fat off. Once you chill it, it separates, so it's kinda unavoidable.

The question is what will I do with it. Sadly probably food waste, as I still have a lot of beef tallow left healthunlocked.com/lchf-die...

I know what you mean about the mouth feel.