Making Broth: Roll & RepeatPosted: January 25, 2013
Broth is one of the most easily digested nourishing foods one can make. There is nothing better for an ailment than a warm bowl of chicken soup. Broths are a staple for creating soups, stews, gravies and more as well as a major component for the GAPS diet. In fact, all who sign up for my newsletter receive a free PDF: One Simple Change for Overall Health – Bone Broth which includes 10 reasons to make your own broth as well as basic recipes and more.
This past Saturday we had the first class of our Healing Food Series on Soups and Stews. To prepare for this I made beef broth and subsequently beef stew. I don’t make beef stock as often as chicken stock as I don’t have the bones on hand as readily. I purchase my beef bones, unlike the chicken bones which are simply the leftover carcass from cooking a whole bird. Because of this fact, I do treasure my beef stock and lament that I don’t often have a supply in my freezer like I do with chicken stock.
This created a beautifully colored gelatinous stock from which I yielded not only broth to serve plain and use to create a stew, but also tallow (beef fat) to use for sautéing vegetables and browning the stew meat.
In our class discussion, I was reminded of this blog where they made continuous broth for 12 days and it was still making gel. I decided to give this a try with my beef bones. Here are my results.
I couldn’t make the 2nd round right away after the first batch so I did put the bone into the refrigerator for a few days until I had my crock pot available. I would simply add the bones into the pot, add sea salt cover with water and set my crock pot for 20 hours on high.
I think I added some more vinegar with the 3rd batch. I did not remove the bits of meat still with the bones as it looked fine and perhaps would add to the color.
I did not chill this batch before starting the next one so I didn’t know the gel had ended. I was able to break up the bones in my bare hands. It was suggested that I can grind the bones up for the garden.
By making multiple batches of broth with my bones I was able to increase the amount of stock created from my bones at least 3 times. I will definitely be making multiple rounds of broth with my bones in the future. I can still use the non-gelling broth for lentil, bean or split pea soups. I did drink some of the broth from the 5th batch simply because I had used a smaller jar therefore had extra. It didn’t taste as rich, a little washed out, but will work for flavoring other items.
I would love to hear your results in the comments below. I don’t know how well this will work with chicken bones as after one batch I can crush those bones with my hands, but I will give it a go the next time.