I made by first bone broth yesterday, and it's not exactly "delicious" as most people claim. Is it an acquired taste, or can I make it better? What do you add to yours to make the flavour a bit less dull and fatty? Here is what I used in mine: Chicken bones, a few carrots and celery stalks, a little bit of salt and pepper, covered with water and 2tbs apple cider vinegar. Simmered for 12 hours. At this point it's edible (I'd like to start drinking it a few times a day) but definitely not something I will enjoy. Any suggestions welcome!!!
Yeh I know what you mean about it being a bit bland, I just made a new batch and for a 2Ltr batch I used 4 stock cubes, and about 2-3 tablespoons of Vegeta. It's Australian but I'm sure you can find something similar no matter where you are from. For me, this stuff is the key to a good broth or soup. It's not entirely paloe, but whatever. Then I add in lots of pepper as I like it to have a good kick.
Also another tip, if you do decide you like bone broth, I'd recommend you get a pressure cooker, it means you can cook the broth up in about 50mins, as opposed to cooking for 24+ hours to get all the nutrition out of the bones (especially meaty or fatty bones like lamb, or ox-tail etc).
If you're interested my recipe is as follows:
About 1kg of bones 1-2 whole onions chopped 1 whole head of garlic peeled 1-2 carrots chopped and peeled 2 large leeks chopped 2-3 red chillies diced 2-3 celerys chopped 4 spring onions (green shallots) diced 4-5 stock cubes (chicken and beef) 3-4 tbsp vegeta (add more or less to taste)* salt and pepper* Marjoram* 8cups/2ltrs of water (covering the ingredients in the pot)
*you can add more salt, pepper, spices, vegeta after the pressure cooking is done, just reboil the broth and add in however much you want, I find it takes about 5-10mins of boiling for the flavours of the spices to mix in well, so just keep tasting it til you get it right.
Pressure cook it all for 50mins.
Remove all ingredients and do with them what you want.
Strain the broth and enjoy.
First off, don't bother with chicken bones for bone broth. Not even sure it's possible to make gelatin out of the chicken bones unless you had about 3 chickens worth of bones. Probably more.
After extensive testing, I found that chicken bones are the worst for making any type of broth or gelatin. They don't gel up and generally there's less nutrition in them.
My best advice would be to go to your butcher, ask for NECK bones or FEET (actual pigs feet or beef feet bones.) Most butchers throw this stuff away and you will be able to get it for pennies on the dollar or even for free. Every few weeks, I go to my butcher and ask him for bones and he gives me a huge bag of them. I have an entire shelf in my freezer devoted to bones. I have lamb neck bones, lamb knee bones, pigs feet, and beef neck bones.) Every time I use these to make my broth, my bone broth gels up and I make quality gelatin. Ideally, you want bones with a bit of meat on them and bones with visible cartilage and marrow.
If you want to make a good bone broth or gelatin, this is a recipe I made that works for my taste buds:
Place the bones in a pie tin or cooking tray and place it in the oven and roast at 200 degrees for 30 minutes.
Get enough bones to fill the entire bottom of a crockpot with. You should not be able to see the bottom of the pot.
Smash some of the softer bones with a hammer. Alternatively, you can ask your butcher to cut them open for you so the marrow is exposed.
Place all of the bones in the crockpot.
Fill up the crockpot almost entirely with water. Leave about an inch from the top so it doesn't boil over.
Add 1 tablespoon ACV or balsamic vinegar for every 2 cups of water. Add generous amounts of Himalayan crystal salt or celtic sea salt. Add a few tablespoons of garlic powder or one clove of garlic. Add fresh or dried anise. Add a "twig" of rosemary. Dried rosemary works too. Add a generous amount of black peppercorns. If you want an antioxidant boost, add a small amount of turmeric. The turmeric and pepper work in a synergistic manner.
Bring to a slow boil and keep it like that for a few minutes. After a few minutes, you should see an off-white foam rising to the top. Get a ladle and skim the scum out quickly.
Reduce heat as much as possible and keep it simmering gently for at least 4 hours. Do NOT keep the broth boiling. You can even do it overnight. I have a gas stove and my house never blew up when making bone broth for extended periods of time.
I like to add thyme, onions, celery, garlic, parsley, peppercorns OR ginger, onions, garlic, carrots, celery. I strain all my vegetables afterwards. Don't forget to add a little vinegar maybe about 1/4 c depending how much you are making, the vinegar helps extract minerals. Make sure in the beginning to scrape off scum that floats to top when it is boiling , reduce to a low simmer for at least 12 hours, but usually I do 48 hours in a slow cooker, or stove on lowest heat where there is a soft simmer. You can go up to about 72 hours and add vegetables towards the last few hours. Parsley is best added like in the last 10-20 minutes. I add salt when I drink it, because sometimes I use the broth for other things.
Oh and see if you can get knuckle and feet to ad to your bones, because they add the most gelatin.
I don't know what kind of stock cubes Rob uses but I looking at Vegeta ingredients we have:
Ingredients salt, dehydrated vegetables (carrot, parsnip, onion, celery, parsley leaves), monosodium glutamate, sugar, corn starch, black pepper, nutmeg, garlic, disodium inosinate, riboflavin (colour).
So Vegeta Has Monosodium Glutamate (MSG) and disodium inosinate (works with MSG)
Please be careful with "No MSG added" meaning it probably has MSG, and then you can have MSG hidden by different names check this link out Hidden sources of MSG
Roast your bones and vegetables to a dark brown (not black) before making them into broth. Also 5-6 hours are fine if your cook it on the stove top - I have never understood why people here cook their broth for so long.
A good addition is a burnt onion: cut onion in half (in their skin) and put them cut side down on a piece of foil. Place foil on a burner and wait until the the onion is well blackened on the cut side. Put into your stock pot, skin and all, sans foil.
Make sure you add enough salt. Salt is such a big deal with flavors. I don't mean that you have to turn it into a brine. Just add salt, I prefer sea salt, to your cup of broth and see if it improves a lot.
Really? Home-made chicken soup is amazingly delicious! Add in extra carrots, turnip, parsnip and onion and you're good to go.
When I saw the subject line, I thought you'd be asking about beef broth. I've found that more, um, challenging. But I'm getting used to it ... like liver, which I now actually enjoy! (Sort of.)
I always add carrots, celery, garlic, any parsley or herby stems I have in the freezer, sometimes the woody bits from asparagus, an inch of ginger, bay leaf, peppercorns, a few shakes of crushed red pepper, and about 1/4 cup of apple cider vinegar. After it's done simmering, I strain and add salt to taste. Yum! I have a batch going in the crock pot right now :)
I thought the same thing until I discovered simmering each portion with ginger for about 20 min, adding some salt, dried chilis, and lime juice. Put it in a thermos and you'll be looking forward to it!! I don't put any carrots/celery etc while I'm making the broth- just a whole chicken carcass in the crock pot for about 24 hours. I don't really see gelatin but it tastes thick and smooth so I think there's plenty of colligin in there. Do you have access to a cold body of water? Go for a plunge and then drink your ginger bone broth----so warming and pleasant!
I love to add ingredients reminiscent of Vietnamese pho--I lightly carmalize onion and ginger before adding them to the pot along with star anise (2), 4 cloves, and 2 tbsp coriander pods. These are somewhat exotic spices but they produce such a tasty broth. I like lemon juice as my acid and I add salt. My mouth is watering just thinking of it!
Do you like the taste of broccoli soup? Then I've got the bone broth recipe for you!
Simmer your bones for a long time. I use an organic chicken part AND a meaty organic beef or bison bone. Put it in the crock pot the night before with some apple cider vinegar and a garlic/herb blend. Skim off the top.
Puree a 2" piece of ginger in blender/vita mix with a bit of water or broth Add the ginger to bone broth in the last hour of simmering.
Remove the bones and strip off any meat and gelatin.
Steam an oriental blend of cruciferous vegetables (add more carrots or an apple to sweeten) Wilt down a few cups of chopped kale in some coconut oil & ghee
Blend the kale and vegetables in your blender/vitamix with the bone broth (you may have to do this in batches) Add a bit of pastured butter/ghee, salt, pepper, garlic - season to taste.
It comes out creamy but with a bit of chewy... just like broccoli soup.
It has a great mouth feel. Add a bit of cheese to taste if you'd like.
Pecorino Romano is excellent.
Try it once and it'll be a regular in your diet :)