Just some general questions about bone broth. I bought a few pounds of short ribs and figured I could use the bones to make bone broth afterwards. Do you cook them in the slow cooker, stove top, or pressure cooker? How long do you cook them for? Do you save the bones to reuse again later? What else do you add? What's the ratio of bones to water?
A google search will give you pages and pages of excellent blogs with detailed instructions on making any bone broth! Nourished Kitchen has quite a few articles, and a detailed FAQ... http://nourishedkitchen.com/reader-questions-bone-broth/
The first time I tried making it, I used a chicken carcass. Put it in a big glass pot, added enough cold water to just cover all the bones and scraps, added a splash of white vinegar (maybe 1.5 tbsp) and let that sit for an hour before bringing to a gentle boil and then reducing the stovetop heat to very low. You want barely a bubble or 2 simmering. I leave it overnight and the all the next day, rarely need to add anymore water but you might. I use a potato smasher to crush the bones as they soften. It gells up like crazy after being strained and placed in the fridge.
I make three different kinds of bone broth. My favorite bone broth is made out of ... ox tails. They are DELISH!!! Never had anything better!!!
I use a slow cooker, low setting.
bones with meat - about 4-6 hours
re-used bones without meat - about 12 - 20 hours.
hoofs - about 16 - 20 hours
I do it the easy way - I just put the bones in my slow cooker and pour the water over.
If I use bones with no meat or re-use my bones, I add juice from one lemon.
Bones to water ratio? As long as the bones are covered. Not too little, not too much. I would say most of the time I use hoofs so they take up half of my crock pot.
I do save bones to reuse them later. But the broth is not as strong the second time around.
My suggestion: start with the meat broth. Almost the same thing, but you don't cook them as long. Also, buy some ox tails. Seriously. They are the best thing I have ever tasted!
I've never made bone broth with anything other than the remains of a whole roast chicken, but I always use my slow cooker, and when/if I venture into the world of beef bone broth I'd do the same --
Add to slow cooker: chicken carcass + other scraps from roasting pan (or whatever bones 'n' bits you're using) some chunks of and/or scraps from carrots, onions, celery, garlic (used celeriac peelings last time -- tasty!) enough water to cover carcass + an inch or two approx 2 tablespoons cider vinegar (allegedly helps liberate minerals from bones) several grinds of black pepper & shakes of salt
Let it sit at room temp for about an hour (again for alleged additional mineral liberation)
Cook on low 6-12 hours (overnight for me usually)
Use a colander to strain
Enjoy some fresh, freeze the rest
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