I bought some conventional beef bones and made a broth out of them. The outcome tasted vile to me. Not exactly taste but my body was repulsed by it- so probably because there is all sorts of CRAP in conventionally raised cows.
On the other hand I have access to pastured organic chicken and therefore the bones. chickens are high in omega 6 so would this not be more harmful than good? Do chickens have all the goodies the other animal bones do?
Now I would be roasting the chicken then removing the cooked meat. The leftover bones etc get tossed in uncleaned right? all the meat remains still clinging? I believe I tried to cook a chicken carcass that had already been cooked via slow cooker. That second dose of 8 hour simmering seemed to turn it really acrid and gross. Would this be different if I roast in the oven first then crock pot it?
The good stuff, (minerals, glucosamine, gelatine e.t.c) remains the same regardless of the animal used.
Provided you skim the fat off of the top (just wait for the stock to cool) the omega 6 content will be absolutely neglible - something like 0.1g per serving. If you want a richer broth, just melt in a pat of butter before serving.
Absolutely! It's delicious. Have some on the stove right now. Use chicken carcass, lots of water, couple tablespoons white vinegar, some onion chunks, a crushed clove of garlic, salt (optional but I think it makes the broth better), celery leaves, and an Italian pinch1 of sage and thyme. Simmer until no longer see through.
If you get around to wanting to try beef bone broth again, the resources I've read state that you really want to reduce the stock for it to taste good - meaning, take your finished (strained, de-fatted) stock and boil it until it's reduced by about half. I made bone stock with grass-fed cow bones and it still smelled gross - but once I reduced it and turned it into this, it was fantastic.
From what I understand, the unwanted aspects of conventional meat are contained more in the fat than in the bones.
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