Paleo Diet and Paleolithic Diet Questions & Answers

Question

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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?

Thank you

flag	asked Sep 22 2011 at 19:46 ancestral_stars 2,892●8●22

	Yes of course its great... – Danielle Sep 22 2011 at 20:08
	Re: adding the wakame -I do this, too, but only if I'm going to consume it as straight bone broth (as in, breakfast in a mug, etc.). IOW, it can impart weird flavors/aftertaste if you're using it in a recipe (i.e. braising, using as soup stock, depending on what flavor profile you're looking for). – Scrubjay Sep 23 2011 at 0:06

Simibee · Accepted Answer · 2011-09-22 20:15:31Z UTC

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.

Jeff · Answer 2 · 2011-09-22 20:07:03Z UTC

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I make stick with chicken feet and necks, throw in a little onion and boil it up. Tastes great.

answered Sep 22 2011 at 20:07

Jeff
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A at Grain Free Diet · Answer 3 · 2011-09-22 23:47:44Z UTC

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.

1. Am I the only one old enough to remember that Golden Girls reference? Sophia adding a 'pinch' of red pepper to tomato sauce by shaking it over the pot for like a solid minute saying "Did you ever get pinched by an Italian? It takes about 5 minutes.."

Jessica G · Answer 4 · 2011-09-22 20:23:17Z UTC

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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.

answered Sep 22 2011 at 20:23

Jessica G
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	That is probably where I went wrong- plus I did not take the fat off the top cause I thought I was supposed to eat that lol. – ancestral_stars Sep 22 2011 at 20:30
	Did you roast the bones before making broth? That's supposed to help too. – Beth-WeightMaven Sep 22 2011 at 21:07
	Why strain and de-fat? Just wondering. I had a bone in roast...thew the bone back in and cooked it down for 12 hrs. Drank it the next morning for breakfast...never got around to skimming or taking the fat out. – JayJay Sep 22 2011 at 21:29

The only pastured/organic/grassfed etc animal bones I have access to are chicken. Will a bone broth made from chicken suffice?

4 Answers