So, I'm somewhat incompetent at making broth; while it always gels over nicely, it's never clear. I think the root of the problem is the fact that I use a crock pot because I don' …

Hi. I am always making stocks and often freeze them. But I now have loads in the fridge which is two days old. How long will it stay safe to eat in the fridge? Thanks.

I'm having surgery tomorrow, and want to eat some beef stock post surgery to help healing. But I'm traveling, and don't have access to my normal bones. I also left my collagen powd …

I always use the fat that I get from making broth for cooking, but recently, I realized that fats oxidize, not only from exposure high heat, but also from extended cooking time. I …

I heard chris masterjohn say one time that he wouldn't eat the fat from his stock that has been cooking for 10 hours. On the other hand, ive heard many people recommend saving the …

I'm reading recipes across the net for how to use some marrow bones I luckily found at my meat counter this weekend. However, most recipes for soup / stock suggest skimming the fat …

Poland doesn't exactly have a whole lot of fresh seafood but it has some extremely delicious smoked seafood. Lately I've been buying large whole smoked fish, but I was previously …

Here's my sob story.... bought a nice organic free range chicken, using the slow cooker, got the meat off and was making some nice thick stock with the carcass and giblets.... let …

I was treated to a lobster dinner for my birthday. Much better than a cake, but it got me wondering. I've got the remains of 3 lobsters. Can I make stock out of this? I've got …

what macronutrients compose bone broth? Assuming you take the fat out.. I figure proteins make the gelatin If they do are they even bioavailable?

Howdy, hackers. I've been making quite a bit of chicken stock lately (using this recipe, more or less: http://crockpot365.blogspot.com/2008/01/homemade-chicken-broth-crockpot-rec …

Having eaten several raw oysters, I find myself sitting on several large shells. Can I make stock from them? Dry and grind them down to a mineral powder? Anyone ever do anything …

I've always heard homemade beef stock is a good source of minerals, which my diet is lacking in. I checked nutritiondata: http://www.nutritiondata.com/facts/soups-sauces-and-grav …

I've got a veal stock on and the french recipes say to scoop off the scum on top as it cooks to get a clear, tasty, and I assume, good looking broth. Does this rid the stock of goo …

How many grams of gelatin are in 1 cup of stock made from cartilaginous sources such as pigs or chicken feet?