Q1: Do you see any flaws in my production?
yes and no
Q2: Must Bone Broth be heated to boiling prior to consumption for safety reasons?
not sure, but it tastes better when you roast the ....
Q1: Do you see any flaws in my production?
yes and no
Q2: Must Bone Broth be heated to boiling prior to consumption for safety reasons?
not sure, but it tastes better when you roast the bones* first.
Q3: I read somewhere that if I choose to dilute my broth before consuming I should make sure I'm getting at least 150mls of the pure gel per serving; is this valid? I'm actually fine with eating it undiluted, I'm just wondering if I can stretch out a batch that way or if I need to resign myself to making it more often (I got 32
oz from the chicken batch).
What?
Where do people come up with these exact amounts like 150g? Just eat as much as feels right.
You can also just buy knox beef gelatin packets.
Q4: I made mine over the stove in a stock pot; have you noticed any appreciable difference in the results when you use the crock pot?
No.
There is a good amount of misinformation about bone broth. First it's not rocket science. You just put a bunch of animal cartilage in a pot and then boil and simmer. Add in anything else you want like vegetables or seasoning. End of story.
If you're going to be cooking for 48 hours then make something interesting like demiglace.
Bone broth is not a good term. Technically it should be called meat broth or cartilage broth. Bones do not give up a lot of the nutrients, even with adding the vinegar. You would have to add in a ton of vinegar to actually dissolve bone.
Bones are also loaded with lead.
What you want is any cartilagenous piece of the carcass. The best are chicken feet. They cost almost nothing and they make gobs of gelatin.
What you're calling 'gel' is actually gelatin. You could just eat jello, or like I mentioned before buy knox gelatin packets/leaves or any other brand of gelatin.
If you use a pressure cooker and chicken feet the whole thing can be done in an hour.
With the marrow bones, assuming they are organic, which means exactly shit these days, if you melt the bones at a very low temp so the marrow is just soft enough to scoop out it will retain enzymes and be a superfood (well maybe).
You got 32
ounces from the chicken because chicken carcass has a lot more cartilage than a beef leg bone. There are cartilagenous (sic?) parts of a beef carcass as well, but not bones. You can also use fish too but everything is so polluted these days.
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