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I have used cooked chicken bones to make broth. I add bay leaf, carrots, celery & onion to the broth. Tastes good. I can't answer about the nutrients as I was doing it for good flavor for home made dishes, & to be economical ( boxed chicken broth is way to expensive for flavored water) Go for it.
Oh boy, that sounds like a winner. :-) I saw boxed bone broth in the store today and thought that my homemade broth tastes so much better. :-)
Yes. I freeze mine all the time. Put into freezer containers, lid it, and let it sit out to cool before freezing. The fat will rise to the top, sealing the broth. When the broth has cooled freeze it. Later after thawing, you will be able to pick the solidified fat off the top of the broth, before heating it.
I freeze it for making into future soups. I also freeze it in ice cube trays and once the cubes are frozen I pop them out of the trays and put them all together in a ziploc bag or other container and store in the freezer. Very convenient to use that way any time when I want to make myself a single cup of instant high protein, high collagen energy boosting hot broth to drink.
When you need it just drop 3 or 4 ice cubes into a cup and add very hot or boiling water to fill the cup the rest of the way to the top. The cubes will melt quickly. Stir and drink it all down while it's still quite hot, don't allow it to cool down so the fat in it won't start to congeal. Any residual fat in it is good for you too. So is the fat and gelatin in bone marrow. It's all good for boosting your energy levels, immune system, strengthens bones, joints, muscles, nails, hair, skin.
Location: Was Midvalley Oregon; Now Eastside Seattle area
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Bone broths is what I eat 3x plus/week. Throw in some rice, bread, or potato pieces, add vegetables, and a little meat for healthy, low carb meal. You can lose a lot of weight on this diet and still get flavor and variety. I sometimes add some bran for additional bulk and staying power in the stomach.
I freeze it for making into future soups. I also freeze it in ice cube trays and once the cubes are frozen I pop them out of the trays and put them all together in a ziploc bag or other container and store in the freezer. Very convenient to use that way any time when I want to make myself a single cup of instant high protein, high collagen energy boosting hot broth to drink.
When you need it just drop 3 or 4 ice cubes into a cup and add very hot or boiling water to fill the cup the rest of the way to the top. The cubes will melt quickly. Stir and drink it all down while it's still quite hot, don't allow it to cool down so the fat in it won't start to congeal. Any residual fat in it is good for you too. So is the fat and gelatin in bone marrow. It's all good for boosting your energy levels, immune system, strengthens bones, joints, muscles, nails, hair, skin.
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Great! Good and thorough explanation. I'll be making more bone broth asap. Thanks!
Thanks for suggestion about adding vinegar. Sounds good. I'm wondering about a ready-made chicken, if I buy it already roasted, are the bones still good to cook up for broth? (I usually buy the Walmart chicken roasted, I like it better than the Sam's Club chicken, when I'm hungry it's hard to pass by, but I wonder if I can use the bones after I eat the chicken to make broth. I mean do you think it would it have the nutrients that would be there if I started cooking the bones from a raw state.)
I buy the Sam's Club chickens and pull off the meatier portions. The carcass goes into my pressure cooker with 4 cups of water and I cook that for 10 minutes. After cooling for about 5 minutes, I pour the liquid into containers and repeat the process for a "second press." After the second batch cools enough to handle, I pull any meat, soft bones, etc., out and freeze them on a tray. I freeze the broth and when thawed, I put it into soups, gravies, and so forth (along with some of the bits and pieces.)
Regarding the reluctance to eat the bones, you need to remember that sardines in the can probably have the bones in. In Japan there is a dish called Kobumaki that takes strips of salmon, wrapped with kelp (seaweed) and then cooked for a long while. The bones can be left in while being cooked as they become quite tender and are a source of calcium. https://www.thespruceeats.com/quick-...recipe-2031441
It's a method used for clearing cloudy broth so you can see through it. The egg white helps collect up really tiny, fine particles of food, fat or other ingredients in the broth that are too small to be filtered out of the broth using more common straining methods. It's not really essential unless you want to have the broth be as clear as possible.
I grab a chicken whenever I head to Costco, generally the carcass goes in a pot to make broth. I don't get the great gel of bone broth out of it but I shred what is left of the meat, add some veggies and then freeze it in containers. If I want noodles I add those when I reheat so they don't get mushy.
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