Bone Broth thread! (health, soup, vegetable, French)

[TabulaRasa]

Uh huh.

[mainebrokerman]

Originally Posted by kokonutty

Prepared by trained ducks?

the mighty ducks,

featuring the famous Duck - Yu , and Duck -off Foie gras

[settled00]

As an amateur home chef, I'm finding this trend interesting. Has anyone tried any of the many new products for bone broth?

I'm now seeing frozen bags of beef bones for consumers to make their own broths, and they're now offering many other forms of broth --even sipping broths. They're promoting the collagen aspects of it, as it's supposed to be good for your complexion.

If you've tried it, what is your opinion? Is it a passing trend or will it evolve into even more similar products.

As a fan and maker of homemade soups and sauces, I'm loving it. What are your thoughts on it? How have you used these products and does it enhance your culinary experiences?

[davidt1]

Beef, pork, and chicken bones have been sold for as long as I can remember. Yes, I have made broths with various bones. Homemade broth is great. The commercial broth in the cans is often loaded with chemicals and preservatives. You really have no idea how long these cans have been sitting the shelves. And they taste awful. I cringe when I hear people say they use commercial broths in their recipes.

[Dogboa]

Haven't tried any commercial brands, but most stocks we make at home are from bones.

[mitopcat]

I actually love it! I try to save my own bones weekly, with some aromatics, all in the freezer. All I have to do is roast the bones and veggies, drop them my crock pot, or, if I have a whole day, I will cook all day.

My mom has bought cans of the dry bone broth, she also bought the boxes of stock/broth from the grocery store. My sister-in-law gets large amounts from Costco. I do ask them if they would consider making their own, but they usually don't have the time to cook all day or want to sit in the kitchen to cook the entire day. I don't think it's as main stream as you think.

I do wish I can find a butcher that would give out bones like I hear they do. I usually see different bones, or meat and bone package at stores, like Meijers and a little at Kroger. I have a hard time bringing myself to buy some, as they seem expensive just for a couple bones and little meat.

[mingna]

I’ve always made stock and broth from bones when possible. Not only is it more flavorful and healthier than commercial, the natural collagen imparts a richer, silkier mouthfeel (in addition to the health benefits).

Sometimes the bones yield so much collagen you can cut the solidified stock/broth after refrigeration. Most commercial broths, even ones labeled “bone broth” contain little to no collagen.

[vision33r]

Don't really like many retail bone broth, they taste too bland. You need to add a lot of spices and fats to make it taste better. It's not hard to make it yourself.

[silibran]

I tend to use poultry carcasses plus some raw pices if I have then for broth. I have seen very clean bones sold for broth making, but doubt I’d get a good product from them.

Making beef broth is problematical for me. The beef I find to buy is always boneless.

[GeoffD]

The only stock base I make myself is pork from simmering a pork shoulder for hours. It’s my base for Portuguese-Azores Islands kale soup. I use More Than Gourmet stock base as my cheat. I haven’t roasted veal bones for a demi glace in forever.