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I know I'm a weirdo but the thought of "bone broth" sickens me!
All it is is broth made from bony meat or poultry. If you buy canned soup and eat it, you are consuming a weak, salty form of bone broth. I never heard the term “bone broth” until recently. Been making broth for years.
That was part of my question. In other words, should I cook the turkey leg with all the meat on it in order to get the part they call bone broth? Or should I strip the meat first and cook the bones without the meat to extract the collagen? But as I explained to NYC refugee, the broth (gel) I made came out quite nicely, still in the refrigerator, but I will have to experiment with it. Still learning. Thanks!
When I glanced at a few turkey soup recipes before I made mine, they said that once the meat on the bones had cooked for 4 hours to make the broth, it had had all the goodness and flavor cooked out of it. I just strained the broth and discarded all the vegetables and everything. Then I added back the other leftover meat and fresh celery and carrot.
I’ll also mention, if it’s pertinent, that when I was on a clear liquid diet for a day, I experimented, and now I only buy Progresso beef broth, because it tastes so rich and beefy. I can’t vouch for the chicken broth.
When I glanced at a few turkey soup recipes before I made mine, they said that once the meat on the bones had cooked for 4 hours to make the broth, it had had all the goodness and flavor cooked out of it. I just strained the broth and discarded all the vegetables and everything. Then I added back the other leftover meat and fresh celery and carrot.
I’ll also mention, if it’s pertinent, that when I was on a clear liquid diet for a day, I experimented, and now I only buy Progresso beef broth, because it tastes so rich and beefy. I can’t vouch for the chicken broth.
I like Progresso chicken broth just fine myself.
I think what you made in paragraph one was stock. Broth is from a whole chicken or similar. Bone broth is from bones with only whatever meat is left on. Stock meat and vegetables, usually celery, carrot, onion, a good basis for soups and heartier than broth. Consomme is clarified broth, usually by the egg white method.
As gentlearts makes stock and then makes soup with it, my grandfather would make bone broth and make that into soup. Boil chicken necks, then strain the broth and add new chicken and vegetables. It would turn to gel in the fridge and it's one of my better childhood memories to have sat and enjoyed picking meat from the necks with my grandfather.
As a strange aside, when I was dating my husband, I once cooked necks to have for lunches during the week and my husband said he didn't know anyone else who liked them except his mother. It seemed to be a point in my favor at the time.
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