Something Delicious

Bit · 11-22-2012, 11:46 AM

Hi everyone! Happy feasting to you!

Did I post about Bone Broth here? Forgive me if I did, I'm gonna again, lol... oh my word I am so not a broth-soup type person and yet this Bone Broth has made me a convert. It is soooo good!

Basic 48 Hour Bone Broth: In a crockpot set on low, put an onion and some garlic if you like, all the leftover bones from cooked meat plus whatever skin or gristle you might have, and a goodly amount of water or broth. Cook for 48 hours, stirring occasionally and adding more water as necessary. (I had to add water after 24 hours because I stole most of the broth to use already, lol....) At the end of 48 hours (or whenever you get to it), strain the broth to get out the now-crumbly bones. You have a concentrated broth full of flavor and minerals which you can use for any broth purposes.

I actually prefer it to butter on potatoes.

I had made pork and sauerkraut with red potatoes in the crockpot last weekend, and when the first batch was done I left the onion and broth in the crockpot and did a second batch. That broth is what I started the bone broth with. Oh. My. WORD. Is it ever good!! The left over sauerkraut is still sort of tangy but that broth is just as mellow as can be.

I still have to strain it to get the pork bones out but I've already thrown in some chicken bones. I think I'm going to keep this going, maybe put in an occasional onion with a new batch of bones, and just use it as it makes.

I do so love discovering new-to-me ways to do things!

11-22-2012, 11:46 AM	#11
Bit Senior Member How Do You Identify?: Stonefemme Relationship Status: married to Gryph Join Date: Nov 2009 Location: Wichita, KS Posts: 2,177 My Photo Gallery Thanks: 1,126 Thanked 3,770 Times in 1,264 Posts Rep Power: 10778871	Hi everyone! Happy feasting to you! Did I post about Bone Broth here? Forgive me if I did, I'm gonna again, lol... oh my word I am so not a broth-soup type person and yet this Bone Broth has made me a convert. It is soooo good! *Basic 48 Hour Bone Broth:* In a crockpot set on low, put an onion and some garlic if you like, all the leftover bones from cooked meat plus whatever skin or gristle you might have, and a goodly amount of water or broth. Cook for 48 hours, stirring occasionally and adding more water as necessary. (I had to add water after 24 hours because I stole most of the broth to use already, lol....) At the end of 48 hours (or whenever you get to it), strain the broth to get out the now-crumbly bones. You have a concentrated broth full of flavor and minerals which you can use for any broth purposes. I actually prefer it to butter on potatoes. I had made pork and sauerkraut with red potatoes in the crockpot last weekend, and when the first batch was done I left the onion and broth in the crockpot and did a second batch. That broth is what I started the bone broth with. Oh. My. WORD. Is it ever good!! The left over sauerkraut is still sort of tangy but that broth is just as mellow as can be. I still have to strain it to get the pork bones out but I've already thrown in some chicken bones. I think I'm going to keep this going, maybe put in an occasional onion with a new batch of bones, and just use it as it makes. I do so love discovering new-to-me ways to do things! __________________ Cath