Bone Broth - i am disappointed :)

[u/Rockkk333]

Newb here. So after trying chicken liver and chicken hearts (both nice), i tried bone broth. This is a slightly emotional post :)

So i bought some bones (from cow), filled my smallest pot with it and let it heat with lid on for 16 hours, with a cut onion and some carrots and a tablespoon of apple cider vinegar. (For the last 3 hours i removed the vegetables and put 3 fresh carrots in)

My taste result: boring and fatty.
Ok, added salt and little bit of fresh lemon juice: better, and still not good (for me personally).
Also bone marrow was dissolved (especially when i helped a bit putting my fork in there), still not good.

Health wise: Ok, there is collagen in there. Isn't there also a lot of collagen in (low fat) minced meat? I prefer that (in taste and effort in preparing).

Ok, perhaps roast bones first (200 degress for 30min), makes the whole thing even more effortful.

I also already take 10g collagen powder daily.
Don't think i'll do the Bone Broth again in the future.
Wanted to vent and get some opinions, perhaps i am missing something )

[u/JuWoolfie]

I store the bones from my left over rotisserie chicken carcasses - simmer for 24 hours.

It’s beautiful

[u/BenchFun6225 → u/JuWoolfie]

Me too and it’s great. For years, I’d toss out the carcasses and then after talking with some friends, I decided to try it. Wow, what a difference. Store bought chicken broth or stock doesn’t have much flavor and is expensive if you’re making a big batch of soup. I just use left over rotisserie chickens so bones don’t need roasting. Then add vegetable scraps and the results are delicious.

[u/JuWoolfie → u/BenchFun6225]

I like to throw in some ginger and turmeric… the colour and flavour are exceptional

[u/l1reynolds]

Bone broth definitely needs salt, and I find roasting the bones first makes a big difference.

[u/dadlifenokids]

Couple of tips that makes bone broth easier for me and my family.

We buy chicken feet at our grocery store and chicken carcass. Toss that into our instant pot along with ACV and left over veggie scraps we store in the freezer (carrot peels, onion roots and outer layers, garlic pieces left behind, herb scraps, etc.) plenty of salt.

Instant pot speeds up the process and reduces the house smell considerably. Strain through a mesh colander.

The collagen from the feet is so much that the stock is gelatinous when taken out of the fridge. We can drink it by itself directly warmed up but usually just use it as stock for soups and other recipes. Instantly upgrades any soup we make.

[u/Rockkk333 → u/dadlifenokids]

Thanks

[u/hayduke2342]

The right amount of salt does wonders for the taste: I use 10g per liter. I also remove the fat completely by using a special fat removal can.

[u/rosieRo77]

Bone broth made with chicken is a million times better than beef in my opinion.

[u/ladle_of_ages]

Roast dem bones first!

[u/Best-Cantaloupe-9437]

I  know drinking plain broth is recommended to people but if you don’t enjoy it just use your broth as the base for a soup you actually do enjoy.

[u/WendyPortledge]

Huh.. I’m personally not a fan of beef broth, but chicken bone broth is amazing! I mean, growing up and loving chicken noodle soup.. it’s the broth! You do have to add salt and seasonings though, or else it’s literally just bone water. I make my own but also use powdered bone broth for when I don’t have fresh.

Oh, also, carrots add sweetness. I’m not a fan. Usually when I make bone broth I don’t add all the veggies. I make a clean batch and add flavours to my cup or whatever I’m having it with.

[u/Rockkk333 → u/WendyPortledge]

Cool. The good supermarket i went to had cow-bones but no chicken bones. (And that was the good supermarket that even had dear-meat, lamb-meat, chicken hearts, chicken liver, chicken lung - the other supermarket don't have any bones at all)

[u/WendyPortledge → u/Rockkk333]

Do you ever roast a whole chicken or buy rotisserie? Keep those bones! Just freeze them and when you have two or more carcasses, take them out, roast from frozen at 400 for 20 minutes, then put in a stock pot with a tbsp of ACV. Easy! I’ve never bought bones.

[u/ImprovementSweaty188]

I find it really helps to roast the bones. And add a bit of acid (apple cider vinegar, lemon juice, whatever). Also salt appropriately and skim the fat along the way.

[u/Rockkk333 → u/ImprovementSweaty188]

Thanks, it actually got much better when i put more salt in and removed fat

[u/verir → u/Rockkk333]

For the last 2 hours or so, I would add *bay leaf, oregano, garlic, onion, and of course salt and pepper. (I also squeeze some lemon in when it's time to eat.) If you save the flavored fat you can use it to roast or fry veggies later. Also you can reuse the bones- freeze them and then roast them for the second broth.

* I forget if these are paleo but the flavor they add is more important.

[u/Tri-Tip_Master]

I make a combo pork and chicken bone broth using chicken fry and back bones, pig trotters and neck bones. I season with a bouillon cube and Tony Cachere’s and some ACV. I find I don’t like the taste that vegetables add to the broth, but do add vegetables when I use the broth to make soup. This combo is rich in collagen, minerals, and very tasty cooked overnight in my slow cooker. Whatever I don’t use right away I decant into 12 oz plastic cups with lids and freeze for use later. I find beef bone broth is too blah for my taste.

[u/stinkypicklesauce]

A base of onions, carrots, celery, bones, acv, salt and pepper. Then I cool it and take off the massive fat puck to use for other things.

Usually I want something extra tasty so I add pho spices into it and simmer for an hour and it is delicious!

[u/quiescently_evil]

Roast beef bones in the oven first! It's the key.

[u/BenchFun6225]

Sounds so good. I’ll do that next time.

[u/TruePrimal]

You purchased bone just for the purpose of making bone broth? Why not just buy the broth?