Re: making broth

[Guest guest]

Elyse wrote:

>

> I've been looking through the files on how to make a simple broth, i

can't find anything. I've never made broth before and all I now is

> you boil the bones until the marrow comes out (how long)?, and then

> skim the stuff off the top. What I don't know is should I add

> anything to it and when?

==>I make simple broths a lot; fill up a pot with filtered water, add

the meat/bones, add 1 tbls. lemon juice & 2 bay leaves, and let it sit

for 1 hour. Put it on the heat and bring it just to a boil, and then

turn it down to simmer for hours, depending upon the meat. Chicken

takes 12 hrs, whereas beef takes up to 24+ hrs. You can keep adding

water to it as it simmers.

Bee

[Guest guest]

Elyse and Max,

There are recipes for beef stock and chicken stock in the recipe

files. Here is a link from the WAP site for a description of stock,

it's benefits and some recipes.

http://www.westonaprice.org/foodfeatures/broth.html

jackie

> > I've been looking through the files on how to make a simple broth, i

> can't find anything. I've never made broth before and all I now is

> > you boil the bones until the marrow comes out (how long)?, and then

> > skim the stuff off the top. What I don't know is should I add

> > anything to it and when?

[Guest guest]

24 hours? Do you keep it simmering that long? When you first put

the bones in with lemon juice and bay leaves you don't put it on the

stove yet?

I went ahead and started some this morning without the lemon juice,

but I'll go ahead more water to keep it simmering.

elyse

On 7-Jul-06, at 12:33 PM, Bee Wilder wrote:

> ==>I make simple broths a lot; fill up a pot with filtered water, add

> the meat/bones, add 1 tbls. lemon juice & 2 bay leaves, and let it sit

> for 1 hour. Put it on the heat and bring it just to a boil, and then

> turn it down to simmer for hours, depending upon the meat. Chicken

> takes 12 hrs, whereas beef takes up to 24+ hrs. You can keep adding

> water to it as it simmers.

[Guest guest]

hi elyse and other broth enthusiasts!

i'll add this note to the recipe files...

there are a number of ways to make a good bone broth. here is the

easist method i have come up with after years of experimentation and

discussions with other broth makers.

use bones leftover from cooked chicken, or fresh chicken with the bones.

or use beef bones, or bones with meat attached and follow these

directions.

okay, here we go:

put the bones (with our without meat attached)into a pot large enough

to cover them with water by 2 inches. add a small splash of vinegar or

lemon juice. bring it to a boil, reduce heat to med-low, simmer,

covered, for 2 hours. the water should cook out until it's even level

with the bones.

let cool slightly, pour through a colander into another large pot or

heat resisitant mixing bowl (metal or glass) to strain out the bones

so you can pick any meat off. set the meat aside and store it in the

fridge.

return the bones and the broth to the original pot, cover, put it in

the fridge overnight (or even a few days if you forget about it). the

next day, you should have a pot of nicely jelled broth. just put it on

the stove long enough to liquify. strain the bones out and you're

done! the broth keeps well in glass jars with a tight fitting lid in

your fridge.

also, if you have a high quality stainless steel poressure cooker you

can use that too, just pressure cook the broth for an hour and follow

the rest of the steps above.

there is some discrepancy as to whether or not pressure cookers are

okay, but again, after discussions with other knowledgeable and

experienced natural cookers like myself, the consensus is that they

just fine! by allowing the bones to sit overnight in the broth allows

time for all those wonderful minerals to extract. and they sure take

some time off the cooking process for a nice pot of chicken soup, or

beef stew. i have made plenty of nicely jelled broths using my

pressure cookers. in fact, i kind of miss them these days! (they're

locked away in a storage unit accross the big blue ocean while my

husband and i are here in europe for his schooling).

enjoy!

~ suz

>

> > ==>I make simple broths a lot; fill up a pot with filtered water, add

> > the meat/bones, add 1 tbls. lemon juice & 2 bay leaves, and let it sit

> > for 1 hour. Put it on the heat and bring it just to a boil, and then

> > turn it down to simmer for hours, depending upon the meat. Chicken

> > takes 12 hrs, whereas beef takes up to 24+ hrs. You can keep adding

> > water to it as it simmers.

>

[Guest guest]

Thanks Jackie,

I looked a the recipe and it's pretty involve - roasting pans before

boiling, and there are several ingredients that you need. I need to

do a simpler version.

Bee, you mentioned how you make yours. Is it ready to consume after

all that simmering, or what should I do with it once it's done?

Elyse

On 7-Jul-06, at 4:34 PM, jahlstrom78 wrote:

> There are recipes for beef stock and chicken stock in the recipe

> files. Here is a link from the WAP site for a description of stock,

> it's benefits and some recipes.

> http://www.westonaprice.org/foodfeatures/broth.html

[Guest guest]

Elyse wrote:

24 hours? Do you keep it simmering that long? When you first put

the bones in with lemon juice and bay leaves you don't put it on the

stove yet?

I went ahead and started some this morning without the lemon juice,

but I'll go ahead more water to keep it simmering.

-----

I know Bee isn't keen on us posting recipes to the group but I have been playing

around with making broths since I started this diet in April. I find they are a

great snack when you are feeling hungry and also a wonderful meal alone. This is

what I am doing now:

In a large stock pot (mine is a 10L pot), literally throw in the following:

2 x Bacon Hocks

2 x Onions cut into quarters

6 x cloves of garlic pressed or sliced

3 x Bay leaves

Fresh herbs from my garden (eg. Parsley, Thyme, Coriander, Rosemary) or whatever

takes your fancy

2 x Tablespoons of Coconut Oil

4 drops of Oregano Oil

Full bunch of celery cut up into chunky pieces (my chooks love the left overs)

2 x Tomatoes cut up into quarters

Juice of one large lemon

1/2 teaspoon of Celtic Sea Salt

Top with water to cover (or if you have any home-made chicken stock, add some of

that too) - My last batch was 1L home-made chicken stock + 7L water. It's still

tasty without the chicken stock.

Bring to almost boiling and then reduce the heat to low and simmer with the lid

on until the meat comes off the bones. Stir every couple of hours. Simmering can

be as long as 24 hours but at least 6-8 hours I think, just so that you are able

to pull the meat off the bones easily. Longer the better.

Remove the bones before serving. You can also remove the Bay leaves but since

there are only a few of them, you can just put them aside when eating. I pull

the large pieces of skin out of the broth too cos I am too lazy to cut it up.

With the large pieces of skin, you can pop them onto a baking tray with olive

oil, sprinkled with sea salt and pop in the oven to make crispy snacks, at a

later time. Store the skin from the broth in the fridge until you are ready to

make your crispy snacks.

I don't skim the fat off the top of the broth. I leave as much fat in the broth

as I can.

I put half of the broth into the freezer and leave the other half in the fridge

for re-heating on the stove top during the week.

Full of goodies and so easy!

Hope this helps. Oh, this recipe is not set in stone, so the ingredients are

usually what I have hanging about in my fridge. Basically though, throw

everything into your stock pot, add water/chicken stock and let it do it's magic

over time on the stove top.

Good luck Elyse!

Luv Jen x

[Guest guest]

Suz wrote:

>

> hi elyse and other broth enthusiasts!

>

> i'll add this note to the recipe files...

>

> there are a number of ways to make a good bone broth. here is the

> easist method i have come up with after years of experimentation and

> discussions with other broth makers.

>

> use bones leftover from cooked chicken, or fresh chicken with the

bones or use beef bones, or bones with meat attached and follow these

> directions.

>

> okay, here we go:

>

> put the bones (with our without meat attached)into a pot large

enough

> to cover them with water by 2 inches. add a small splash of vinegar

or lemon juice.

==>Suz, Nourishing Traditions states that you allow bones to sit in

lemon juice & water for 1 hour for beef, and 1/2 hour for chicken,

before bringing it to a boil, and also that you simmer beef 12-72

hours and chicken 6-24 hours, especially for bone broth. Making

stock can be a lot quicker.

Bee

[Guest guest]

Elyse wrote:

>

> Thanks Jackie,

> I looked a the recipe and it's pretty involve - roasting pans before

boiling, and there are several ingredients that you need. I need to

do a simpler version.

> Bee, you mentioned how you make yours. Is it ready to consume after

all that simmering, or what should I do with it once it's done?

==>I keep the bones in the broth, re-heat it and strain off what I want

for each meal. The acid (lemon juice or vinegar) is what helps pull the

minerals and gelatin out of the bones. That is why you soak it in the

acidic water before boiling, and why you simmer it so long. The longer

you simmer it the more that is pulled out of the bones.

Bee

[Guest guest]

Dear Jen,

The reason I prefer you do not post recipes as a message is because

archival space is limited and recipe posts are usually quite long. But

most important, recipes are more accessible to everyone in our recipes

folder rather than as a message. Would you please send this recipe to

Suz, our chef moderator, so she can post it in our Recipe Folder?

Thanks.

Bee

Jen wrote:

> I know Bee isn't keen on us posting recipes to the group but I have

been playing around with making broths since I started this diet in

April. I find they are a great snack when you are feeling hungry and

also a wonderful meal alone. This is what I am doing now:

[Guest guest]

Do you skim

> off the top or not?

~~~ if there'a a lot of foam and scum that forms while cooking, skim

that off. after that, anything that floats to the top as it cools if

fine to keep in the broth. if you use conventional chicken i'd say

skim off all the stuff on the top when it cools, its better to avoid

the fats in that case.

What is the minimum amount I can get away with

> to make it ok to consume? The recipes are to much for me to

> handle, so what would be most important? > what do I need to make

it ok to just drink as a broth?

~~~ you can consume it as is! spoon out some of the cooled broth, heat

it up, stir some sea salt in a sip away!

Celery is difficult for me right now. And what can

> I get away with to make it a half decent soup?

~~~ i don't think celery has to be so difficult for you, and it sure

makes soup taste good. just wash a couple stalk well, lay them on the

cutting board and use a large knife to cut them into slices, and there

ya go.

~~~ for a good and easy soup-- make the broth, strain out the bones.

Put broth back on the stove and add any amount of chopped onion and

celery, a bay leaf or two if you like, and the chicken meat if you

have it. simmer until the veggies are nice and tender. season with sea

salt & black pepper. bingo. simple and delicious chicken soup. try it

with coconut oil melted in. for a soup with a little more razzle

dazzle, add some thai chile paste along with the sea salt, or a

squeeze of lemon or lime, or some chopped fresh herbs, or chopped

fresh tomato, you get the idea...

> One more thing Suz, do you mind adding to the end of the broth recipe

> in the files what amounts we would need for a soup so we know what

> size portions to freeze it in? Thanks,

~~~ sure i'll stick this little note in the file.

hang in there elyse! and enjoy that broth!! ~ suz

>

> Elyse

>

[Guest guest]

Hi Suz,

On 10-Jul-06, at 6:35 AM, chefsuz2 wrote:

>

> ~~~ you can consume it as is! spoon out some of the cooled broth, heat

> it up, stir some sea salt in a sip away!

My beef broth is soooo fatty, one spoonful made me queezy, I'm

obviously not ready for that yet. So, I skimmed off what solidified

in the fridge and there's still quite a bit of fat, but it's more

possible to eat it now. Should I keep what I skimmed in the freezer

to use in frying? Does it need to be in the freezer or can it be

left out?

> ~~~ i don't think celery has to be so difficult for you, and it sure

> makes soup taste good. just wash a couple stalk well, lay them on the

> cutting board and use a large knife to cut them into slices, and there

> ya go.

The reason things are simple for others but are difficult for me is

because I'm pretty limited physically. Everything I have done so far

is a challenge but I'm really pushing through as much as I can. Most

of the time I can't have onions because I can't chop them. I do

like celery in soup, but in this case I thought onions might be more

important if I can get that done someday. I have a lot of

difficulty trying to put dishes away in the cupboard, using the oven,

ore even getting things out of the fridge. What I can do is quite

painful as well. This is why I'm looking for the minimum I can get

away with for nutrient value and taste. If I have to go all the way

or nothing with recipes, then what would happen would be nothing.

So, with this as with all recipes, I have to find a way to do my

version of it. Being inexperiencd at cooking as well, I don't know

enough about how to eliminate or replace certain things in a recipe,

the majority of the time recipes are too complex for me.

Hopefully it will turn out that my disability will greatly improve

from this candida program, but I expect that will take awhile and in

the meantime I need very easy versions of everything. Thanks so

much for your post on how to simplify the broth.

Elyse

[Guest guest]

On 10-Jul-06, at 6:35 AM, chefsuz2 wrote:

Suz, which herbs or spices do you think would be good in the broth?

When you add seasonings and vegetables tot he broth, how long do you

now cook that for?

One more thing, I had asked about what size portions to freeze for

making soup because mine was so unbelievable fatty that I thought I

had a concentrated broth that would need to be diluted later. Now I

see that you don't dilute it, you have it as is. Thanks again,

Elyse

> ~~~ for a good and easy soup-- make the broth, strain out the bones.

> Put broth back on the stove and add any amount of chopped onion and

> celery, a bay leaf or two if you like, and the chicken meat if you

> have it. simmer until the veggies are nice and tender. season with sea

> salt & black pepper. bingo. simple and delicious chicken soup. try it

> with coconut oil melted in. for a soup with a little more razzle

> dazzle, add some thai chile paste along with the sea salt, or a

> squeeze of lemon or lime, or some chopped fresh herbs, or chopped

> fresh tomato, you get the idea...

>

>> One more thing Suz, do you mind adding to the end of the broth recipe

>> in the files what amounts we would need for a soup so we know what

>> size portions to freeze it in? Thanks,

>

> ~~~ sure i'll stick this little note in the file.

>

[Guest guest]

> Suz, which herbs or spices do you think would be good in the

broth?

> When you add seasonings and vegetables to the broth, how long do

you

> now cook that for?

~~~ i dont add much to a broth, its easy to make it taste too " herby "

and then i just don't like it. bay leaves are good for chicken or

beef broth.

you can put the herbs or spices in at the beginning of the whole

process, since it doesn't cook for hours and hours, and remove them

when you remove the bones.

if you want a more asian broth, add kaffir lime leaves instead, along

with a few slices of ginger and some peppercorns.

you can add just a pinch of thyme and sage if you like, but just a

little bit.

>

> One more thing, I had asked about what size portions to freeze for

> making soup because mine was so unbelievable fatty that I thought

I

> had a concentrated broth that would need to be diluted later. Now

I

> see that you don't dilute it, you have it as is.

~~~ hmmm. this is a tough one for me because there are so many

variables to consider. the amount of bones, how high or low the falme

on the stove is, how concentrated you like it, how many vegetables

you like in abowl of soup, etc.

you may very well have ended up with a concentrated broth, in which

case you'll want to add some water when you use it.

just use a little experimentation and see how it turns out. No matter

what the details are, if you follow the basic instructions for making

the bone broth, you'll have a very healthy result to use straight or

for making soup.

i hope that's not too vague, its just the way broth goes.

~ suz

[Guest guest]

> Suz, which herbs or spices do you think would be good in the

broth?

> When you add seasonings and vegetables to the broth, how long do

you

> now cook that for?

~~~ i dont add much to a broth, its easy to make it taste too " herby "

and then i just don't like it. bay leaves are good for chicken or

beef broth.

you can put the herbs or spices in at the beginning of the whole

process, since it doesn't cook for hours and hours, and remove them

when you remove the bones.

if you want a more asian broth, add kaffir lime leaves instead, along

with a few slices of ginger and some peppercorns.

you can add just a pinch of thyme and sage if you like, but just a

little bit.

>

> One more thing, I had asked about what size portions to freeze for

> making soup because mine was so unbelievable fatty that I thought

I

> had a concentrated broth that would need to be diluted later. Now

I

> see that you don't dilute it, you have it as is.

~~~ hmmm. this is a tough one for me because there are so many

variables to consider. the amount of bones, how high or low the falme

on the stove is, how concentrated you like it, how many vegetables

you like in abowl of soup, etc.

you may very well have ended up with a concentrated broth, in which

case you'll want to add some water when you use it.

just use a little experimentation and see how it turns out. No matter

what the details are, if you follow the basic instructions for making

the bone broth, you'll have a very healthy result to use straight or

for making soup.

i hope that's not too vague, its just the way broth goes.

~ suz

[Guest guest]

Hi Suz,

Do you mean to put herbs and spices at the beginning of making the

broth or the soup?

On 11-Jul-06, at 7:51 AM, chefsuz2 wrote:

> you can put the herbs or spices in at the beginning of the whole

> process, since it doesn't cook for hours and hours, and remove them

> when you remove the bones.

I think I did end up with a super concentrated broth because it's

really hard to have as it is, I'll dilute it.

Thanks for your suggestions.

Elyse

[Guest guest]

I'm pretty limited physically. Everything I have done so far

> is a challenge but I'm really pushing through as much as I can.

Most

> of the time I can't have onions because I can't chop them. I do

> like celery in soup, but in this case I thought onions might be

more

> important if I can get that done someday. > Elyse

-------->You don't have to chop the onion or celery if you don't want

to. When I am in a hurry I peel the onion to the first good layer

trim the ends and put the whole onion in to stew all day. If you buy

small onions you can add as many as you like. The celery I just cut

in half (or to size of my pot) and put them in whole. Same with

garlic. I love the flavor the celery adds to the broth but am not to

fond of it after it has stewed all day so I usually toss it when I

toss the bones. But the onion and garlic I enjoy so I keep those.

Then day by day when I dip some broth warm it up in a small pan and

add some frozen vegies like okra or broccoli and califlour (already

cut)

Pat B in Kalamazoo

[Guest guest]

--- ps16501 <ps16501@...> wrote:

> Most

> > of the time I can't have onions because I can't

> chop them.

I use my food processor's slicing attachment for a lot

of this sort of thing. For onions, you just have to

remove the skin, cut in half and slide the halves into

the slicing tool.

For celery I rinse, cut off the ends and slide through

the tool. Also works great for slicing zucchini, etc.

Luv,

Debby

San , CA

Website for my son Hunter Hudson, born 10/11/04:

http://debbypadilla.0catch.com/hunter/

Today is the most important day.

[Guest guest]

elyse,

add the herbs and unchopped veggies (for flavor) at the very

beginning of the whole process. put bones, water, vinegar or lemon,

and bay leaves (or sage & thyme, or kaffir lime with ginger and

peppercorns - you can get dry lemongrass and ginger powder in a spice

section of a better grocery store) all in the pot.

simmer for about 2 hours. cool it. strain bones out to pick the meat

off. store meat separate in the fridge. throw herbs away. add bones

back to pot with the broth. fridge overnight. remove any fat that

cools on top (keep it for cooking or throw it away, your choice).

next day, heat broth to the point where you can strain out the bones.

if you want to make soup with the meat and veggies add them at this

point and simmer until veggies are soft. the smaller they are cut the

quicker they will cook. after cooking it season with sea salt, fresh

ground pepper, fresh herbs, a dab of thai chile paste, squeeze of

lemon or lime etc...

debby's advice (below) or the other advice of adding veggies in whole

or in very large pieces for flavoring (sorry i can't remember who

posted it) are the same ideas i was going to mention.

the slicing tool on the food processor could really help you out.

older food processors can be a bit of a chore to assemble and

disassemble if you're limited in mobility, but the new ones are

pretty easy to work with. you could keep it right on the counter so

you never have to move the heavy base.

or, do you have a blender? it wouldn't work very well for chopping up

celery becasue celery is so stringy, but you could put an onion, cut

into quarters, and some garlic cloves in with some water and blend it

into smaller chunks. then use that as part of the water for your

stock.

HTH ~ suz

> I use my food processor's slicing attachment for a lot

> of this sort of thing. For onions, you just have to

> remove the skin, cut in half and slide the halves into

> the slicing tool.

>

> For celery I rinse, cut off the ends and slide through

> the tool. Also works great for slicing zucchini, etc.

[Guest guest]

Thanks Suz,

Ok, so this when you're only making broth for a couple of hours. If

you're making it for 24 hours then I guess you'd add the herbs a

couple of hours before you intend to stop. The broth I have now is

very gelatinous, how long is this ok in the fridge? elyse

On 12-Jul-06, at 6:50 AM, chefsuz2 wrote:

> elyse,

>

> add the herbs and unchopped veggies (for flavor) at the very

> beginning of the whole process. put bones, water, vinegar or lemon,

> and bay leaves (or sage & thyme, or kaffir lime with ginger and

> peppercorns - you can get dry lemongrass and ginger powder in a spice

> section of a better grocery store) all in the pot.

>

> simmer for about 2 hours. cool it. strain bones out to pick the meat

> off. store meat separate in the fridge. throw herbs away. add bones

> back to pot with the broth. fridge overnight. remove any fat that

> cools on top (keep it for cooking or throw it away, your choice).

>

> next day, heat broth to the point where you can strain out the bones.

> if you want to make soup with the meat and veggies add them at this

> point and simmer until veggies are soft. the smaller they are cut the

> quicker they will cook. after cooking it season with sea salt, fresh

> ground pepper, fresh herbs, a dab of thai chile paste, squeeze of

> lemon or lime etc...

[Guest guest]

These are great idea Pat,

I didn't think of the little onions and just tossing the big pieces

of celery. Thanks.

On 11-Jul-06, at 12:08 PM, ps16501 wrote:

> -------->You don't have to chop the onion or celery if you don't want

> to. When I am in a hurry I peel the onion to the first good layer

> trim the ends and put the whole onion in to stew all day. If you buy

> small onions you can add as many as you like. The celery I just cut

> in half (or to size of my pot) and put them in whole. Same with

> garlic. I love the flavor the celery adds to the broth but am not to

> fond of it after it has stewed all day so I usually toss it when I

> toss the bones. But the onion and garlic I enjoy so I keep those.

> Then day by day when I dip some broth warm it up in a small pan and

> add some frozen vegies like okra or broccoli and califlour (already

> cut)

[Guest guest]

Elyse wrote:

> I was intending to make more broth but I wasn't feeling too great,

> and I left some marrow bones in the fridge for about 4 days

> (possibly 3 or possibly 5 I'm really not sure). Has that been too

> long and I should throw them out now?

==>Just boil them for 15 minutes and then lower the heat to simmer.

Bee