6

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Is it ok to mix bones from different species when making broth?

Answered on August 19, 2014
Created July 16, 2011 at 4:58 PM

I keep bones in my freezer and make broths from time to time. Pork ribs, ribeyes, chicken bones, and even the remains of shrimp and fish. Something feels really wrong about making a broth that mixes fish and beef, for example. Even pork and beef feels wrong. Is this just me or is there something to it?

B14dc4aa1ddefbec3bc09550428ee493

(3909)

on July 17, 2011
at 04:12 PM

+1 for creativity.

2fdb7a6236b04bdfc3dacaf2bc236515

(528)

on July 17, 2011
at 01:52 AM

I registered (and de-lurked) just so I could upvote this.

531db50c958cf4d5605ee0c5ae8a57be

(8878)

on July 16, 2011
at 10:17 PM

Very nice. Thanks!

531db50c958cf4d5605ee0c5ae8a57be

(8878)

on July 16, 2011
at 10:17 PM

I do like meatiness...

531db50c958cf4d5605ee0c5ae8a57be

(8878)

on July 16, 2011
at 10:16 PM

Hey you had me going for a few sentences there

Cc7381bd787721575ea9198048132adb

(5541)

on July 16, 2011
at 07:07 PM

Best answer I've seen on this site yet. +1

667f6c030b0245d71d8ef50c72b097dc

(15976)

on July 16, 2011
at 05:39 PM

only exception is the fish. fish stock takes much less time. If you simmer it as long as you would beef bones, etc it'll taste horrible

Eecc48184707bc26bce631485b5b7e34

(4764)

on July 16, 2011
at 05:23 PM

It's definitely ok unless you're going for a specific taste in a specific recipe.

0dbd7154d909b97fe774d1655754f195

(16131)

on July 16, 2011
at 05:08 PM

If somethin's wrong with this I'm screwed. I do as you so. Sometimes I even add in shells from shrimp or crab. I'm a mess.

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7 Answers

21
9d43f6873107e17ca4d1a5055aa7a2ad

on July 16, 2011
at 07:00 PM

No, it's not OK. Haven't you heard of The Horror of Wallingford? In 1876, an old crone by the name of Eulia Sumford was making soup, when she thought she might as well mix chicken and pork bones. She left the pot on to simmer and the next morning it was empty. That summer, there were many reported disappearances of small children and kittens. Farmer Ebenezer Fish had a young infant and decided to sleep beside the baby with a revolver. In the middle of the night he was awoken by a crash and saw a large form creeping toward the baby. He fired and the creature fell. When he lit a lantern he was shaken by the horror that lay before him, a creature not quite pig and not quite chicken, with a porcine face, but a beak, and large chicken-like claws.

No, just kidding. I often mix up bones when I'm just making stock for myself for health reasons and I don't care what it tastes like. Mostly it tastes fine though. I wouldn't mix fish though, I think that might actually taste bad.

Cc7381bd787721575ea9198048132adb

(5541)

on July 16, 2011
at 07:07 PM

Best answer I've seen on this site yet. +1

531db50c958cf4d5605ee0c5ae8a57be

(8878)

on July 16, 2011
at 10:16 PM

Hey you had me going for a few sentences there

2fdb7a6236b04bdfc3dacaf2bc236515

(528)

on July 17, 2011
at 01:52 AM

I registered (and de-lurked) just so I could upvote this.

B14dc4aa1ddefbec3bc09550428ee493

(3909)

on July 17, 2011
at 04:12 PM

+1 for creativity.

4
03aeff8d87a3b53a449b5b8e9158da98

(3268)

on July 16, 2011
at 06:51 PM

Remember the scene in Ghostbusters with the positron colliders?


Dr. Egon Spengler: There's something very important I forgot to tell you.

Dr. Peter Venkman: What?

Dr. Egon Spengler: Don't cross the streams.

Dr. Peter Venkman: Why?

Dr. Egon Spengler: It would be bad.

Dr. Peter Venkman: I'm fuzzy on the whole good/bad thing. What do you mean, "bad"?

Dr. Egon Spengler: Try to imagine all life as you know it stopping instantaneously and every molecule in your body exploding at the speed of light.

Dr Ray Stantz: Total protonic reversal.

Dr. Peter Venkman: Right. That's bad. Okay. All right. Important safety tip. Thanks, Egon.


Same thing with bone broth.

;)

531db50c958cf4d5605ee0c5ae8a57be

(8878)

on July 16, 2011
at 10:17 PM

Very nice. Thanks!

1
4e184df9c1ed38f61febc5d6cf031921

(5005)

on July 17, 2011
at 07:21 PM

If you make a stock with chicken bones (from a roast chicken) and put a couple of pigs trotters (feet) in there - you will get the most wonderfully flavoured and gelatine full stock you can imagine. If you can get chickens feet too - so much the better.

Fish bones are great for stock - but don't expect them to make your chicken cacciatora taste too great! Use them for fish dishes.... and there are plenty of them.

1
8caffe4dea631347b447e9f4e12fb2da

(589)

on July 17, 2011
at 07:14 PM

I keep a pot of soup going that never ends. I call it trash can soup, What ever is left over from dinner that I'm not going to use in my morning eggs goes in the pot. Every so often I throw in bones or some good fatty meat to help the stock. Also use veggies that if not used soon will go bad. This past week it had beef, pork and turkey in the pot, really good. Saves money too.

1
E800613ee2bde1743bf34fdc9ef29016

(80)

on July 16, 2011
at 05:24 PM

I can't imagine that there would be anything wrong with this for health reason. If I make fish stock I tend to use bones and shells from all sorts of different fishes. I wouldn't mix that mixture with any sort of meat because I think it would taste weird. As for mixing bones from different types of meats together, the flavors will be more muddled. You won't get a chickeny broth or a hearty beef stock, just sort of a "meaty" taste. But if you like that taste I say for for it.

531db50c958cf4d5605ee0c5ae8a57be

(8878)

on July 16, 2011
at 10:17 PM

I do like meatiness...

1
0a2dd50f2d3951bf3fb83fc4638c9512

(1960)

on July 16, 2011
at 05:11 PM

Can't imagine any probs, except for variations in quality -- like, if you were to mix bones from organic sources with those from the "industrialized" food stream. As someone who loves to cook, my preference would be to keep things separate purely for flavor reasons. Some recipes just taste better with one stock or another. Personal preference also is a factor. (Ex.: I like rice made with chicken stock, but notsomuch with beef or veggie stock.)

0
Ff14c0be6d6777c1cba96878a502abfc

on October 16, 2012
at 07:26 PM

Ottawa, Canada...I mix broths all the time, after lifting off the fat content, I freeze the broths. If I am missing a bit of volume on one soup, I add anything out of the freezer...works like stink!

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