Hi there, i just have a few questions relating to bone broth, i recently made my first couple of batches & its damn great i love the stuff, i literally can't get enough and am perpetually making it, my room stinks!
So, i'm finding i can't get enough by simply using it as gravy over food and would like to start drinking it straight up. I'm wondering how you personally go about getting it into a warm drinkable state? Im thinking scoop a big jellyish spoonfull into a mug then add some freshly boiled water to break it down into a drink.
The next question is to do with how the broth settles, my broth tends to go into 3 layers, fat at the top, jellyish broth in the middle & grey jellyish deposits at the bottom which don't look too appetizing, obviously the fat/broth is fine to consume, but what about that greyish nasty looking stuff at the bottom? Discard? Man up & eat it?
Last of all, whats some great recipies to make a thick soup with broth? I like thick soups rather than watery ones, otherwise id just melt the broth & add salt/pepper. Recently ive been adding a sweet pot/big carrot to the broth for the full 24 hours then with the first batch of broth i'll blend the skin/soft bits/broth/veggies all together into a thick soup which is great. When i want to make thick soup with chilled broth i guess i'll boil some veggies until soft then blend it all with broth, but im sure some of you have some great broth soup ideas.
If you've read this far thankyou & i look forward to your repsonses :)
asked byRobert_13 (777)
Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!
on April 25, 2013
at 09:44 PM
I put leftover meat and some veggies in a soup bowl and pour hot broth over it for a quick soup for lunch. I eat white rice and potatoes so I add a one of those two for a heartier meal on cold days.
on April 25, 2013
at 11:04 AM
I don't generally drink the stock I make but cook with it (soups etc). However you could microwave it (note Weston Price people I think had objections to this), or heat it up in a saucepan if you want an alternative method.
As for the stuff at the bottom, I think its meat, connective tissue residue, bone solids that have been broken down. Nothing to be afraid of there...
Re thick soups, if you eat cream using it is obviously the easy way (you probably don't eat cream though ;) ) Other than blending veggies as you've suggested, I can't really think of other ways. Egg yolks can thicken soups and add a hearty flavour, texture. Cooking starch in the broth can make it a little thicker (so too adding flour/a roux if that's what you want)...
I specialise (ie I particularly like!) cooking vegies, herbs in broth then eating the set gelatin the next day, so others who make thickened soups more may well have alternative things to say...
on April 26, 2013
at 08:51 AM
All of the stock is good, the grey bits at the bottom are nutritious. I either make a soup out of the stock, or to have as a beverage, tip enough of the jelly that would fill a mug into a sauce pan and heat it through to a simmer. I flavour it with salt and pepper, and some herbs - either a pinch of dried tarragon (delicious!), thyme and oregano, or cumin, chilli and a pinch of garlic powder. All great!