4

votes

Anyone eat ALL the bone remnants left from making broth??

Answered on August 19, 2014
Created January 05, 2013 at 8:35 PM

I'm new to making broth and after my 3 day batch finished brewing this morning, I started munching on the bones... i still haven't stopped. I'm chewing buffalo knuckle as we speak XD. Besides tasting great and having godly texture, am I consuming anything valuable? Or does all digestible bone matter already reside in the broth?? Also, most people advocate the marrow, but does the outer bone layer benefit people? do we digest it?

Fce356005a83353009c11567c217a9bd

on March 18, 2013
at 03:56 AM

+1 for the mix! I also include the connective tissue and some basil or flat leaf parsley.

0382fa263de4c83328dc34a56e25437f

(4238)

on March 03, 2013
at 02:50 AM

Is tasty. I mix it in with the marrow and eat it straight with Himalayan or sea salt.

D33a8d5f095a8532ddf7a0d6c27bfe63

(578)

on January 06, 2013
at 06:51 AM

How long did you have to boil the knuckle to make it chewable?

61844af1187e745e09bb394cbd28cf23

(11058)

on January 05, 2013
at 08:55 PM

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5 Answers

1
2006ccb2b60f9cc5ba5e8eff8a7abc46

on April 28, 2013
at 01:19 PM

I find that the knuckles, femurs and larger bones in general almost never break down enough to actually eat the whole thing. I have had some in for months and I just scoop em out after a while.

chicken bones cook down and pretty much dissolve after a while and are soft enough to eat the whole thing.

Try getting some chicken feet to throw in there, lots of collagen and gelatin in those, oxtails are another really gelatinous and delicious piece to throw in, probably my favorite along with those big connective tissues on the knee knuckles:)

I am pretty sure all of the minerals that continue to dissolve are beneficial, why wouldn't they be? I find broth to be an excellent compliment to muscle meat. Ive cut down on consumption of meats by adding gelatinous broths :)

A tip for throwing marrow bones in broth, is to thaw them out and scoop out the marrow, and save that to just add to a cup of broth before you eat it, or cook lightly and smear on a cut of meat or top veggies. I think people over cook their broth, let it roll for a long time and it makes the fats super oxidized, i think this is why a lot of people get queasy from their broth, cook that shit slow and low and don't scorch your fats!

1
A31b063c5866c08aa9968a8f2f1e9949

(1721)

on January 05, 2013
at 10:24 PM

Information already available on paleohacks...

http://paleohacks.com/questions/81826/cooking-and-eating-bones#axzz2H8riaaSE

http://paleohacks.com/questions/1110/how-do-you-eat-bones#axzz2H8riaaSE

I do think there are parts of the question that are not well addressed by other questions/answers (most specifically on digestion), but hopefully this will point you in the right direction.

0
Medium avatar

on May 28, 2013
at 05:41 PM

Can't too much calcium lead to problems? Kidney stones, weird white spots on finger nails, etc...?

0
242f56a9e5c9c24633b7a1a8177d27ff

on May 07, 2013
at 09:23 PM

I find bones get soft enough to chop with a knofe, after a couple of days in a slow cooker, so maybe a blender could make a bone broth smoothie. Interesting idea.

0
089dd41b18fbb95ebb5347cded708d98

(5635)

on February 03, 2013
at 12:46 AM

i didn't know you could eat the bones! i just made a huge batch of beef broth in the crockpot. it is more gelatinous than any chicken broth i've made so far. i used knuckle, short rib bones, and marrow bones. i scooped out the marrow and ate that. didn't think the knuckle meat would have any flavor since it was in the crockpot for so long.

0382fa263de4c83328dc34a56e25437f

(4238)

on March 03, 2013
at 02:50 AM

Is tasty. I mix it in with the marrow and eat it straight with Himalayan or sea salt.

Fce356005a83353009c11567c217a9bd

on March 18, 2013
at 03:56 AM

+1 for the mix! I also include the connective tissue and some basil or flat leaf parsley.

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