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Bone broth with meat?

Answered on June 14, 2014
Created June 14, 2014 at 8:43 AM

I plan on making my first batch, but all recipes just say "add bones". I have a rotisserie chicken that I want to use, but it has a good amount of meat on it. Is it okay to use? Keep skin on? Dint know if adding meat would change the benefits of pure bone broth

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2 Answers

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10ec51c0e6e41939215a55316ad3d0b7

on June 14, 2014
at 02:54 PM

Adding meat will increase the nutrients in the broth. When doing beef, I boil the bones and then add stew meat in the last 8 hours. For chicken, I start with the whole chicken parts and take off the meat and skin after about 6-8 hours.

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56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on June 14, 2014
at 01:59 PM

definitely use the skin. It does not take much effort to fish out the chicken when the meat is cooked, get the meat off, and put back into the broth skin, bones and cartilage. My mother used to then chop finely the meat, dress it with lemon salt and olive oil, and give it to us kids with the onions and potatoes which were also fished out of the broth. It was my favorite child food.

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