After eating the meat off chicken or lamb bones, I put the bones in the fridge, and when they're all accumulated and I have time to make broth (this is usually a day or two later), I usually rinse them first before I put them in the crock pot. I figure that some bacteria (and maybe the toxins they produce, which I gather don't necessarily get killed by cooking) have accumulated in that time, and rinsing will at least get some of them off.
Is rinsing them not necessary though? Is there a better way to do this?
asked byLaura_47 (25)
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on May 10, 2013
at 05:59 PM
I keep mine in the freezer, but then I like to get a whole bunch before making a big batch of broth, so it takes a few weeks. If you are really concerned, slap them in the oven for a bit, the heat will kill anything. And a little extra browning of the bones will only make your broth that much richer.