I have been following this recipe:
which asks for cooking the broth 12-24 hours. I am not usually home for that period of time unless I include sleep time. I do not want to leave the broth bones on the stove all night. I also do not like the suggestion of covering it with a towel and getting back to it. It doesn't stay warm enough and I worry about bacteria forming. May I cook the soup for 6-8 hours, cool it, and then cook it another six to eight hours the next day and get the same result (extraction of nutrients from bones)? I do not have a crock pot big enough either. Thank you!
asked byAngelina (842)
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on February 05, 2013
at 08:19 PM
Use a pressure cooker!
Take a look at how gelatinous my broth is in just 25 minute: https://www.youtube.com/watch?v=xeefU9f28Cs&feature=youtube_gdata_player
The video above was 4 pounds of empire kosher chicken (cut up), 3 cups of water, for 25 minutes.
I recently made a bone broth in 75 minute with a chicken carcass, a few beef bone marrow bones, and 1 pound of chicken feet. The bones were really soft so I have every reason to think the bones imparted minerals. Clearly (visually), there is a ton of gelatin in the broths.
When I used a 12 hour slow-cooker process, I only got it to gel a little.
The pressure cooker is faster and does a better job in my opinion.
on February 04, 2013
at 03:24 PM
Of course you can. In fact, several people, including me, freeze their bone broth soup and use it for the next few days. When you do so, none of the nutrients and minerals are lost, but stay there totally intact. But if you are adding some vegetables and other stuff, they would absorb the broth while in the refrigerator and you would have to add some more water while cooking your broth again.
on February 04, 2013
at 10:07 AM
I can't see why not. Everything will be exposed to heat for the same amount of time, whether you do it in one go or not. Could be a bit of a hassle, but I can't speak of experience - on quite a few occasions I've had things cooking on a low heat overnight...
If you are concerned about bacteria flourishing bear in mind that doing it twice will necessitate cooling it twice, with all the added potential for bacteria to flourish associated with that added time. May not be as much of an issue, or a big deal at all though...