Bone Broth Concentrate

[d00d]

Ah, that’s interesting. So I googled

bone broth heavy metals

and lots of info came up including …

“heavy metal levels in many regulated or organic bone broths remain low and comparable to—or lower than—common dietary items like rice or spinach”

[AnnieS]

It’s when you start setting off airport security alarms that you should worry.

When it comes to bone broth I prefer to make from fresh meat. Nothing I buy ready made seems clear of Additives that cause symptoms of ugh-ness

[d00d]

@AnnieS

It’s when you start setting off airport security alarms that you should worry.

BHAAAAAAAA

@AnnieS

When it comes to bone broth I prefer to make from fresh meat. Nothing I buy ready made seems clear of Additives that cause symptoms of ugh-ness

The ones I’ve seen advertised are organic with nothing but salt and water added.

[AnnieS]

Yes thats on the label but my body tells me otherwise. Even some spices can be contaminated with goodness knows what. My approach is to test it once and if ok I will keep buying. I used to wonder why I felt unwell and took me a while to figure out it’s something in processed foods

[Bruce]

Just as a matter of interest what is the difference between bone broth concentrate and Bovril?

[Chilliboot]

Bovril certainly has additives and is very yeasty. I really like the idea of homemade bone broth although the process does look very involved using a pan. The closest I’ve come is using slow cookers to make stock!

[Azz]

Just make your own bone broth - there’s a link in this older thread:

Alternative Therapies

Here ya go How to Make Homemade Bone Broth | Wellness Mama Broth is very high in the amino acids proline and glycine which are vital for healthy connective tissue (ligaments, joints, around organs, etc). “In addition, glycine is required for synthesis of DNA, RNA and many proteins in the body. As such, it plays extensive roles in digestive health, proper functioning of the nervous system and in wound healing. Glycine aids digestion by helping to regulate the synthesis and of bile salts an…

[Chilliboot]

Nice one Azz!
Just to complicate matters I’m wondering if it’s safe to break up chicken carcasses and freeze until I’d have enough for the recipe. In our case there’s just the two of us, it’s going to take a little while to save up so to speak.

And as for the price of beef these days!

[d00d]

@Chilliboot

And as for the price of beef these days!

It’s just the bones you want.

[d00d]

@Azz

Just make your own bone broth - there’s a link in this older thread:

Here ya go How to Make Homemade Bone Broth | Wellness Mama Broth is very high in the amino acids proline and glycine which are vital for healthy connective tissue (ligaments, joints, around organs, etc). “In addition, glycine is required for synthesis of DNA, RNA and many proteins in the body. As such, it plays extensive roles in digestive health, proper functioning of the nervous system and in wound healing. Glycine aids digestion by helping to regulate the synthesis and of bile salts an…

Thanks, I’ll take a look later.

[Azz]

That’s a common practice Paul - like David has said above you just want the cooked bones - so once you have your Sunday roast and you’ve eaten all the meat, you save/use the bones.

I’ve made it with the bones off a single chicken, and it’s been more than enough

(Beef/lamb bones are a bit nicer tho - but chicken is good too if it is good quality chicken)

[Chilliboot]

I know - easier said than done in my neck of the woods. No independent butchers, only supermarkets. Old fashioned scraps and cheap cuts of meat aren’t readily available!

[Chilliboot]

@Azz

That’s a common practice Paul - like David has said above you just want the cooked bones - so once you have your Sunday roast and you’ve eaten all the meat, you save/use the bones.

I’ll have to get into the habit Azz!
With Christmas coming up it’ll be a good time to start!

[d00d]

We got taking to a woman on a bus who said:

Simmer a whole chicken, and make broth/soup with the water. Keep the meat or bin it.

[Azz]

That sounds more like chicken soup David.

---

Just found my bone broth recipe:

Stock / Bone broth

• 1 KG (or more) of bones from a healthy source

• 2 chicken feet for extra gelatine (optional)

• 1 onion

• 2 carrots

• 2 stalks of celery

• 2 tablespoons Apple Cider Vinegar (ACV)

• Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.

Add (roasted) bones to ACV and cold water and let sit for 20 to 30 minutes.

Add 1 onion, 2 large carrots, 2 celery stalks; rough chopped. Add 1 tablespoon of sea salt and 1 teaspoon of peppercorns.

Bring to boil then simmer for 24 hours.

During the last 30 minutes, add the garlic and parsley, if using.

[d00d]

@Bruce

Just as a matter of interest what is the difference between bone broth concentrate and Bovril?

Bone broth concentrate has bone marrow which contains Collagen … the magic.

[d00d]

@Azz

That sounds more like chicken soup David.

Jewish penicillin.

[Patrick]

It has a great reputation for quality! The taste is very natural and beefy—not artificial like stock cubes—though most people like adding a touch of salt or pepper to taste. Because it yields 44 servings, the jar lasts a long time, so it’s actually pretty decent value per cup compared to ready-made liquid broths!

[d00d]

So I bought two jars of this, tastes perfectly agreeable, but lacks excitement.

And I’m prepared for anything: