tag:blogger.com,1999:blog-3313009931298256746.post3947293779483747456..comments2024-02-25T07:27:59.560-07:00Comments on Nourished and Nurtured: How to Make Bone Broth and My Favorite Glass Container for Freezing BrothSarah Smithhttp://www.blogger.com/profile/01348347054374584427noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-3313009931298256746.post-56214439549033451622014-08-28T17:44:41.354-06:002014-08-28T17:44:41.354-06:00Personally, I wouldn't freeze broth that was 5...Personally, I wouldn't freeze broth that was 5 days old, especially since often the meals I make with my thawed broth end up being frozen or consumed over several days. If I had a bunch of 5-day old broth, I'd make some soup and eat it tonight and tomorrow.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-44044061436138847852014-08-28T17:41:13.001-06:002014-08-28T17:41:13.001-06:00Please help....... I made a broth on Sunday, refr...Please help....... I made a broth on Sunday, refrigerated and skimmed fat on Monday. I have been having a cup a day and I have a lot left over. Do you think I could freeze it 5 days later? Many thanks :-) ClaireAnonymoushttps://www.blogger.com/profile/04515582827316605772noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-25109792085403413972014-04-30T08:18:53.936-06:002014-04-30T08:18:53.936-06:00Hi! I bought one at the grocery store, but it was ...Hi! I bought one at the grocery store, but it was labeled free range, antibiotic-hormone-additive-free. Hmm.Anonymoushttps://www.blogger.com/profile/13806022013079128845noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-58282649664169649052014-04-30T06:08:31.084-06:002014-04-30T06:08:31.084-06:00I'm not sure what caused this problem. The onl...I'm not sure what caused this problem. The only time I've had broth become stinky was when using conventionally-raised chicken (like the type you can buy at any grocery store). That actually stunk up the house, and I've never used it again for making broth. <br /><br />Were you using conventionally-raised turkey as opposed to organic or free range? Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-38632124504205316312014-04-29T19:45:40.608-06:002014-04-29T19:45:40.608-06:00SOS! I roasted a turkey and then picked most of th...SOS! I roasted a turkey and then picked most of the meat off the carcass. Then I put it in the slow cooker with the drippings, fat, etc and water (my GAPS babe can't do veggies yet so I omitted them). I put it on low. During the day I had to keep turning it to "keep warm" because it was boiling on just low and sputtering/rattling the lid. During the past two days I keep switching it from low to keep warm. The first night I took out half the broth and froze it and added more water. I forgot to remove the fat. My problem is that it STINKS! I can't even describe what it smells like- but definitely not the delicious smell I usually get when I simmer turkey broth on the stove. The top is all yellow and looks cheesy? Do you think this is because the fat got funky? Or the boiling that it did on low heat was too hot? (Usually on the stove I leave mine at just a few small bubbles coming up- very low simmer). I don't think I had any organs in there to stink it up... not sure what to do. It tastes kind of strange, so I'm going to ditch it, but I'm so bummed and wonder if you can help me figure out what I did wrong. I love the idea of doing a continual broth and hope this can be a good way to help me save some money! Thanks so much!Anonymoushttps://www.blogger.com/profile/13806022013079128845noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-63031615234766666242014-04-18T15:03:02.251-06:002014-04-18T15:03:02.251-06:00Thanks so much!!Thanks so much!!C, Elle & Parkerhttps://www.blogger.com/profile/03126938674742232048noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-69970176872926826342014-04-16T10:51:47.443-06:002014-04-16T10:51:47.443-06:00I haven't ever added gelatin to my broth, but ...I haven't ever added gelatin to my broth, but as for your other questions: I'm sure you could boil it down to take up less freezer space. And I do freeze it rather than refrigerating it. <br /><br />You'll have to experiment some to see how much water you need to add based on how concentrated your stock gets on the stove. I can usually tell by the color: when my broth is very concentrated it will be very dark brown, so I will add twice as much water as stock. When it is medium brown, I add an equal amount of water as stock. When I want my stock to get more concentrated, I just don't add as much water to the crockpot.<br /><br />Great Lakes brand gelatin is grassfed, and can be bought on Amazon...Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-69860676421490675582014-04-16T10:30:27.637-06:002014-04-16T10:30:27.637-06:00And do you freeze the squares or keep them in the ...And do you freeze the squares or keep them in the fridge? Thanks!C, Elle & Parkerhttps://www.blogger.com/profile/03126938674742232048noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-80711620989970922092014-04-16T10:29:34.327-06:002014-04-16T10:29:34.327-06:00Hi! I love this post and haven't done a contin...Hi! I love this post and haven't done a continual broth before- and our expenses are getting crazy so this is the perfect thing to try. Only I don't have freezer space! So, could I take out half the broth each day from the crock pot, transfer to the stove and just boil and boil and boil until it's reduced to about a cup? (And add fresh water to the crock pot and keep going with the other broth?) Where do you find grassfed beef gelatin? Never used gelatin before. So if I use one of the squares, how much water should I add? When using in recipes, say I needed 1 qt of broth, would I then just add 4 little squares and 1 qt water? Thanks!C, Elle & Parkerhttps://www.blogger.com/profile/03126938674742232048noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-6439489187381206142013-09-16T13:10:06.135-06:002013-09-16T13:10:06.135-06:00Great! I'm glad to be of help! Here are a few ...Great! I'm glad to be of help! Here are a few links to recipes that include broth. You can find more if you search for "broth" in the search box on the right side bar (about mid-way down the page).<br /><br />http://nourishedandnurtured.blogspot.com/2012/12/asian-beef-soup-with-mushrooms-and-bok.html<br /><br />http://nourishedandnurtured.blogspot.com/2012/10/braised-cabbage-and-sausages.html<br /><br />http://nourishedandnurtured.blogspot.com/2011/01/chicken-and-vegetable-soup-with-creme.html<br /><br />http://nourishedandnurtured.blogspot.com/2012/02/curry-meatballs-and-veggies-grain-free.html<br /><br />http://nourishedandnurtured.blogspot.com/2012/04/meatball-and-mushroom-soup-gaps-primal.html Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-14301287137113975712013-09-16T12:09:59.577-06:002013-09-16T12:09:59.577-06:00Hi Sarah!
Love, love, LOVE this post! I've bee...Hi Sarah!<br />Love, love, LOVE this post! I've been reading about, and entertaining the idea of GAPS for about a year now, but have always been intimidated by the broth-making, that's obviously such a huge part of GAPS! I just ladled out my first 2 jars of broth from the crock pot and am so impressed! Thank you!<br />Also, do you happen to have a list of recipes that include broth? I see you mentioned the caramelized green beans and will definitely be trying those!<br />Thanks!eberry5003https://www.blogger.com/profile/13976371287474745550noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-23265752569745188822013-05-10T10:31:12.508-06:002013-05-10T10:31:12.508-06:00I've been doing this for a few days and I'...I've been doing this for a few days and I'm so excited about it! It's so wonderful to have REAL chicken stock as opposed to using boullion (I'm a beginner, here...). I had no idea about the bones softening and being able to eat them, or how long you can use the bones! So cool. Thanks.Beckyhttps://www.blogger.com/profile/15337465866190446630noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-52222885229649883532013-04-12T18:44:29.642-06:002013-04-12T18:44:29.642-06:00Thanks so much for answering my question about the...Thanks so much for answering my question about the extra liquid -- I will be making broth this wknd. :)<br />- LucyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-34700181415205025852013-04-11T07:57:10.261-06:002013-04-11T07:57:10.261-06:00Hi Lucy,
Yes, you can include that liquid in the b...Hi Lucy,<br />Yes, you can include that liquid in the broth pot, or use it for something else if you like (Mmm, gravy). Either way is fine.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-35359249815736122062013-04-10T19:32:04.474-06:002013-04-10T19:32:04.474-06:00Hi! I just added your blog to my RSS feed reader a...Hi! I just added your blog to my RSS feed reader and am glad I found it. Question: I roasted a chicken in the crock pot today. The pot now has a fair amount (2-3 inches) of rich liquid in it. Should i include that when I start my bones for broth? I can't remember what I did the one other time I made broth. Thanks! <br /><br />- LucyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-21401088713119232802013-03-07T11:25:11.463-07:002013-03-07T11:25:11.463-07:00Thank you for this. I've been doing this the ...Thank you for this. I've been doing this the last couple of weeks and now I have a bunch of broth in my freezer. It came in really handy this week as we've been too sick to get to the grocery store but wanted soup to help with our colds. Anonymoushttps://www.blogger.com/profile/14543790950873697875noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-44305421402463630192013-02-24T13:43:13.433-07:002013-02-24T13:43:13.433-07:00I've never used one that old, but it seems lik...I've never used one that old, but it seems like it should be fine to use...Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-74112873956112298072013-02-24T13:26:24.385-07:002013-02-24T13:26:24.385-07:00Hi Sarah, this sounds interesting. I currently ha...Hi Sarah, this sounds interesting. I currently have a 3 day old roast chicken carcass in the fridge - is it too old now to use? Vickihttps://www.blogger.com/profile/01529416439720810403noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-73004428605732571542013-02-23T16:07:27.405-07:002013-02-23T16:07:27.405-07:00It's definitely kinda strange :)
I've als...It's definitely kinda strange :)<br /><br />I've also read before that the carcass should be roasted to get the most out of it. I'm sure that helps with broth that is cooking for a short time. I really don't think it is required, though, for this long-cooking method. The bones (even the big chicken bones) can be easily crumble in your fingers after cooking for several days. <br /><br />And you can totally make broth without the veggies; I just think it makes the taste better.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-17609978689828362722013-02-22T20:27:13.455-07:002013-02-22T20:27:13.455-07:00So it's sort of a soap? Now that's strange...So it's sort of a soap? Now that's strange! Ha! Soap soup. Or soup soap. :) Either way, it's kinda strange! Today I read somewhere else that the carcass should roasted to break down the marrow so it will release into the broth. Have you ever heard that? As we discussed above, I like the idea of just boiling (simmering) the chicken rather than roasting sometimes, but of course I want the nutrients out of the carcass and want to do it right. Sometimes there is coflicting information, and right when I think I've figured out what to do, I realize I'm confused again! Also, I generally just toss the carcass and water into the pot, without adding onions and carrots, etc, just to save time and energy. I assume those other things are for flavor and do add some nutrients, but is it safe to assume the chicken is releasing plenty of nutrients even without those additional ingredients?Taranoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-35512306582652503352013-02-20T15:41:09.719-07:002013-02-20T15:41:09.719-07:00You are right, the foam does not rise to the surfa...You are right, the foam does not rise to the surface with a slow cooker. My understanding is that it is saponins of some sort kinda like in soap). I do skim the foam off when I make soup or broth on the stove, but just decided not to worry about it in the slow cooker...Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-58741373012701570402013-02-20T14:10:41.768-07:002013-02-20T14:10:41.768-07:00Interesting point about using the slow cooker, and...Interesting point about using the slow cooker, and I'm totally in favor of saving on dirty dishes! But the thing I've never figured out about doing chicken in the slow cooker, or even starting the batch of bone broth in the slow cooker, is what to do about the scum/foam stuff that comes to the surface. Well, it usually comes to the surface when bringing to the boil in a pot on the stove, but what do you do in a slow cooker? One time I tried it, and none of the yucky stuff came to the surface, leading me to believe it was still in there somewhere. Icky?? Hmm... What is that foam and scum anyway? Just wondering what you think about that. :)Taranoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-52421467252764577422013-02-15T21:48:01.926-07:002013-02-15T21:48:01.926-07:00Yes, you can still use that carcass. You could ev...Yes, you can still use that carcass. You could even cook the whole chicken in the slow cooker, then pull off the meat (yes, you get so much more off cooking it that way) then throw the bones back in the pot. That is how I did it when we first started GAPS, and it works fine plus saves on dirty dishes.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-6214699313358375202013-02-15T19:12:22.017-07:002013-02-15T19:12:22.017-07:00Hi Sarah, I've realized I kind of prefer cooki...Hi Sarah, I've realized I kind of prefer cooking the whole chicken GAPS-style (boiling/simmering the whole chicken in a large pot of water, resulting in meat stock) rather than roasting. I like the taste of roasted chicken, but it seems that I get more meat from the chicken when it's boiled because it's so well-cooked it's falling off the bone and I can easily pull the rest off. But when roasted, there are some tougher parts on the leg/thigh area that are harder to remove. So once I've removed the meat and strained the stock after cooking the chicken on the stovetop, is it okay to use the carcass to make bone broth in this manner that you've described, rather than starting with the roasted carcass? Or is there some reason why the nutritional attributes would be different in a chicken cooked that way as opposed to roasted?Taranoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-62007824498324292342013-02-05T00:20:56.188-07:002013-02-05T00:20:56.188-07:00Yes, a CrockPot is one brand of a slow cooker. I ...Yes, a CrockPot is one brand of a slow cooker. I was saying I originally used a pot, as in a large pot on the stove, back when I first started making broth years ago. As for slow cookers, there are two main brands which are Hamilton Beach and Crockpot. Some people say there is a potential for lead in both types. From the research I have done, it seemed like there was less chance of any lead being in the Hamilton Beach type, although I was never fully convinced that lead was really an issue with either type.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.com