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Paul Massell

I put the thanksgiving turkey bones in for a quick stock /bone broth


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Joined: Dec 31, 1969

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Posted to Thread #30014 at 3:34 pm on Dec 8, 2017

I used the bones twice to get more yield. On the second pass I put them in for 2 hours on the canning setting (highest pressure). Then I run it all, the bones and a few random veggies, bay leaf or whatever is around, through my chinois. The bones were like potato chips by that point. could crush them with my fingers but got pretty much every bit of goodness. I do this with beef bones too. My wife really believes the bone broth helps her when she or the kids have a cold or some other ailment. And great for a soup starter.

This week I did the same with a rotisserie chicken from costco and got a nice soup out of it.


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