Hearty Bone Broth Packed With Nutrients
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- Опубліковано 7 вер 2024
- Today we show you how to make Bone Broth. This was an essential ingredient in 18th Century cooking that has had a modern resurgence in recent years. This recipe comes from Elizabeth Cleland's 1755 Cookbook, "The New and Easy Method of Cookery."
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I almost had a heart attack when I saw you take that slow cooker out. For a moment, I forgot you weren't -actually- from the 18th century!
LOL! "what ungodly madness is this?"
I love it, John!
He found it in a archaeological dig a few steps from the back door of Washington's residence at Mount Vernon.
🤣🤣🤣🤣🤣🤣
My immersion is ruined, unsubbing. Lol
I love bone broth, I make it all the time, it's helped my knee recovery after I hurt it and cracked something inside. If you add like a teaspoon or so of apple cider vinegar it helps extract more out of the bones without effecting the taste. I put a small clove of garlic, a small onion, a small lobe of ginger (all cut in half) and a stem of rosemary with the leaves still on in mine. I drink about four ounces warmed up in the morning with breakfast.
What's done with the marrow?
Bella Ferman Well if you did it right, it's dissolved into the broth, or at least a good amount of it is.
Thank you very much for your kind reply!
I also make it ..i add lots of onions and other veggies...
I do not use the butter
John: *pulls out slow cooker*
Us Viewers: WHAT SORCERY IS THIS?!
He's a Witch!!
Fun fact: Slow cookers are pretty popular in the southern parts of the US, kettles too.
In Asian Cuisine, the Bone Broth is a main component of Ramen-style dishes. The meat would be given a sweet and savory flavor to go with the soup and mix it with noodles, vegetables, and sliced boiled eggs (or even raw for the most exotic, where the heat of the soup will cook it as you stir).
I have made ramen with raw eggs cooked in, very good
I've added a dab of peanut butter to Ramen dishes. If it's watery enough, the peanut butter dissolves right in. A little bit is very rich and savory. Too much and the peanut butter flavor comes out too strong for my taste.
ryoga316 Tonkotsu you mean. Both Malaysia and Singapore have a dish that consists of a bone broth made from pork and spices.
The Koreans make Bone Soup which I would love to try someday.
ryoga316 Pho. . .so good!
My late mother was depression-raised. She always used bones leftover from a beef roast or turkey carcase or a ham roast. She made beef-barley soup with beef bones; turkey vegetable soup with a turkey carcase and (my favourite) split pea soup with a ham bone. It was her way of squeezing another meal out of a roast. I have done the same thing, but also use the "bone broth" as stock for gravy or other uses. Any meat left on the bones goes into the soup, so we were never all that careful to scrape every scrap of meat off the bones when the roast was hot. Save it for the soup.
You know Jon, I was half expecting you to say: " Most 18th century cook books don't really talk about" slow cookers... lol!
This was also recommended as an Invalid food to help build up Patients who needed the goodness but were too sick to eat & digest it, Mrs Beaton calls it Beef Tea. In the UK Scrag End more usually refers to Neck of Lamb and is the basis for the Culinary Genius of Lancashire Hotpot. And, in the best Kitchens, a Stockpot is ALWAYS on the go, on a slow simmer (and odd bubble or two breaking the surface just occasionally ) ALL trimmings of Meat, washed Vegetable Peelings and not quite up to par Veg will be simmered with aromatics to create Liquid Gold. The best Michelin Starred Chef will tell you the difference between an "Ordinary" kitchen and theirs IS the Stockpot. Stock Cubes or Pastes, however expensive can't recreate the taste of a well prepared Stock. The one thing I WOULD suggest is that you don't add Salt at the start of Stock preparation, you could screw up the whole thing because reducing the liquid increases the saltiness, you don't usually season until the end.
Essem Sween good to know. Thanks.
Woops. I added a little garlic salt😂 THEN I come here to see how I was SUPPOSED to do it 😂
Now this, this is something that is very familiar to me. My mom would typically always start her soups in this fashion, starting off with either beef Ribs, femur bone ends, or beef shanks like these, a few bay leaves, peppercorns, and a yellow onion which was cooked until the meat fell from the bones. Still to this day one of the absolute best ways to start a proper soup. It is also one of the first steps that I learned while in culinary school (back in my less wild college days) for preparing stocks and demiglace. Great video, I always look forward to the next video!
Thank you, Jon, for another great video. I learned about modern Bone Broth some years ago when I was researching "stock wells" which were common in wood and gas stoves. For those not familiar with the stock well, it was a dedicated "well" in the stove top which housed a removable tall pot in which the left over meats etc were added at the end of the day. These stock wells became the next day's cooking broth base and of course each day's broth could change with the meats and vegetables used. The stock well would frequently be kept going for days or longer to continue to collect protein and nutrients. Some modern slow-cooker bone broth users keep their slow cooker on for days to continue to add to the flavor combinations. Some kind of acid, wine, lemon juice or vinegar extract more of the protein (gelatin) from the bones.
John, I love how the crock pot has become the modern version of the low and slow cooking at the side of the fire or back of the stove. We even have an old crock without the rubber ring that makes great beans.
Every pot of beans, soup or stew had a beef bone in it.......that's what made the juice so tasty. This disappeared because many actual butcher shops disappeared. Most Americans now purchase prewrapped-precut-prefrozen meat from gigantomart rather than buy "good" meat from a butcher shop.
Many farmers markets sell locally raised meat, and bones, if you ask.
Ah, good ole beef shanks! My grandmother used to cook those in the oven. I do as well. Here in New England, I can't find beef shanks in the summer time, they're sold in fall through winter because they take so long to cook. No one wants to run an oven for hours during the summer. I will marinate mine in rosemary garlic and Worcestershire Sauce, then I pepper them and coat them in flour. After that I sear them in a hot heavy dutch oven on the stove.( My grandmother didn't do these extra steps and she used a roasting pan and just some water, so her broth came out thinner than mine does.) When done, I shut the fire off and add in a can of beef broth, some water, enough to just cover them. Then in goes the carrots, celery, onions and cut up potatoes. I'll add in more garlic and rosemary too. You can put in some mushrooms as well. I also add some tomato sauce/puree or paste (whatever I have on hand) to the whole thing and toss it in the oven at about 350F for about 4 hours. The meat will shrink down, but whats left is tender and really tasty! The acidity in the tomato sauce helps to break down the tough meat, so it becomes soft. The flour helps to thicken the liquid as it simmers in the oven, so you end up with an almost beef stew type of meal. It's really good on a cold winter evening!
You could omit the potatoes and make mashed potatoes on the side, serve the meal next to or on top of the mashed potatoes. Man oh man, that's good eats!
Beef shanks used to be really cheap, I could pick them up for about $2.00 - $2.50, but now they've pretty much doubled in price per shank. :-(
It's a bit of a time consuming meal, but it used to be really inexpensive, so it was worth it.
Bone broth never went out of fashion in Asia. There is no reason not to boil the rich flavour out of bones.
Chino Gambino it never went out of style in our house either !
Chino Gambino that’s how you make a good ramen.
Never was in style in our house, I’m gonna change that.
And that marrow is where the flavor is. Never gonna get out of style
I'm glad my Japanese mother would cook chicken bone broth for me. Good skill to have to get good nutrition and not waste.
I’m an impulsive chef and as soon as I watched this, bought 3 lbs of beef shank, some beef bones (the beef shank is boneless) and am doing this recipe now. Can’t wait to see how it turns out.
Korean Bone Broth, simple, with added meat (beef, tripe, anything really), glass noodles, salt, pepper, green onion, and some good rice; it really warms you up
One mistake here: everybody who cooks their own broth knows you have to siphon off the foam (which is protein), when the broth first boils. This is important for two reasons: 1) you actually get a clear broth 2) you get rid of the bitter taste that occurs when the protein flakes and lumps together and sinks to the ground. Then you filter it to get rid of potential bone splinters and to take out the laurel and what else you used to flavor it. But it is highly recommended to remove the protein-foam early as this is what keeps your broth from being truly delicious. And it can't be filtered out by means of a cloth later. It will have bound with the rest of the broth turning the taste.
He cooked it in a slow cooker, which doesn't get hot enough to boil.
I have never had foam in a slow cooker.
I always figured it was the blood, as the foam tends not to come up if you roast your bones/pig totters before putting them on a roiling boil?
Some recipes don't call for this. For example one of the big differences between Thai and Vietnamese noodles is Vietnamese clean the foam out of the broth and try to keep it clear whereas Thais leave it in. If the recipe is for a 'rich broth' they may have skipped this step on purpose then the broth will have a thicker, oilier quality.
thank you, ive heard of skimming but didnt realize how early on i'd need to skim. that would explain the off taste. this applies to other meat broths too, like chicken?
Liquid gold!!!!! We have bone broth every day in our house (from pasture raised animals) very versatile and so very good for you. Thank you so much for another terrific episode!!!!
Bone broth is a favorite in our house.
I do hope you will do a portable soup episode! I made portable soup once out of two full vats of defatted bone broth, reduced to about 2-3 inches in the pot after two days of constant low simmer. Let it solidify in a baking tray, then cut into small cubes, and dried under a fan for about 3 or 4 days. A lot of effort over the course of a week, but it lasted for almost a year, and I used it as homemade bouillon cubes!
He did a portable soup recipe awhile ago.
Native American women made a different sort of bone broth by smashing the large bones of animals. The best fat came from the knuckle ends of the largest bones, can't be extracted by just simmering so women would smash them between rocks before cooking. Marrow was used like butter, the best was creamy and yellow and came from the long leg bones. Now I wonder if there were Colonial recipes that were similar. And hoof soup! I wonder if the Wasichu ate that : ). I know it was a popular cabinetmaker's glue but for Native Americans it was also food. Now you have me making a shopping list again : ).
Wasichu?
How would they cook it and manage to keep all the liquid? From what I’ve heard, without metal pots it would be very, very difficult to make soups and stocks?
@@MsXizan it is the Dakota people's word for no native people mostly of European decent.
@@MsXizan Lakota word for whiteman that doesnt value his hair.
@@clippedwings225 Brazilian natives cooked stew, broth and soup in earthenware pot without issue.
In Russia we make holodets (холодец) / aspic with this stuff, still very popular here. Works well with pig necks / feet and smoked sheep bones. ^_^
Cool
This reminds me of tonkotsu (I can't spell it). Same idea, but w/ pork. The broth alone is amazing! I'd love to try this w/ beef, lamb, and goat.
Fantastic video! Loved your historical context and supplemental flesh on the bone lifestyle descriptions, as usual. Even the comments are fascinating. If only all education could be this engaging, edifying, and good.
Your potted meat info reminds me that I have read in old receipts that meat pies were made and set on a shelf for up to 2 weeks, and didn't spoil as long as there were no vegetables in them and they were kept cool.
When you heat your house with a woodstove the air gets very dry so you can put a huge pot of bone broth on the woodstove or hung in the fireplace too keep moisture in the air. Just keep adding water.
Townsends did this five years before Babish and The Mandalorian.
I don't think I would ever want to dress up and play 18th century but I really love watching your videos and seeing what you're gonna cook.
Just learned about bone broth a week or so ago. Kind surprised as my Gram was very much an old fashion cook and learned so much from her. Anyway, as I always do, I did extensive research on it to know how to do it. Then I heard you were going to do a video on it and was super SUPER excited about it. We just used 2 whole chicken carcasses and first pressure cooked them for 30 mins then set them to simmering for a total of about 24 hours. Then we made Cream of Broccoli Soup from it. Picked out what was left of the chicken and used the whole broccoli (cut the stems into thin pieces and boiled then in the broth before making the soup so they would not be tough) then added red onions, minors chicken base (which gives it even more nutrition) celery, and of course the flour, (real) butter , milk rue for thickening......... Sssoooooo yum!!!! The bones we so soft when done they just were much in your fingers. We are all about using the most of everything we can, homemade and nutritious, so this made us soooo happy to find, learn and make!!!! Love your videos and very much enjoy the learning. I have some of the cookbooks you speak of. Love reading them.
As a Scot I can tell you it's pronounced hough. Like Vincent van *Gough* or loch. Usually ch sounds in Scots are those throat clearing like sounds. Howk like you say here actually has it's own meaning in Scots. It's something like: to dig or pick. eg: 'Stop howkin' at yer nib' (Stop picking your nose). So there you go. Love these vids by the way, I have to say though that a good majority of these things you do are still very commonly eaten here. It's slightly strange to watch this in a re-enactemt setting for me! Great stuff though, I've learned from you too. Look up clootie dumpling, cranachan and reestit mutton. Good luck on their pronunciation ;)
*snicker* "nib" That's such a cute word for nose.
Reading this, in my head I heard it all in the voice of Groundskeeper Willie. :)
yea... but some SMALL difference: it was Vincent van Gogh, not Vincent van Gough...
I would guess... I don't know for certain, but I would guess... that this word is the etymological root for American English "hock," as in a ham hock. It's the tougher narrow end of a smoked ham, often simmered to make a smoky ham stock for pea soup, ham and cabbage, etc. You can usually find the ham hock sold separately at grocery stores just for this purpose.
I love roasting beef shanks with thyme and garlic... and those are some nice meaty ones. Thanks for a great explanation of bone broth and how it was used.
Bone Broth is proof that God loves us and wants us to be happy
You said that about beer.
Bone broth with beer or beer with bone broth?
Captain Flint what's childhood cancer?
Katie Bayliss could be caused because kids now have their vaccinations all at once at times eight a time my great great great great great grandson had six at the same time and now he has a serious flu.
@@marquislouis-josephdemontc1518 No. It's just a part of the huge childhood mortality that humans naturally go through. You know, most kids in the past didn't survive to adulthood. We're fortunate, at least, that child cancer is easier to cure than adult cancer. Vaccines have at least prevented the majority of childhood deaths that are caused by disease.
It was interesting to watch a western style beef bone broth. In Korea, you use only bones, without meat. You can boil the clean bones for 6 to 8 hours, so you can get milky white bone broth which is called 'sagol'. It has a very unique taste that is like nothing else.
I enjoy all your video's very much. I especially enjoy your enthusiasm for your subject, no matter how seemingly mundane. Thank you.
Townsend?! Thats my girlfriends family name :-) How cool...I've subscribed Mr. Townsend. Keep making these educational, interesting, and original videos good sir. Thank you.
My great, great, great grandmother was burned at the stake as a witch for even thinking to use a Hamilton Beach slow cooker to make her rich, delicious bone broth. This fellow is some sort of warlock with his crisp edits and knowledge of cookery
why doesn't this guy have more Subscribers
Too much negativity nowadays. Nobody appreciates nice things like this anymore.
Hes pushing half a mil now.
almost a half million. Most of his videos get more views than a lot of TV shows do
1,43 million ;)
Wonderful video.
I'm thinking that back in the 18th century and on up to today, people would at least cut large bones in half to get all the marrow out of the inside of the bones. The marrow is where a lot of the nutrition and flavor comes from.
Also, wouldn't roasting the bones add another dimension to the flavor?
HWhit9000 Thank you for your kind words! Some of the recipes we read were somewhat shocking, recommending the vigorous use of an axe to break the bones. While roasting the bones first would definitely add to the flavor profile, I do not recall seeing period recipes calling for that extra step. I suppose the closet thing I can think of would be the use of gravies (the drippings from roasted meats) as flavor enhancers.
The lack of a "roasting step" is probably because the bones were obtained with the meat still attached - cooked - and after meat stripped off, used for bone broth. So the bones had already been roasted. Modern meat is usually packaged separate from the bones. So the bones require roasting first.
In order to make beef broth or stock here in the UK, I was taught to roast uncooked bones in the oven before I introducing them them, with deglazed liquid from the roasting pan, to the other ingredients. I use shin of beef for that old English favourite, steak and kidney pudding, where the meat is cut fairly small, floured, and with splash of water, is steamed wrapped in suet pastry, in a pudding bowl. In the days before steamers or pressure cookers they would have been boiled in cloth in a pot hung over the fire. Accompanying vegetables, in nets, would have been added to the same pot later. The only seasoning I use is S &P, crushed garlic and chopped parsley. I use lamb's kidneys, skinned and cored, using sharp scissors to remove as much of the ureters as poss. then put them in a colander and blanch them by pouring boiling water over. Then cut the kidney into very small pieces. The meat and kidneys are not browned off but go into the pastry raw. Steam for four hours. Interestingly, the things that a friend's French husband always wanted when he came to England were steak and kidney pudding and kippers (smoked herring)! Even stranger, quite a long time ago, I went on a bus trip through New England in the fall to Boothbay Harbour, Maine. At the "happy hour" I asked for a gin and tonic; the owner, at the bar said "You must be a limey!". I said this was true, to which he replied "Can you make a steak and kidney pudding?". I said that I could and be went on to say that he had stayed for week in Bermuda and had chosen to eat S&KP everyday! How this was tolerable in Caribbean heat I do not know! It was interesting to find this culinary colonial relic persisting long after independence.
Love the scientific approach, "till the goodness is outta the meat." I never use recipes, my scientific way to know how food is done is by smell.
Another superb video, Jon! My God man, you have a perfect way with presenting these subjects. Your presence in front of the camera lends a perfect provenance to the period AND the subject! Completely enjoyable and educational! 👍🏻❤️❤️🏅🇨🇦
Another great addition. This was the main food for the sick and wounded. Glad you added the potted meat part, most today don't remember clarified butter kept in a dark cool place wouldn't spoil. Those familiar with Ghee know this.
Roasting the bones and veggie scraps before boiling makes it very flavorful too.
My mom did this an so did my grandmother and great grandmother did this. I even learn how to do this. I mainly like making chicken broth with this method for home made chicken and rice, and home made chicken and dumplings.
Your show is fantastic! Why aren't you teaching high school HISTORY. Your programs give that beautiful 'feel' to history.
John i love your channel, I watch it in the morning while eating breakfast.
Thanks for the hint. I'm currently simmering some beef soup bones with a BBQ seasoning and a Worcester burger seasoning. Going to strain the broth (straining removed a good deal of the fat), Add some rice & boneless fish filets (Pangasius) and cook it in a black enameled pan with lid in the oven until the rice is done. The fish is of medium firmness and very light flavor so it usually picks up any flavors you add to it very well.
The fish can also be fried (recommend boiling it first) without smelling up your home with a fishy odor like bass or catfish would.
EDIT:
It turned out great! The fish was well cooked but still very moist and tender. the rice has a hint of the flavor of the broth and also remained moist. Tomorrow will be roasted whole chicken after marinating in a brine of dried cranberries, sun dried tomatoes and LOTS of table salt. Occasionally mix the bag gently to redistribute the brine and bits. Going to discard the brine just before placing the chicken in a pan to roast in slowly in the oven. Might even serve leftover rice with it.
I call the fat that forms on the top upon cooling the "animal butter" and value it very much to be used in place of 'dairy butter' to make an excellent roux for specific gravies and sauces.
Thanks...I learn ever so much from your videos and 18th Century DVDs. Best Tom
Many thanks for coming to the kzoo show! It was a pleasure to meet you and the staff of Jas. Townsend and Son!!
I just sat down from starting a batch of pork bone stock on the oven. The UA-cam algorithm is improving.
bone broth is still used today, iits just called beef, chicken, stock or broth. I have made mine like this in the slow cooker for at least a couple of years but I put in onion, celery, carrots, pepper and bay leaves and let it go all day and night on low. then strain and store in the fridge till the fat congeals and can be skimmed off and then can it up or use
Thank You for sharing. I'm looking forward to your next video on the soup. I did not know about the potted meat and just thought the pieces of beef were used in the soup. I would love to see some made and how its prepared for storage and to find out how long it would store for. I'm constantly looking for ways to feed my family lunch items in a hard economic or rationed time. You can find things for breakfast and dinners but hardly lunch items or menu's. Thanks again
i feel so cosy watching these
I just had a beeftail soup. It consists of beeftail, bones cut into segments, tomato, onion, potatoes, ginger, salt and pepper. It's very tasty.
I am glad that I found your channel. Thanks for the many ideas! Watched your log cabin build and other videos. Havent seen a video yet that I havent found interesting. Keep up the good (and hard!)work govener
put some taters and carrots in that slow cooker, me and my boys would eat it all up.
I use chicken bones with joints and skin. Lots of collagen in the skin. It helps my joints. I use to have joint pain and I don't as long as I eat plenty of bone broth.
Piece of shin and another big bone, add celery, carrot, leek, onion, barley and lentils and you have a fine soup. Fish out the meat and chop up fine and put it in a bowl, add a little of the soup and press it with a little weight and when it cools you have a nice evening tea.
Thank you for telling me how to make Potted Meat. I knew most of it, but the clarified butter what what I was missing!
I wonder if sometimes they used lard? It was cheaper and more accessible to many people
Great work on all videos! I feel this is going to become very necessary soon. If one can remember half the details, you are batting 1000!!!
I get eye of round or another cut that needs long cooking time. I make a stew in the slow cooker of Meat, shallots, garlic, carrots, Pepper. I cheat and use a carton of beef broth. With one cup of Pinot Noir. The fill the rest of the slow cooker with distilled water. After 10-12 depending on how broken down I want the meat and softness of the (whole)baby carrots. I strain out the liquid through a sieve and save all that strained juice. You get a good meal for 4 to 6 people and the broth. I use like a 6Qt stock pot. For the weekend cookout I even used a 4 gallon pot. My Great Grandmother who was a young housewife during the great depression had some really good recipies that would be at home in the 18 century with things were scariest and you used everything.
My grandmother would always use leftover bones and carcasses to make broth like this, and they made the most delicious soups.
looks great, we use the bones to attach to keys or to hold a scarf, but you have to bleach them before
Great info guys! I can see this is going to be a great series!
adding a Tbsp of Apple Cider Vinegar to the liquid will pull additional calcium from the bone, also.
Home made bone broth is extremely nutritious and is very helpful for healing the lining of your intestines. It helps in the healing of Irritable Bowel Syndrome, Reflux, Leaky gut and many other stomach issues. Easy to digest, babies also benefit from this broth as do your dog or cat. There's lots of collagen in it, which is also great for skin, hair and nails. The bones should be roasted in the oven first until nicely browned, then simmered for a good 24 hours. And adding a tablespoon of apple cider vinegar to the broth in the beginning ensures optimum collagen extraction and doesn't affect the taste of the broth.
Wow...good one...as kids we saw my dad make it.simply added onions .diced... tomatoes cut in four.. peepercorns whole garlic pod n a ginger piece also whole..salt n turmeric.. a bit of just coriander stems n leaves... n cooked for 3 hours on v slow flame n it used to be yummmm
Great stuff!!!
I use neck bones, cook it for 2 days and then add vegetables and cook for half a day more. It warms up the house and makes it smell good.
Loved the fact he pulled out the slow cooker
If you leave the fat in the broth it makes a great drink. You can reduce it 4x and then freeze it in ice cubes. The fat in broth then makes the best cuppa soup ever.
Townsend: *takes out slow cooker*
Viewers: **WITCH**
I dehydrate the meat chunks after cutting them into small cubes and remove the fat. use it for soup or as plain jerky. better as soup/stew meat.
This channel is so wholesome. Never fails to cheer me up :)
Get the marrow out before cooking the meat, wait till the broth is nearly done, add a few spoons of broth to the marrow and squish it with a fork.
Add an egg, season with salt and Nutmeg and knead while adding breadcrumbs until you can form small balls.
Cook in the broth for the last ten minutes or so...
De Li Ci Ous!
Have you covered a "portable soup" yet? id like to see that
+Timothy Webb here you go| ua-cam.com/video/cI0b4xJCpmg/v-deo.html
Jas. Townsend and Son, Inc.
not all heroes wear capes, some make soup
@@townsends Not sure if it's my computer, but the link you provided does not take one to the portable soup video. Just wanted you to know :)
Great video. How long will it store with the clarified butter at room temperatures?
Dude.
I live off grid... so 18 century style cooking is my kind of cooking . I dont got a slow cooker! Lol
But you got internet
Slow cookers don't draw a lot of power and they're so convenient.
Worth rigging something up for it imo, if you can afford it.
I would highly recommend people take the time to do this a home. The taste is beyond compare and if I was forced to make a comparison to the store bought variety it is like comparing fresh strawberries macerated with sugar and liqueur served with whipped cream and a milkshake with synthetic strawberry flavour in it. Sure the milkshake might be quite palatable, but there simply is no comparison to the real thing.
And besides stock can allegedly be cooked in a slow cooker, so you don't have to fuss with except to occasionally top up if it is boiling dry.
Here's my version of it:
Chicken carcasses, feet, wings and/or necks, onion quartered skin and all, celery, carrots, a bay leaf and a couple of cloves and pepper corns.
Don't salt it till you use it! It will be heavily reduced so if you salt it now you'll likely end up with oversalted garbage water!
Cover with fresh cold water and bring _slowly_ to a very low simmer where tiny bubbles are only breaking the surface a couple at a time. Continue like this for twelve hours.
You _could_ skim off the scum, but I find this to be counter productive and it soon disappears off its own accord.
Come back periodically to top up with more fresh clean cold water. If you don't you're likely to end up with a pan of black ashes.
After twelve hours strain and then you could decrease with a degreasing jug or you could decrease later when cold.
Place on the stove on a hard boil and reduce until the broth (not the fat!) is tasty.
Take off the stove and cover and leave out until cool enough to transfer to the refrigerator.
When thoroughly cool the remaining fat should harden and be easy to remove with a spoon.
If you don't have the time to make this, for lets say a spur of the moment dish, you can use consomme instead, as this is the modern equivalent that can be bought in the store
This has been the fate of every chicken carcass in my family for 4 generations that I know of, waste not, want not. Hough is pronounced ho-ff (like, don't hassle the...) in my part of the UK. We kept the term more when talking about pigs, so it became a ham *hock* . Ham hocks make the *best* ham & split pea soup or pease pudding 🤤
Excellent choice to share -
Imagine an Onion Soup made with this stock! 💜
(Minus the allspice - just like my mmeats w/o a sweetened herb - reminds me of India foods and many enjoy these flavors with poultry or red meats - dried fruits etc. Onion, garlic, lmushrooms, celery - all great for my taste - awesome recipe though.
I always made it at Thanksgiving. I called it Turkey frame soup.
In Canada, we still use bone broth. When did it go out of fashion? makes for a better soup, healthier.
No kidding. I had no idea we were old fashioned! Crazy.
would butter in potted beef not be too expensive for most people? can lard be sbstituted?
When I was a little girl, a long, long time ago, we lived on a farm, and raised hogs for our family's consumption. Once a year an itinerant butcher would come and help my grandfather, my father and my uncle slaughter a hog and then process as lot of the meat in tin cans to be consumed through out the year. One of the things they prepared this way was called "meat sausage". It consisted of very boiled pork and spices mixed with enough lard so that there was a layer of lard on top, and then put in cans and sealed. We also made liverwurst this way by adding cooked pork liver to the mix. Delicious!
I've been known to dry the bones I have had thanks to be it ham or whatever. And I ground them up as bone meal to use in my cooking.
bone broth is fantastic. I usually use a 2lb knuckle bone and one package of neck bones.
Great video! Was barley used in soups (or anything else ) in the 18th century? I'm thinking beef barley soup......
Love the video. I've always used to shank and always will from now on
Oh, I've got to try this...
Maybe Jon could have his own line of electric cookware that would look like cast iron :)
Is this similar to white stock? I found an old cook book years ago from the famous Harvey restaurants that called for making something similar from boiling bones over a long period of time and it was the base for most of their recipes.
I use all my meat scraps for broth. Even the fat and skin, everything is thrown in. I also never use parts of the vegetable I would eat. I use the ends of celery, onions and carrots. I even save carrot peels.
Thanks for making this subject plain.. Too many people think bone broth is something new that elitists recently thought up.. I've been told it's different from the broth that we use for cooking..
Bone broth has become much more difficult to make in my locale with the phasing out of the butcher in favor big commercial "pre-cut" meat. Bones for broth making are still available, but at more dollars per pound than premium rib-eye steak. It is a crying shame.
Nothing better than bone broth after you've been sick and need to get back to health
I absolutely refuse to buy boneless cuts of meat other than "chicken tenders". If I don't actually need the broth at the moment I just cut the bones out and store them in the freezer for later use. I even save fish carcasses for chowders!
I love bone broth so much
Make an osso bucco with that and you will love it.
This is the way
In my opinion, a stew not made with this kind of broth just doesn't measure up. Where I grew up in we always called the shank a "hock". Which sounds almost like the word "Hough" in the recipe you showed. I think the collagen that comes out of that tough sinewy muscle of the hock is what makes the broth so awesome.