CanadianTrumpeteer OP t1_iu1fpu4 wrote on October 27, 2022 at 9:01 PM

Reply to comment by luuter in [Homemade] Dan Dan with a homemade chili oil, 36 hour chicken broth, and preserved chinese mustard greens. by CanadianTrumpeteer

Cooking longer allows more of the nutrients to break down and be extracted from the bone. You can absolutely only do 6 to 8 hours and make a nice soup with it. However, I prefer much more robust broth, for gut health, and max nutrients and minerals. There is a lot of terminology behind stock, broth, bone broth, etc. Mine is technically bone broth that is cooked for 24 hours for chicken, 36 for pork, and 48 for beef. I just call it ‘broth’ as all encompassing.

My broth is always cooked with roasted bones, some vegetables, a bit of salt to help draw out nutrients, ACV, and usually thyme as the herb.

luuter t1_iu3xpxk wrote on October 28, 2022 at 11:29 AM

Great answer thank you! I will try cooking my chicken broth for longer now

CanadianTrumpeteer OP t1_iu4wv8h wrote on October 28, 2022 at 4:00 PM

You bet! I have a routine down. I just did a batch of pork broth. It finished yesterday after 36 hours. And I had one of the bigger bones in there that was probably a hip bone or shoulder bone? And it was so soft after cooking for 36 hours that you can just crush it in your hand and the bone just crumbles. That’s how you know you reach the core of the bone when it gives way to your hand pressure .

If you have a reliable slow cooker, roast the bones on day one and put them in the fridge and make sure that you have all the vegetables on hand. Onion, celery, garlic, carrot are my mains.

Then the following morning I will start it around nine or ten in the morning and allow it to go for 24 hours. (Make sure to add a splash of ACV.) You can do on low the whole time, but I do the first 12 hours on high and then turn it down to low for over night and top it back up with some water. Then the following morning when I turn it off at the 24 hour mark I can allow it to cool down for a few hours on the counter in my kitchen, while I am at home. And then it allows me to remove all of the pieces of bone and veggie from the broth.

When I separate the bones and cooked veggies from the cooled broth, you can take some of the broth and blend it up with the cooked and over mushed veggie pieces and it makes a really thick soup base that is perfect to freeze and have a sick-day soup ready to go that is nutritious and delicious.

2 lbs of chicken bones in my slow cooker and it yields around 90 ounces of DARK concentrated broth. I freeze them in 30 ounce cubes (feta containers) and when I require broth, I pull one out of the freezer and dilute it with filtered water at least 1:1, if not a bit more. You can thaw it in about ten minutes on high on the stove. So it’s a pretty quick process to have access to broth.

So at a minimum, one batch of this chicken broth should give you 2.5L CONCENTRATED broth that you can then dilute.

I drink mine pretty regularly like you would tea or coffee. The health benefits in it are amazing for your body, and you will always have broth in hand for any cooking! I even freeze a couple 1 cup portions so if I am making a stew or sauce that calls for it you can pop it in from frozen instead of trying to thaw a big block in the middle of your food preparation.