Bone Broth

[Dan00001]

I want to start drinking bone broth for health purposes. I've phone a couple of local butchers but they don't sell bones but I do have a good friend who owns an Indian restaurant and he often gives me plate fulls of lamb curry that he cooks for himself and the meat is always on the bone. Can I use those bones to make a broth, or will they be void of nutrients due to already being cooked?

Thank you.

 

[Broch]

I think you may find a butcher will give you bones over the counter 'for dogs' but can't sell them because they are not kept in the process 'fit for human consumption' after being removed from the carcass. They don't have room to keep refrigerated at the right level all the bones they remove.

 

[Dan00001]

I think you may find a butcher will give you bones over the counter 'for dogs' but can't sell them because they are not kept in the process 'fit for human consumption' after being removed from the carcass. They don't have room to keep refrigerated at the right level all the bones they remove.

Thank you, I will continue in my search for bones from a butcher.

 

[Glow_worm]

There are various farms/butcheries who sell online and deliver who offer bones. You generally have to spend a big chunk of money or pay a hefty delivery fee though. I've bought bones before from Coombe Farm and Gazegill (I only eat organic/grass fed meat) as part of much larger orders. Best of luck finding somewhere locally though.

 

[HillBill]

Morrisons sell bones. Marrow bone and standard beef bones. Not as cheap as you might assume they would be though.

 

[TeeDee]

Few things.

If you want to do the Bone broth thing for minerals - you may want to check out the FB groups for ' Free Game ' groups - these tend to be people either shooting or harvesting ( via various means ) game and willing to offer elements of it either for free or reduced costs. If you like Venison , Duck , Pheasant this isn't a bad group to be aware of. That will at least let you access bones.

If you are doing Bone Broth for collagen there maybe easier ways ( Sugar free jelly can be semi mixed and then diluted to make a drink of sorts )

 

[Dan00001]

Few things.

If you want to do the Bone broth thing for minerals - you may want to check out the FB groups for ' Free Game ' groups - these tend to be people either shooting or harvesting ( via various means ) game and willing to offer elements of it either for free or reduced costs. If you like Venison , Duck , Pheasant this isn't a bad group to be aware of. That will at least let you access bones.

If you are doing Bone Broth for collagen there maybe easier ways ( Sugar free jelly can be semi mixed and then diluted to make a drink of sorts )

Thank you, will have a look.

I want to do bone broth for any health benefits but mainly for collagen

 

[TeeDee]

Thank you, will have a look.

I want to do bone broth for any health benefits but mainly for collagen

For ease I would suggest checking out the Sugar free jelly route and combining with an increased Vit C

 

[Keith_Beef]

Thank you, will have a look.

I want to do bone broth for any health benefits but mainly for collagen

If you cook just about any piece of meat that has a joint of some kind, you will get collagen in the jelly and juices.

I quite often cook a piece of pork neck in a cast iron pot. The juices in the bottom separate out as they cool into a layer of jelly, a layer of thick meat juice and on top a layer of fat. It's quite easy to scrape the fat off the top (I use it for frying mushrooms and onions), team off the juices for gravy and sauce, and collect the jelly for sauces or just for spreading on bread.

Different parts of the carcases of different animals will give difference proportions of jelly, juices and fat, but in general anything with more than one bone will give you a lot. Shoulder, neck, hocks, knees, all are good. The bigger the animal, the bigger the bones; and the bigger the bones, the more connective tissue there is, and therefore the more jelly you'll get.

You'll even get some jelly from ducks and chickens, but less than from cows, pigs and sheep.

If you go to a proper butcher who gets in whole or half carcases to cut into joints, then the bones will still be in the "for human consumption" circuit. My butchers will ask me if I want bones when I buy cuts like beef shin, and give them to me for free (but this is in France, it's been many years since I bought stewing beef in the UK).

 

[HillBill]

If you cook just about any piece of meat that has a joint of some kind, you will get collagen in the jelly and juices.

I quite often cook a piece of pork neck in a cast iron pot. The juices in the bottom separate out as they cool into a layer of jelly, a layer of thick meat juice and on top a layer of fat. It's quite easy to scrape the fat off the top (I use it for frying mushrooms and onions), team off the juices for gravy and sauce, and collect the jelly for sauces or just for spreading on bread.

Different parts of the carcases of different animals will give difference proportions of jelly, juices and fat, but in general anything with more than one bone will give you a lot. Shoulder, neck, hocks, knees, all are good. The bigger the animal, the bigger the bones; and the bigger the bones, the more connective tissue there is, and therefore the more jelly you'll get.

You'll even get some jelly from ducks and chickens, but less than from cows, pigs and sheep.

If you go to a proper butcher who gets in whole or half carcases to cut into joints, then the bones will still be in the "for human consumption" circuit. My butchers will ask me if I want bones when I buy cuts like beef shin, and give them to me for free (but this is in France, it's been many years since I bought stewing beef in the UK).

Our local farm shop has a big plastic bin next to the tills with a sign saying free dog bones, and its normally pretty full with large bones. Pretty sure they are cow thigh and lower leg bones. Could these be used? They'd need cutting up to fit in a pan as they really are quite large.

 

[demented dale]

I want to start drinking bone broth for health purposes. I've phone a couple of local butchers but they don't sell bones but I do have a good friend who owns an Indian restaurant and he often gives me plate fulls of lamb curry that he cooks for himself and the meat is always on the bone. Can I use those bones to make a broth, or will they be void of nutrients due to already being cooked?

Thank you.

I buy bacon spare ribs. They are cheap and make a really nice broth. I put it in a pan with some veg and leave it on the wood burner for a day or two. x

 

[Stew]

Thank you, will have a look.

I want to do bone broth for any health benefits but mainly for collagen

Does chicken contain it?

Some years ago I would always buy our chickens whole and joint them out each week. The carcass would be frozen until the oven was on for something else and would be roasted for stock use.

 

[Glow_worm]

Any connective tissue. Chicken feet are great!

 

[TeeDee]

Does chicken contain it?

Some years ago I would always buy our chickens whole and joint them out each week. The carcass would be frozen until the oven was on for something else and would be roasted for stock use.

I think there maybe a difference in the type and quality of the nutrients that Poultry vs something like Beef may offer.

And if its collagen or the mineral micronutrients one is after.

 

[British Red]

We produce vast amounts of bone based stock (we raise, slaughter & butcher livestock). Chicken is a great place to start. A roast chicken leaves a carcass. Bag it & freeze it. When you have 3 or 4, make stock. You really want a pan in the 20 litre range.

There are many amazing ways to use it. Soup, broth and best of all a liquid to cook rice in. The rice absorbs the broth & tastes so much better than boiled or steamed rice.

I could bleat on but ask if you want more info

 

[HillBill]

There are many amazing ways to use it. Soup, broth and best of all a liquid to cook rice in. The rice absorbs the broth & tastes so much better than boiled or steamed rice.

I could bleat on but ask if you want more info

Bleat away!

 

[Glow_worm]

A quick online search containing 'broth' and 'collagen' will bring up thousands of articles and recipes.

The only downside of the stuff is the long stewing time means it is high in histamine, so go carefully if you have histamine issues.

 

[Stew]

We produce vast amounts of bone based stock (we raise, slaughter & butcher livestock). Chicken is a great place to start. A roast chicken leaves a carcass. Bag it & freeze it. When you have 3 or 4, make stock. You really want a pan in the 20 litre range.

There are many amazing ways to use it. Soup, broth and best of all a liquid to cook rice in. The rice absorbs the broth & tastes so much better than boiled or steamed rice.

I could bleat on but ask if you want more info

What a great idea!

 

[Stew]

A quick online search containing 'broth' and 'collagen' will bring up thousands of articles and recipes.

The only downside of the stuff is the long stewing time means it is high in histamine, so go carefully if you have histamine issues.

I pressure cook for making stock so it's a shorter cook time - would that be suitable for bone broth? I'm guessing it's basically just stock.

 

[British Red]

Bleat away!

Honestly Mark there are so many things. Possibly the very finest is French onion soup with the onions sweated for at least 6 hours in stock until they slowly caramalise. Even the best restaurants don't do it because it takes a day. That said the Esse hasn't gone out this year so leaving a pan simmering costs nothing.

Whilst we understand good gravy & even soup in the UK, broth & stock are less loved. But talk to aficionados of ramen, pho or other oriental deliciousness & good broth is revered