Comments on: How to Make Nourishing Stock/Bone Broth

By: donielle

donielle — Sun, 29 Nov 2009 06:43:48 +0000

@Dawn, Fabulous, right? Thanks to you it makes making stock just a bit easier! Just wish I could have done it with my turkey too. Getting that carcass out of the pot bits at a time was ridiculous!

By: Dawn

Dawn — Sun, 29 Nov 2009 01:40:29 +0000

I’ve never done the vinegar step, but maybe I’ll try that next time. I wonder where you got that steamer basket idea from? Ingenious!

By: donielle

donielle — Thu, 26 Nov 2009 19:56:49 +0000

@JessieLeigh, Regular vinegar should be just fine! It’s what I used last night when I put my turkey carcass in the pot. It’s been simmering now for like 20 hours. It better be some gooooood stock!

And yea, I’m still working on leaving more grease in it. I still skim at least half of it off, and more so the thicker it is on top.

By: JessieLeigh

JessieLeigh — Thu, 26 Nov 2009 11:50:05 +0000

You are a wealth of knowledge! Thanks for a great, informative post.

I am finally learning to remember that vinegar step. Is it okay to just use white vinegar? Sometimes it seems I only have that or red wine vinegar on hand…

I confess that I skim the heck out of my stock because I hate any greasy taste. Perhaps I need to learn to loosen up a bit about that.

Thanks so much for linking up to the Stock Exchange!

By: donielle

donielle — Thu, 26 Nov 2009 03:15:53 +0000

@Katherine, Maybe the air has a hard time getting out when the liquid freezes and takes up more space with the plastic lids. (?) I know the 2 part lids are made so the air escapes after canning and when the 'vacuum' tries to suck it back in that's what seals it. Whenever I freeze in glass I leave the lids off until they are fully frozen. I just have to remember to put them on!!

By: Katherine

Katherine — Thu, 26 Nov 2009 01:38:53 +0000

recently i’ve found that my canning jars are breaking frequently in my freezer when filled with stock.

i leave a good two inches space between broth and lid. i cool in the fidge before putting in freezer. it usually happens when i use the white lids. any ideas?

By: donielle

donielle — Wed, 25 Nov 2009 16:44:46 +0000

@April, You know, I don't know the 'technical' expiration date on it, but I'd keep it in the fridge as long as I'd keep cooked chicken. Maybe a week or less?

By: April

April — Wed, 25 Nov 2009 15:42:52 +0000

I recently purchased an entire case of Imagine brand organic, free range chicken broth through my food co-op, because I don’t always have the chicken bones on hand to make it myself. I’m glad I was able to get a quality product for when I can’t make it myself, but as far as flavor goes, Imagine’s got nothing on my homemade crockpot stock! Seriously, SO good.

I’m curious…do you know how long this will keep in the fridge? I freeze most of mine in ice cube trays, so then I can just toss a couple in the pot with whatever I’m cooking, but I like to have some thawed on hand as well.