Let's make Bone Broth!

[CypherNinja]

 

Step 1: Acquire 20 pounds of cut knuckle bones.

[MillCreek]

If you are making stock or demi glace, be sure to roast the bones first.  It makes a difference. 

[CypherNinja]

Step 2: Roast bones in oven @ 375 for 45 minutes,



and transfer to your 18qt turkey roaster. Remember to pour all juices from the tray into the roaster. 



This is going to take three rounds or so in the oven.  

EDIT: Way ahead of you MillCreek.  

[zxcvbob]

Do you have a pressure canner?  Roast the bones (like you did) then pressure cook them in lightly-salted water with an onion, carrot, celery, a bayleaf, and a few peppercorns until the bones fall apart.

[CypherNinja]

Nope. No pressure canner.

Step 3: Retrieve your collection of vegetable peels, meat scraps, and small bones from the freezer. Place on counter to thaw while all this roasting is going on.



 

[CypherNinja]

Roasting done.



Step 4: Take your freezer collection and stuff it into every single crevice you can. Then add 4 tablespoons vinegar. Bragg Raw Unfiltered Apple Cider Vinegar (with Mother) in this case. 



Step 5: Move roaster to garage because other residents do not appreciate culinary awesomeness.



The phrases "It's the hottest day we've seen this year and you want to run a roaster in the kitchen for 2 days!? **** you." and "I don't want to hear or smell your vile pot of boiling gore, you disgusting barbarian." were distinctly heard.

[CypherNinja]

Step 5: Level garage roaster with cedar shims as necessary and use other resident's expensive copper cookware to carefully fill to very top. Don't be shy, lots of water is going to evaporate. The (important) goal is to only put just as much water in as needed to cover everything. If you packed things in as tightly as possible, it's OK if a few bits stick above the water line. As connective tissue dissolves and bones split into constituent subplates there will be some settling early on.

Also, the vinegar added earlier is to raise the acidity in order to pull minerals out of the bones. Later on you'll see their surfaces turn into a sort of brittle foam. 'Means the good stuff leached into the broth.



Turn on roaster and set to "just below full boil," or whatever that is, I don't trust the markings on these things.

Step 6: Watch House of Cards on Netflix. All of it. This is going to take a while.

[Kingcreek]

I'm glad to see you got the vinegar in there. It doesn't work without it and a lot of folks miss that anytime they are cooking with bone. Bone adds a lot of flavor to dishes and people don't realize it. They either pay more for boneless or cut it out before cooking.

[zxcvbob]

The phrases "It's the hottest day we've seen this year and you want to run a roaster in the kitchen for 2 days!? **** you." and "I don't want to hear or smell your vile pot of boiling gore, you disgusting barbarian." were distinctly heard.

We've all heard both of those before... not necessarily at the same time.   

[geronimotwo]

and what, pray tell, is done with this when it is completed? 

[zxcvbob]

and what, pray tell, is done with this when it is completed? 

Freeze some for later, and make a big pot of French Onion Soup or vegetable soup with the rest.

Or make beef-flavored jello shots

[roo_ster]

Freeze some for later, and make a big pot of French Onion Soup or vegetable soup with the rest.

Or make beef-flavored jello shots

Yum.

[lupinus]

My Everyday beef stock recipe

Mighty tasty, easy as boiling water.

[CypherNinja]

and what, pray tell, is done with this when it is completed? 

Later this week I'll be doing "Let's make Irish Stew." 

This stuff is the secret ingredient that makes your stew/soup/gravy/chilli/etc better than everyone else's. Everything that doesn't start from a stock like this tastes completely bland in comparison. The store bought "stock" is a lame joke.

Also, it's friggin GOOD for you.

[cosine]

More picture in two days, right?

[CypherNinja]

More picture in two days, right?

Maybe a skimming/stirring pic, but yeah. 

[cosine]

Call it morbid curiosity to see what comes out of a vile pot of boiling gore. 

[AJ Dual]

Amazing.

On another forum about taxidermy, some guy with those skeleton cleaning beetles does this every few months when he doesn't have a carcass to feed them.

No, really.

True story. 

[zxcvbob]

those skeleton cleaning beetles

Imported fire ants.

[Levant]

Couldn't you have posted just one picture of a gun near the bones?

[Gewehr98]

Cool. but I'm not so sure my ex-wife would've fit in just one roaster...

[Boomhauer]

Some of you *expletive deleted*ers will eat anything that's slow enough for you to catch, won't you?

[vaskidmark]

Some of you *expletive deleted* will eat anything that's slow enough for you to catch, won't you?

No, not everything.  Some are used as bait to entice better stuff to come along.

And most of us have not even bothered to try running anything down ever since we discovered the availability of center-fire ammunition.

stay safe.

[vaskidmark]

Call it morbid curiosity to see what comes out of a vile pot of boiling gore. 

It's in a pot.  Some may describe the aroma as "vile".  But gore is not involved.

http://www.merriam-webster.com/dictionary/gore

gore
 noun

Definition of GORE
1 - blood; especially : clotted blood

2 - gruesomeness depicted in vivid detail

Origin of GORE

Middle English, filth, from Old English gor
First Known Use: 1563

From which we get "blood and gore" - distinguishing one from the other.  Helps when filling out the accident report to know which it was you slipped in.

stay safe.

[geronimotwo]

Later this week I'll be doing "Let's make Irish Stew."  

This stuff is the secret ingredient that makes your stew/soup/gravy/chilli/etc better than everyone else's. Everything that doesn't start from a stock like this tastes completely bland in comparison. The store bought "stock" is a lame joke.

fe fi fo fum...........bone marrow tastes yum..........