ExcelMale
Menu
Home
What's new
Latest activity
Forums
New posts
Search forums
What's new
New posts
Latest activity
Videos
Lab Tests
Doctor Finder
Buy Books
About Us
Men’s Health Coaching
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More options
Contact us
Close Menu
Forums
General Health & Fitness
Nutrition and Supplements
Looking for a good bone broth powder.
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="stevep" data-source="post: 88401" data-attributes="member: 13484"><p>If you want to be a bit rambunctious here is a link to make your own. </p><p></p><p>If you don't have venison get some bones from the butcher: <a href="https://honest-food.net/venison-stock/" target="_blank">https://honest-food.net/venison-stock/</a></p><p></p><p>----------------</p><p></p><p><span style="color: #333333"><span style="font-family: 'Verdana'"><span style="color: #444444">This is a rich venison broth that can stand alone as a broth for pasta or, if you clarify it later, as a consomme. It’s stronger in flavor than stock, so if you use it as a base for stews or soups, remember that — and label your jars accordingly. Making a good stock or broth is an all-day deal. Don’t take shortcuts, or your broth will suffer. Relax and let things happen as they will.</span></span></span></p><p><span style="color: #333333"><span style="font-family: 'Verdana'"></span></span></p><p><span style="color: #333333"><span style="font-family: 'Verdana'">Course: Soup</span></span></p><p><span style="color: #333333"><span style="font-family: 'Verdana'">Cuisine: American</span></span></p><p><span style="color: #333333"><span style="font-family: 'Verdana'">Serves: <a href="https://honest-food.net/venison-stock/#" target="_blank">1</a> gallon</span></span></p><p><span style="color: #333333"><span style="font-family: 'Verdana'">Author: Hank Shaw</span></span></p><p><span style="color: #333333"><span style="font-family: 'Verdana'"></span></span></p><p><span style="color: #333333"><span style="font-family: 'Verdana'"><span style="color: #000000">Ingredients</span></span></span></p><p><span style="color: #333333"><span style="font-family: 'Verdana'"></span></span></p><ul> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">4 pounds venison bones, with some meat on them</span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">4 tablespoons olive oil</span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">Salt</span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">1 tablespoon crushed juniper berries (optional)</span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">2 tablespoons fresh rosemary</span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">1 tablespoon crushed black peppercorns</span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">1 tablespoon dried thyme</span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">4 bay leaves</span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">1 medium onion, chopped</span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">2 large carrots chopped</span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">2 celery sticks chopped</span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">About 1/2 of a bunch of parsley chopped</span></span></li> </ul><p></p><p><span style="color: #333333"><span style="font-family: 'Verdana'"></span></span></p><p><span style="color: #333333"><span style="font-family: 'Verdana'"><span style="color: #000000">Instructions</span></span></span></p><p><span style="color: #333333"><span style="font-family: 'Verdana'"></span></span></p><ul> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">Coat the bones with olive oil and salt well, then roast in a 400°F oven until brown. If you can stand it, keep some meat on the bones — trim and shanks are ideal for this. It will make a better broth. Put the bones in a large stockpot. I saw the bones into large pieces with a hacksaw; this lets me fit more bones into the pot, again, making a richer broth. Cover with water and bring to a simmer over medium-high heat.<br /> </span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">Skim the froth that forms on the surface and simmer very gently for at least 4 hours; I let it go overnight. You want the broth to steam and burble a little, not roil.<br /> </span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">Add the remaining ingredients and simmer for another 2 hours.<br /> </span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">Using tongs, grab out all the bones and large bits and discard. Set a paper towel in a fine-mesh sieve that is itself set over another large pot. Ladle the venison broth through the cheesecloth-lined sieve. Discard the dregs in the broth pot, with will be loaded with sediment and other bits.<br /> </span></span></li> <li data-xf-list-type="ul"><span style="color: #333333"><span style="font-family: 'Verdana'">Add salt to taste to the clarified broth and pour into quart jars and freeze (or pressure-can — you cannot can broth in boiling water). If you freeze, leave about 2 inches of space at the top of the jar or the jars will crack when the broth freezes. Use within a year.</span></span></li> </ul><p></p><p><span style="color: #333333"><span style="font-family: 'Verdana'"></span></span></p></blockquote><p></p>
[QUOTE="stevep, post: 88401, member: 13484"] If you want to be a bit rambunctious here is a link to make your own. If you don't have venison get some bones from the butcher: [url]https://honest-food.net/venison-stock/[/url] ---------------- [COLOR=#333333][FONT=Verdana][COLOR=#444444]This is a rich venison broth that can stand alone as a broth for pasta or, if you clarify it later, as a consomme. It’s stronger in flavor than stock, so if you use it as a base for stews or soups, remember that — and label your jars accordingly. Making a good stock or broth is an all-day deal. Don’t take shortcuts, or your broth will suffer. Relax and let things happen as they will.[/COLOR] [/FONT][/COLOR] [COLOR=#333333][FONT=Verdana]Course: Soup Cuisine: American Serves: [URL="https://honest-food.net/venison-stock/#"]1[/URL] gallon Author: Hank Shaw [/FONT][/COLOR] [COLOR=#333333][FONT=Verdana][COLOR=#000000]Ingredients[/COLOR] [LIST] [*]4 pounds venison bones, with some meat on them [*]4 tablespoons olive oil [*]Salt [*]1 tablespoon crushed juniper berries (optional) [*]2 tablespoons fresh rosemary [*]1 tablespoon crushed black peppercorns [*]1 tablespoon dried thyme [*]4 bay leaves [*]1 medium onion, chopped [*]2 large carrots chopped [*]2 celery sticks chopped [*]About 1/2 of a bunch of parsley chopped [/LIST] [/FONT][/COLOR] [COLOR=#333333][FONT=Verdana][COLOR=#000000]Instructions[/COLOR] [LIST] [*]Coat the bones with olive oil and salt well, then roast in a 400°F oven until brown. If you can stand it, keep some meat on the bones — trim and shanks are ideal for this. It will make a better broth. Put the bones in a large stockpot. I saw the bones into large pieces with a hacksaw; this lets me fit more bones into the pot, again, making a richer broth. Cover with water and bring to a simmer over medium-high heat. [*]Skim the froth that forms on the surface and simmer very gently for at least 4 hours; I let it go overnight. You want the broth to steam and burble a little, not roil. [*]Add the remaining ingredients and simmer for another 2 hours. [*]Using tongs, grab out all the bones and large bits and discard. Set a paper towel in a fine-mesh sieve that is itself set over another large pot. Ladle the venison broth through the cheesecloth-lined sieve. Discard the dregs in the broth pot, with will be loaded with sediment and other bits. [*]Add salt to taste to the clarified broth and pour into quart jars and freeze (or pressure-can — you cannot can broth in boiling water). If you freeze, leave about 2 inches of space at the top of the jar or the jars will crack when the broth freezes. Use within a year. [/LIST] [/FONT][/COLOR] [/QUOTE]
Insert quotes…
Verification
Post reply
Share this page
Facebook
Twitter
Reddit
Pinterest
Tumblr
WhatsApp
Email
Share
Link
Sponsors
Forums
General Health & Fitness
Nutrition and Supplements
Looking for a good bone broth powder.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
Accept
Learn more…
Top