Bone Broth Concentrate

9 years ago

Yesterday I started some bone broth to finish up the end of the bones I had. Well, today, I got my order of 1/4 cow and now my freezer is full.

When I make broth, I usually have ready for use so it doesn't have to be watered down at all. I want to boil down a lot so I have room to store it. How much do you boil yours down to? I have a 15 litre pot and it has boiled down to 1/2 at this point. Would it be fine to boil to 1/4, freeze, and then add water when ready to use? Thanks.

Sort by:Oldest

Comments (8)

KatieC
9 years ago
I simmer mine down quite a bit. Probably at least down to 1/4.

I cook down veg broth even more....it comes out almost like the paste-type soup base and doesn't freeze solid so it's easy to scoop out. Haven't gone that far with beef or chicken, though.
jakkom
9 years ago
Boiled down by half, it's demi-glace. Boiled down to 1/4, it's glace de viande.

Both keep well, the glace de viande makes the best sauces/gravies but it does take time!
Related Discussions
making huge batch of beef stock/bone broth
Q
Comments (25)
Sorry to be so late responding. I appreciate all of the advice. My e-mail has been acting up so I didnÃ¢ÂÂt get any notifications and forgot to look here. I thought of cooking it outside just to keep the odor out of the house. Using the garage isnÃ¢ÂÂt practical with our house design. It turned out not to be a problem inside. I think that I've cooked it a higher temp in the past - often a vigorous simmer instead of barely a simmer. Much better broth quality with the lower temp. Grainlady, the homemade boullion cubes looks great! IÃ¢ÂÂll remember that for the future. Ajsmama, the bones are from the half cow that I purchased last summer. Since most people donÃ¢ÂÂt want them, I suspect I can get more from the processor quite inexpensively. I love the effect of the parboiling. I put the bones in a stockpot, then covered with cold water. My stove brings this to a boil in a few minutes. After a vigorous 3 minute boil, all kinds of crud surfaced. I rinsed the bones, then roasted them, and made the stock as usual. There was almost nothing to skim during the stock making and the stock tastes wonderful. I probably didnÃ¢ÂÂt cool the stock as quickly as I should have, but it was all down to room temperature within 30 minutes from removing it from the stove, and straight into the fridge. I wish IÃ¢ÂÂd thought to use the blue frozen packs as we have a ton of them. I sadly ended up losing half of my bones before I started, so made this on top of the stove. Fortunately itÃ¢ÂÂs easy to maintain a bare simmer on that stove. I found that the pan from my 24 quart roaster fits perfectly in my prep sink. We filled the sink with ice and water so that it came up around the sides of the pan; then strained the stock into the pan & stirred to cool. Since my stock was very concentrated, I also added ice directly to the stock, about 2 trayÃ¢ÂÂs worth. This was a mistake, as I did lose the visible gelatin. It still tastes good, but I certainly won't dilute if at all when drinking.
...See More
What NOT to put in Vegetable & Bone Broth?
Q
Comments (10)
You must have missed reading a copy of "Nourishing Broth" by Sally Fallon Morell and Kaayla T. Daniel, PhD, CCN. A book loaded with information and recipes. The Cliffs Notes version is found here: Broth is Beautiful - http://www.westonaprice.org/health-topics/broth-is-beautiful/ I pretty much like bone broth without a lot of other things in it. I can't/don't use onion or garlic in anything anymore, since gallbladder surgery, so even those two are not necessary. I usually add some carrots and celery (be careful, the celery ends and leaves can be bitter), and some parsley or parsley stems (if I happen to have a bundle of them), and that's about it for the bone broth I make. If I want to make vegetable broth, that's a completely different "beast". I learned to make vegetable broth from trimmings and less-than-perfect vegetables when I went on a macrobiotic diet back in the late 1980's, and made it a habit ever since. In vegetable broth I avoid foods from the brassica family --- broccoli, cabbage, Brussels sprouts, cauliflower, kale, rutabagas, and turnips, which give a strong/bitter flavor. A few outer cabbage leaves are okay, but I wouldn't use a lot of them. Artichokes are also too strong for broth. I avoid using corn because it can make the broth cloudy (from the starch). For both bone broth and vegetable broth, avoid using dried/powdered versions of herbs - FRESH IS BEST! -Grainlady
...See More
Bone Broth Questions
Q
Comments (49)
cactus, you may find that oxtail is more expensive than short ribs, as a cow has more ribs than tails. The tail used to be one of the parts the farmer kept because no one would buy it, now it's gourmet cuts! I was amazed when I found oxtail was the same price as Porterhouse. Mine are organic and grass fed because I raise them myself, same with the chickens. So it's really up to you. If it's important to you that it be grass fed and sustainably and humanely raised, or organic or whatever, then that's what it has to be. That's why I raise my own, commercial agriculture and their treatment of animals offends me. So I raise cattle and chickens, sometimes ducks and pigs. I have a big organic garden, eggs from my hens, and I want to get some bees. My husband? Not so much. (grin) Anyway, I'm a big proponent of buying local and helping out the small farmer (since I am one), so even if it isn't organic or grass fed or whatever, if you can get it from a local place I think you're a lot better off, both in quality and in sustainability and probably in the treatment of the animals you intend to use for food. I know Sleevendog lives somewhere in your part of the world, so the link/organization she mentioned is probably a very good place to start. I'm clear over here in Michigan so someone closer is going to know better than I do, of course. In the interest of full disclosure, all my broth doesn't turn out that gelatinous, but it was a good batch. Good luck... Annie
...See More
Just made bone broth on ham hocks; need your thoughts.
Q
Comments (10)
Else, don't toss it out! I make soup beans and hamhocks for DH (ok, and myself!) that takes 2 days... 1 day for the ham stock, 1 day for the soup beans. This is a very Southern way to cook soup beans, and adds layers of flavor. This was very new to me, but after much practice, I've found the ham hocks and bones add better flavor than a meaty hambone. I only use this stock for my old fashioned soup beans. I've never used smoked hamhocks, and never simmered 48 hours (usually 6-10 hours), and the veg I add are the same (no vinegar) plus bay leaves as you used. Also whole peppercorns and parsley, and yes, it's then strained. The broth is a medium brown and perfect to cook a large pot of Great Northern Beans... the saltiness in the broth seasons the beans (I can't abide beans with no seasoning). I clean, then soak the beans overnight, drain, and add the hamhock stock to the beans, covering plus 2 inches. Also toss in chopped onions, chopped carrots, minced garlic, celery, and of course put the ham meat back in to your stock pot. Bring to a boil, reduce to a simmer for 3-5 hours. Do not add salt of course, but prior to serving fresh cracked pepper to taste. I also use a potatoe masher and mash some of the beans for thickness, or you can add a bit of water/flour to thicken. If you've an instant pot, you can greatly reduce your time. I actually add another layer of flavor but I'd be kicked off GW for good! It's just a rich gravy added 30 minutes before serving : ) Now, not sure if the stock is workable after 48 hours of simmering, but I'd give it a try! I don't think the smoke flavor will hurt, and may add some depth. Worth a shot... : ) Oh, for 4 ham hocks' worth of stock, I use 1 lb great northern beans. Add water if needed.
...See More
Cookie8
Original Author
9 years ago
Thanks. I was afraid it would be gritty (not sure why) at a higher concentration. Scary change, you know.

Had no idea the veg broth wouldn't freeze and thanks for informing me with names, particularly glace de viande.
annie1992
9 years ago
"Scary change, you know". (grin) Yeah, I know. After you spend all that time and that lovely beef, you sure don't want to mess it up!

I do simmer mine down by about half, but I can it, so it's ready to use but doesn't need any additional liquid to dilute it.

Annie
Cookie8
Original Author
9 years ago
Okay annie, you really scared me off - canning broth, haha. That would really help me out though. I am very nervous when it comes to canning and probably don't have the confidence.
annie1992
9 years ago
Cookie, don't be scared, canning is actually easy, as long as you follow the directions. It's far easier to can broth than it is to make it, but you do need to use a pressure canner for any meat products. I can look up the time, but I think it's 25 minutes for quarts, as long as it's just broth/stock and not pieces of meat. It's sure convenient to grab that jar off the shelf and dump it in the pan, and it frees up valuable freezer space that I need because I raise my own beef and chicken. Yeah, so instead of a 1/4 I get a whole cow, LOL. And I make sure they give me the soup bones because if I'm doing all that work, I'm using every scrap I can!

Chicken stock is made with backs, necks and feet. I don't even toss out the feet, they make great stock. My husband bought me a chicken plucker for my birthday last year, best invention ever, LOL.

Annie
Cookie8
Original Author
9 years ago
I guess you can't just boil the jars then. I don't know anything about pressure canning. I am also afraid to use a pressure cooker. Maybe I will watch some videos to get a better idea rather than go through scenarios in my head. And yes, the scenarios involve me losing my face.
annie1992
9 years ago
last modified: 9 years ago
Cookie, I've been pressure canning since I was a child. I started helping Grandma when I was small enough that I stood on a chair over the sink, peeling tomatoes. I've never had a pressure canner "accident", and my Grandmother never did either, so that's 50+ years for me, plus Grandma's time.

It can't be a pressure COOKER, it has to be a canner. If you are going to can meat or meat products, or low acid vegetables like green beans, corn, carrots, etc., you need to pressure can them for safety. If you want to pickle the vegetables you can use a water bath canner, same with jam, jelly, pickles of all kinds, fruit can be water bath canned too.

Nope, you definitely won't lose your face. (grin) You can make some awesome soup, though!

Annie

Bone Broth Concentrate

Comments (8)

KatieC

jakkom

Related Discussions

Cookie8
Original Author

annie1992

Cookie8
Original Author

annie1992

Cookie8
Original Author

annie1992

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Bone Broth Concentrate

Comments (8)

KatieC

jakkom

Related Discussions

Cookie8Original Author

annie1992

Cookie8Original Author

annie1992

Cookie8Original Author

annie1992

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Cookie8
Original Author

Cookie8
Original Author

Cookie8
Original Author