Bone Broth

[Anonymous]

Pho broth has ginger, onion, star anise, cardamom, cinnamon, cloves and coriander. You thought the broth would magically develop these flavors on its own?

[Anonymous]

Anonymous wrote:Did you do an initial boil and then throw out the water and re-start?

Why would you do this? Genuine question, not snark.

[Anonymous]

Anonymous wrote:Be aware the first time you use the chicken feet it can be a lot! Try to find peeled one (they are no longer yellow). Trim the nails off. It gets easier and worth the effort.

"a lot" how? I don't understand what this means.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Be aware the first time you use the chicken feet it can be a lot! Try to find peeled one (they are no longer yellow). Trim the nails off. It gets easier and worth the effort.

"a lot" how? I don't understand what this means.

It's gross?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Be aware the first time you use the chicken feet it can be a lot! Try to find peeled one (they are no longer yellow). Trim the nails off. It gets easier and worth the effort.

"a lot" how? I don't understand what this means.

They look like little teeny fingers. You cut the tips off. I found that unsettling. Sorry to not be more explicit for ya.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Did you do an initial boil and then throw out the water and re-start?

Why would you do this? Genuine question, not snark.

They do this for Korean bone broth. It cleans off impurities and helps the color of the broth, but I’m no expert on specifics as to why to do it.

https://www.maangchi.com/recipe/sagol-gukmul

[Anonymous]

This is OP again. I think rinsing or an initial boil of the bones is probably a good idea, because there was a surprising animal-like taste to the plain broth. Maybe that would take care of that.

Anyway, after being in the fridge over night the soup is a big jiggly blob of consomme and I was able to skim off another thick layer of fat from the top. And with the added pho ingredients from yesterday, it's delicious. I think I will make this again when I have a chunk of time.

[Anonymous]

My spouse once spent a day making pho broth from a big bag of h Mart Bones and it was not particularly good. The process involved a boil and discard and also roasting the bones. Cook for many many hours and add pho spices. It wasn't bad, just not worth the time and energy.

The chicken stock we make in the instant pot with chicken carcass and vegetable scraps is much tastier.

[Anonymous]

Anonymous wrote:If you have access to a real butcher, throwing in a couple collagen rich items, like chicken feet, really up the gelatin in your bone broth. I also roast my big beef bones before putting them in the pot and I add bay leaves, an onion and a carrot.

For me, the key is just saving my bones and storing them in the freezer until you have enough for broth. Then I just dump them in the pot and add water and the above ingredients.

This! One of my friends is a farmer and I recently used chicken feet to make broth (I’m a long time broth brewer) - it had to be the best broth I’ve made.