Taking Stock in Broth

slimzandra

I was watching an infomercial for Dr. Kellyann's Petrucci - Lose 15 pounds in 21 days. lose wrinkles, etc.
My takeaway, after just watching all the sales pitch, was it really is a LCHF diet and she swears by a "secret recipe" Bone Broth as an add on to get all these wonderful benefits..

Keeping my $200.00 in my pocket, and since I'm eating LCHF anyway, I'm wondering what benefits a Bone Stock or even a Beef Broth would add.

Rather than making a stock, what about just buying a box of College Inn Beef Broth or Beef Stock? I tried a cup today that I just microwaved at lunch. Actually, It wasn't bad tasting and filled me up a bit. This: http://collegeinn.com/our-products

It seems Broth and Stock are used somewhat interchangeably with Stock being make more from roasted bone, and Broth from meaty parts. I'm guessing her recipe is more of a Stock?

Has anyone added Broth or Stock to their diets? Anything to note?
Does anyone know the Bone Broth recipe?
Would I get the same/similar benefits from store bought?

Inquiring mind needs to know.

Edited: Also, any comment about the claims for less wrinkles? LOL.

Sunny_Bunny_

I didn't know there was a difference between stock and broth. Just thought it was different words for the same thing.
I think the recipe I first saw was Kellyanns. She basically just said put the bones in the pot with whatever seasonings and veggies you wanted with a little apple cider vinegar and let it go a day or so. It wasn't anything that had to be measured out specifically or anything. As far as roasting the bones, I thought that was more about getting a better flavor and maybe encouraging the release of some minerals from the bones. But if you cook it for a couple days like I do, the bones are soft and I feel like I've gotten just about all I could out of them.
So besides the minerals and such from the bones and marrow, it's benefit is the collagen it provides.

slimzandra

Hoot ! Thanks Sunny_Bunny. You are correct as usual

Found the recipe: http://drkellyann.com/paleo-recipes/2014/04/22/bone-broth/

Sunny_Bunny_

I really can't imagine letting it only cook for 8-10 hours. Especially on low.
I just let my last batch go at least 48 hours.
Maybe I'm totally wrong but it seems like a waste to me if you don't get the bones good and soft.
I actually give the softened mush leftover to my neighbors dogs.

walkdmc

I make mine in an instant pot (electric pressure cooker) and it takes about 2 hours.

Next time you get a rotisserie chicken, put the picked carcass in a ziplock in the freezer, if you can't make stock right away.

I add an onion, bay leaves, peppercorns, and a glug of apple cider vinegar. It tastes so much better than store bought stuff, IMO. I think of stock as having more nutrients but not sure where I got that info from. I know my usual store-bought stock is Costco/Kirkland and it has 2gm protein/serving.

retirehappy

http://www.epicurious.com/ingredients/difference-stock-broth-bone-broth-article
This explains it pretty well.

I cook my chicken bones for 2.5 hrs. Always add apple cider vinegar at the beginning, let it come to a boil then just simmer the remaining time. This gives the gelatinous quality without the scum forming on top. While it is easy to skim off the scum, I don't find it an enjoyable past time, so I try to prevent it in the first place. I strain this till it is very clear. I like to take half of the broth and store it. The other half goes back on the stove at low setting until it is rendered to about 1/2 the original amount, this is what I think of as consumme and it is one of my favorite soups.

slimzandra

@walkdmc - good idea on the rotisserie chicken. I'm kicking myself now for tossing out my apple cider vinegar. It was sitting in the fridge for the longest time.


@retirehappy - LOL "I don't find it an enjoyable past time"

For you who have done this, Do you think a balsamic vinegar would also work at pulling out the bone nutrients without yucky scum? I guess I might need to experiment.


A Note on Store-Bought Broth and Stock
Thanks for the link ---"When buying shelf-stable cartons or cans at the store, there is no real difference between what is labeled broth versus stock. Stock might have a slightly deeper flavor and lower sodium, depending on the manufacturer. So feel free to use store-bought stock in recipes calling for broth (you might have to add a little salt), and store-bought broth for stock (you might have to dilute the broth a little if you are cooking it down so the liquid does not become over-seasoned). No matter which one you choose, we always recommend buying low-sodium versions so you can control the seasoning of your dish".

I actually like the higher sodium version while doing LCHF. Just wondering if I'm missing out on the benefits (other than taste) by going store bought.

I have a pressure cooker, so I will give the chicken idea a go next time.

sammyliftsandeats

I've never made broth before...but I just came here to say that the thread title is amazing.

Sunny_Bunny_

slimzandra wrote: »

@walkdmc - good idea on the rotisserie chicken. I'm kicking myself now for tossing out my apple cider vinegar. It was sitting in the fridge for the longest time.


@retirehappy - LOL "I don't find it an enjoyable past time"

For you who have done this, Do you think a balsamic vinegar would also work at pulling out the bone nutrients without yucky scum? I guess I might need to experiment.


A Note on Store-Bought Broth and Stock
Thanks for the link ---"When buying shelf-stable cartons or cans at the store, there is no real difference between what is labeled broth versus stock. Stock might have a slightly deeper flavor and lower sodium, depending on the manufacturer. So feel free to use store-bought stock in recipes calling for broth (you might have to add a little salt), and store-bought broth for stock (you might have to dilute the broth a little if you are cooking it down so the liquid does not become over-seasoned). No matter which one you choose, we always recommend buying low-sodium versions so you can control the seasoning of your dish".

I actually like the higher sodium version while doing LCHF. Just wondering if I'm missing out on the benefits (other than taste) by going store bought.

I have a pressure cooker, so I will give the chicken idea a go next time.

I don't think you're getting much collagen and nutrients unless it's cooked for over 24 hours and takes on the "stock" properties as described in the article as being gelatinous. That's the collagen. If it's a thin liquid when cold or room temperature, it's not going to have much of the good stuff because that stuff solidifies a bit when cooled.

retirehappy

Sunny_Bunny_ Mine does get very gelatinous, I put in a healthy dose of vinegar and I also "crack the larger bones" for lack of another way of putting it, so the liquid and vinegar has easy access quickly. I have tried cooking it over several days and found that too bothersome. I think I get the good stuff doing it this way, just below the boiling point, lots of vinegar and cracked bones (from preroasted chickens). Mine starts to gel when it is waiting to cool off to go into the fridge. YMMV

After making your own stock it is hard to use the prepackaged stuff. I only keep some around for emergency cooking. But I usually have either bones in the freezer or bone broth in the fridge.

Sunny_Bunny_

retirehappy wrote: »

Sunny_Bunny_ Mine does get very gelatinous, I put in a healthy dose of vinegar and I also "crack the larger bones" for lack of another way of putting it, so the liquid and vinegar has easy access quickly. I have tried cooking it over several days and found that too bothersome. I think I get the good stuff doing it this way, just below the boiling point, lots of vinegar and cracked bones (from preroasted chickens). Mine starts to gel when it is waiting to cool off to go into the fridge. YMMV

After making your own stock it is hard to use the prepackaged stuff. I only keep some around for emergency cooking. But I usually have either bones in the freezer or bone broth in the fridge.

Yes. Mine does too. I was talking about how the store bought ones stay a thin liquid so I doubt their collagen and nutrient content.

swezeytba

I would imagine cooking our own would definitely be more flavorful and nutritional than the store bought stuff.

My only problem would be in living in the house with it cooking for 2 days! Got violently ill (when I was pregnant) when cooking a ham hock in beans and can't stand to boil bones since that day....LOL....

KnitOrMiss

@sweyeytba - There's a new one out that is supposed to be shelf stable, super tasty, and all kinds of such. There's also said to be bone broth protein powder, so there should be lots of options available.

Bone broth is not the same as canned broth found in the cooking/soup aisle of a normal grocer. For me, in terms of quality and nutrition:

Bone Broth
Cooking Stock
Cooking Broth/Bouillon Powder/Cubes/Mix

ChoiceNotChance

I make it in the crock pot. I roast the bones, first, for extra flavor. Cover with water, add seasoning, maybe some ends of onion and peppers that I had thrown in the freezer. I set it to low and let it go at least 24 hours. Strain, put it in jars and refrigerate or, since I get quite a lot, I freeze it. It's wonderful, thick and gelatinous.

MyriiStorm

ChoiceNotChance wrote: »

I make it in the crock pot. I roast the bones, first, for extra flavor. Cover with water, add seasoning, maybe some ends of onion and peppers that I had thrown in the freezer. I set it to low and let it go at least 24 hours. Strain, put it in jars and refrigerate or, since I get quite a lot, I freeze it. It's wonderful, thick and gelatinous.

The crock pot sounds like an excellent idea! I don't like the idea of leaving a pot on the stove for two days, even on the lowest heat, for fear of burning the house down.