kpk54 wrote: »

Short version: I've never specifically purchased powdered bone broth so can make no comparison.

Long Version: I'll post this for others since OP indicates she has made it before so knows how...

I favor making my own broth and it really takes very little active time. We have roasted chicken or standing rib roast fairly often so I save and freeze the carcass from the chicken/turkey or the bones from the rib roast. When I feel like making some bone broth I pull either the already roasted chicken carcass or already roasted beef bones out of the freezer, throw them in a crock pot, cover with water and throw in some washed (otherwise unprepared): carrots, celery, onion, peppercorns, garlic and a couple of bay leaves. Sometimes I add thyme, parsley, oregano, basil, etc though not essential. After simmering over night and/or throughout the day, I add some salt, strain everything through a sieve and keep only the liquid. If I'm going to freeze it rather than use immediately, I'll put it in freezer containers and freeze for later use.

If you have never made it, just know that it is jiggly like jello when completely cooled/thawed. That's what you want-gelatin like. It "melts" and becomes liquid when heated. I've always made this. Just like my Mom and Grandma. We did it long before it became popular simply because it tastes good and is useful for soup. Facets of new diets are really old. "Farm to Table" and "Nose to Tail" are just new terms in the the revitalization of old things.

I'm not a purist. Both my Mom and Grandma used the chicken "giblets" and neck bone. I'm OK with the neck bone (and wing tips) but the idea of simmering gizzards, hearts and liver make me squeamish. Purists would say I am not utilizing the most beneficial part. I usually forget to add a little vinegar which is a new/popular addition. I also scrape the fat off just because I don't like slippery lips. Not a purist.

ETA: there are 100s of recipes on line. With exception of the vinegar, the ingredients are identical to the recipes in my 1946 edition of the Joy of Cooking and my 1963 McCalls Cookbook.

anniekaypants wrote: »

Ya know, I’ve made homemade bone broth and I gotta day, it’s a little “funky” when compared to broth/boullion. You could use a boullion cube to flavor it up a little. If your goal it to incorporate collagen and amino acids for nutritional purposes, try the powdered collagen peptides. Look for grass fed on the label. I ordered mine from amazon, brand name is Great Lakes. I was skeptical about it being flavorless as I have a hyper sensitive pallet and it really really is absolutely flavorless.