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  • Gina Marie

    I just made turkey bone broth yesterday from 2 large legs and 2 large wings-from our 21 pound thanksgiving turkey that I cut up and had stored in the fridge. I cooked it for about 10 hours and it gelled up which is great as I feel like the collagen and minerals have definitely been released. I cooked the meat for 3 hours, then removed the meat from the bones then reintroduced the bones and skin and added some raw egg shells I had from a cake I made, as that adds hylauronic acid (the filmy stuff inside the eggs) and calcium to the broth. This was so easy to make and I made some for us and our 2 cats that had upset stomachs and now they are great. Enjoy

    • Gina Marie

      Forgot to mention, I’ve been using Great Lakes Collagen in my smoothies and it’s definitely helped reduce my back pain and my facial wrinkles around my eyes have diminished.

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  • Lisa

    I left my broth simmering in my crock pot for 24 hours and all I was left with was 1 cup of liquid! Suggestions?

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  • Legend79

    Uh…cant we use/eat the meat from the stock?

    • http://balancedbites2014 Nicole Pittman

      The fat is probably oxidized due to being under such high heat and pressure for so long. While it may not be harmful to eat the meat after, it’s not the best idea. Try scraping off all the meat you can before using the bones. Or even better, use bones left-over from meals to make broth with. It’s a resourceful way a get broth bones!

  • Jane

    Can I use a newly purchased pressure cooker to make the broth rather than a slow cooker without compromising the benefits?

    • http://balancedbites2014 Nicole Pittman

      Yes! You can. The nutrient won’t be compromised in the method. Ideally you want the bones to crumble to maximize the nutrients, and a slow cooker is actually ideal for this.

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  • NormJR

    Hi Diane, I believe this is the same recipe appearing in, which lists 17 grams of carbohydrate per cup. Is this a typo? Thanks!

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  • Phil Laytio

    I am always making Pho Beef stock and I use mostly bones. About 7 lbs of marrow bones and 3-4 lbs of Shank or oxtail. I use a pressure cooker and it does the job in about 2-1/2 hours, if you let it go longer you get a milky cloudy broth which many like but I prefer the clear broth which is still loaded with protein and collagen. By adding a little grass-fed beef gelatin you can make it higher in protein and it gives it a better mouth feel and enhances the the beef flavor. Also the addition of any sweetener, just about a teaspoon of sugar,palm sugar,honey,agave etc and that also brings out the beefiness and does not make it sweet at all. Also you can add lime juice or lemon in place of the vinegar, has same leeching effect. I am a 15 year stomach cancer survivor and this is what I had every day 3 times daily.

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  • Kristin

    Hi Diane! If I use bones that are frozen, is it OK to re-freeze the stock after it has been made with the previously frozen bones? I know you aren’t supposed to re-freeze meat that has previously been frozen once it is cooked, so I wasn’t sure if this applied to stock that was made with previously frozen bones as well. Thanks!

  • Roxanne

    This is fine. I do this all the time. I’m a professional cook, and I don’t know of anyone in my profession who doesn’t do this. When you work in a kitchen that uses gallons and gallons of stock each week, the only option to get enough bones for that much stock is to buy them frozen.

    One note on flavor enhancers: I add fresh herbs and peppercorns to my stock to build flavor. I’ll usually add what’s called a bouquet garni, which is 2 bay leaves, a sprig of rosemary, a couple of sprigs of thyme, and 3-5 parsley stems–all tied up in butchers twine or put in a washable herb sack. You add this to the stock for the last 4-6 hours of cooking. I also add about 10 whole peppercorns at the beginning of cooking.

    A really great add in for beef and veal stocks is tomato paste. I slather it on the bones the last 20 minutes of roasting them (or you can brown the paste in the pan you’ve browned the bones in if you browned them on the stove.

    I also deglaze the pan that I’ve browned the bones in with red wine (which is usually my acid). Water is acceptable as well. You add all that deglazed goodness to the stock pot.

    Classical aromatics for one gallon of stock include: 2 onions, 2 carrots, 3 stalks of celery, 4 cloves of garlic. You can also add the green tops of leeks (one of my favorites) and browned mushrooms.

    All these additions for flavor building is how you make classical French stock. :)

  • Kristin

    Thanks Roxanne! I figured it was fine but I’m OCD about possible contamination issues when I cook! Good to know people do this w/o any problems. Also thanks for the notes on the flavor enhancers :)

  • Chris

    Question: is there a reliable source for specific nutrient data for this recipe? and does it specify whether or not the fat has been removed after cooling?

    I’ve looked and found very little useful and consistent information out there. This surprises me since this seems like such a simple and basic traditional food.