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/ck/ - Food & Cooking

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12433623 No.12433623 [Reply] [Original]

Does anyone here make bone broth? I picked up some goat broth bones today from a butcher shop that's closing down. I've only made bone broth a few time but I don't really have a solid method, and I've never even tried goat.

Basically I'm looking for some recommendations as to what to season the broth with and which flavors would go well with goat.

And before you make fun of me I'm not making it for faggy health reasons. I just fucking love drinking bone broth

>> No.12433646

>>12433623
you mean chicken stock?
sure yeah

>> No.12433647

>>12433623
Bone broth is just stock. Broth is with meat and bones and can be consumed directly, while stock needs further work. Goat broth sounds weird, is it gamey? Maybe try adding pepper, some vinegar, and strong herbs like rosemary. A dumpling might also be nice

>> No.12433653

>>12433623
It's called stock, faggot. Add some mirepoix, roast your bones for flavor, try fresh herbs and peppercorns for spice.

>> No.12433654

I really like using anchovy as a seasoning with lamb or goat. Ras el hanout, a little tomato, mint, charred onion

>> No.12433659

I made some turkey broth last Thanksgiving for the gravy and later, the soup.

Dumbass dad put the leftover broth into the gravy.

Yet, my mother never considered using that gravy for the soup....

>> No.12433778

>>12433646
Great reply, faggot

>> No.12433802

>>12433778
>Does anyone here make bone broth?
>yes.

>rando sperg's out
why

>> No.12433824

>>12433802
Because "Bone Broth" is a meme designed to sell stock to stupid people at an extraordinary upcharge.
For OP to call it bone broth (without using a soiface image to show you understand the irony) would suggest that he might actually believe they're not the same thing.

>> No.12433832

>>12433824
Well I've never bought it. I thought bone broth was just broth made from bones, cause that's what the fucking name is. Sorry for using the wrong name for something, language police

>> No.12433833

I'd love to have some goat bones for my ramen stock. You can eat it as is or use it to flavor up some meat.

>> No.12433850
File: 1.49 MB, 297x198, marshmallow.gif [View same] [iqdb] [saucenao] [google]
12433850

>>12433832
>language police
That's exactly it, it's not language police, it's silly marketing.

If you saw two bottles of water, one labelled "Dihydrogen Monoxide" and priced ten times higher than the one labelled "Water", and then saw everyone cooing over the dihydrogen monoxide's health benefits and how effectively it hydrates a person so much better than plain old water, you'd think you were in some horror movie where everyone's gone insane except you.

>> No.12433866

>>12433832
>wah I don't know what I'm talking about and it's your fault!
you are like child embarrassed of ignorance and lashing out

>> No.12433884

>>12433850
I don't think any of that applies since I'm not buying it, just making my own. You can just cool with the autistic fit of rage.

I bet you shit yourself anytime someone says "spaghetti noodle"

>> No.12433893

>>12433866
Imagine making strawman arguments over food

>> No.12433907

>>12433866
He could have easily killed this line of discussion and simply said, "Oh, they're the same thing? Cool. Does anyone have any tips to improve my stocks?"

But, of course, it's the internet and it's easier to simply double down and nuke the whole thread.

>> No.12433909

>>12433907
>one reply
>nuking whole thread

You are very irrational

>> No.12433918

good thread

>> No.12433925

>>12433907
>complains that an Anon won't let it go
>instead of letting it go himself
Autism.

>> No.12433933

>>12433909
>>12433925
samefagging. tsk tsk.

>> No.12433934

>>12433884
It's clear you only make it because you love handling bones so much.

>> No.12433936
File: 497 KB, 1080x1920, Screenshot_20190604-162653_Chrome.jpg [View same] [iqdb] [saucenao] [google]
12433936

>>12433933
You're a failure in the eyes of your parents

>> No.12433940

>>12433933
Autism.

>> No.12433943

>>12433623
>Basically I'm looking for some recommendations as to what to season the broth with and which flavors would go well with goat.
PM me your address, I'll jerk off into your stockpot. You'll love it.
Your mom will be like "How did you discover the secret family recipe? I'm impressed, son...oh, sorry sweetheart. I keep forgetting to stop calling you by male pronouns. Force of habit, honestly."

>> No.12433954
File: 137 KB, 256x279, beyonce_confused.png [View same] [iqdb] [saucenao] [google]
12433954

>>12433824
>I just fucking love drinking bone broth
Read OP's post. He literally is one of those idiots who thinks it's special.

>> No.12433965
File: 12 KB, 228x221, serveimage.jpg [View same] [iqdb] [saucenao] [google]
12433965

>>12433936

>> No.12433971

>>12433954
LISTEN HERE FAGGOT I HEARD ABOUT BONE BROTH AND THOUGHT IT SOUNDED GOOD AND SO I FOUND A RECIPE ON THE INTERNET AND DRANK THE SHIT OUT IT AND THAT'S WHY I MADE THE THREAD CAUSE I LIKE IT

ALL YOU AUTISTS GTFO MY THREAD

>> No.12433993
File: 91 KB, 800x800, bonebroth.jpg [View same] [iqdb] [saucenao] [google]
12433993

>>12433971
Did someone say bone broth? Count me in!

>> No.12434015

>>12433934
dead

>> No.12434021

>>12433893
you can't even fucking eat straw
not since conservatives started deepthroating them

>> No.12434034

>>12433971
>HEARD ABOUT BONE BROTH
Don't you just mean stock?

>> No.12434041

>>12434034
No, I don't, cause I would have said it. I was introduced to it under the name of bone broth. I understand now that I was misinformed but Jesus you guys are such faggots about it.

>> No.12434091

>>12434041
you're not misinformed. bone broth is a fashionable term for it and you're not using it incorrectly. you're just the victim of autistic vigilantes.

>> No.12434098

>>12434091
She still won't sleep with you, dude.

>> No.12434140

I just finished making some broth about 10 minutes ago. Not sure if it's "bone broth" or not. It's made of chicken. I spatchcocked a bird and roasted it. As it cooked, I. made the broth from its back, neck and wingtips, just enough for roughly 400ml of broth which will be made into gravy soon once it's cooled enough that the fat is easily separable (I left the skin on the tips and back). I plan to use that fat as my roux base for the gravy.

>> No.12434148

I save the bones from my birds and cook them in an instant pot for an hour and a half at least. You can't make better soups, stews and gravies. You just can't. Fucking OXO cube idiots are going to die of kidney failure and a lack of pride.

>> No.12434155

>>12434140

Naw man, that's making gravy. That's taking 'drippings'. Broth is beating the shit out of bone and bone marrow, fat for the flavour.

>> No.12434184

>>12434155
Except I cooked the back, neck and wingtips separately, in a pot of water, on the hob. I know what drippings are. This is not it.

>> No.12434187

>>12434140
>>12434184
It will be a very shitty excuse for one. It needs around six hours.

>> No.12434198

>>12434184

Why would you do that? You need to brown EVERYTHING. Cook it all in dry heat, THEN transfer it to a stock pan or pressure cooker to extract the malliard juices along with the marrow and other shit? You're basically fucking up in real time. No one needs unflavoured fat.

>> No.12434201

>>12434184

"Drippings" are anything brown subjected to direct heat. Drippings can be put with bones for a great stock or bone broth is the new words. I don't care.

>> No.12434226

>>12434198
ever heard of a light stock

>> No.12434237

>>12434226

It's called "adding less". Or being lazy.

>> No.12434255

>>12434237
you think you know shit but you do not. different stocks suit different dishes.

>> No.12434282

>>12434255

Light stock is just fat, you get that out of the original pan. Add fat to your dish.. good.

>> No.12434286

>>12434282
light stock is not just fat you moron. most stocks have the fat removed from them. a light stock is just a stock made without extensive browning.

>> No.12434290

>>12434286

Oh ffs. So, what is it flavoured with?

>> No.12434294

>>12433623
soup/broth made with goat bones is very popular in mexico, it's tasty.

>> No.12434296

>>12434290
bones, meat, aromatics, the same as a dark stock.

>> No.12434300

>>12434290
meat, bones, and aromatic vegetables.

Don't forget that one of the most important points of a stock is its gelatin content, which is nearly flavorless.

>> No.12434348

>>12434294
Thank you for one non autistic reply. I'll look into some Mexican soups!

>> No.12434355 [DELETED] 

>>12434348

Stop saying childish things. You fucking children or "young adults" who haven't developed themselves ruin everything.

>> No.12434359 [DELETED] 

>>12434348

Christ, ignore my reply I thought you said "autistic". Jesus Christ, how do you delete a post?

>> No.12434375

>>12433884
No it definitely applies because they're marketing tactics worked
You now think of their specific product rather than the actual name of the food, which means any time you talk about stock you're going to say "bone broth"
It's like calling all burgers "McDonalds" or all cotton swabs "Qtips"

Saying spaghetti noodle isn't the same as saying bone broth because one is inaccurate and the other is just the name of a product that was so effective at marketing itself to you that you literally do not know the name of the actual item


you aren't immune to propaganda

>> No.12434418

>>12434348
>anything that points out I'm a fucking retard is autism
Boy you must be fun at parties.

>> No.12434433

>>12434418
SEETHING

>> No.12434444

imagine drinking stock, lol

>> No.12434445
File: 420 KB, 364x460, bichnga.png [View same] [iqdb] [saucenao] [google]
12434445

>>12434433
Whatever gets you through the night, sweetie

>> No.12434453
File: 198 KB, 1280x720, bonebroth.jpg [View same] [iqdb] [saucenao] [google]
12434453

>>12434444
Imagine drinking stock just because a bunch of soibois told you about the benefits of bone broth.

>> No.12435131

might start using bone broth and stock interchangeably to see if i can reproduce this thread elsewhere

>> No.12435152

>>12434290
light stocks aren't used for flavor, they're used for gelatin and texture. if you wanted a strong flavor, you'd use a dark stock.

>> No.12435164

>>12433971
Isn't this shit just another word for consomme.

>> No.12435219

>>12434184
that is a shitty “light stock” and you’re doing yourself a disservice not browning/cooking it all day. what’s your excuse, you need a light stock for a very specific recipe. yeah right. I’ve worked in tons of kitchens and have hardly even heard the word “light stock.” if our stock is light we get our ass chewed. and doubling down for four posts proves you’re just playing along

>> No.12435483

>>12434187
nonsense, 2 hours is enough for chicken
even 1 hour is enough
and there's fuck all more after 3

>> No.12435498

>>12435152
a light chicken stock still has a nice chicken flavour anon and it makes a good gravy

although yeah, a dark stock is generally better and it's what i do most times.

but a light stock is still delicious and will be nice in almost anything and very worthwhile and i can absolutely understand why people might avoid an extra process.

>> No.12435503

>>12435164
consomme is ultra clear because it's clarified typically with a egg raft

>> No.12435530

>>12433623
wow this thread really triggered people

i like to add lemongrass, star anise, kaffir lime leaf, ginger

sometimes other spices like fennel seeds, cardomom, cinnamon, cumin or cloves.
it's easy to overspice though.
fresh turmeric is also great, that's a health thing, it does mean it's yellow though
you can also char onions and ginger and that adds a nice flavour

think pho ingredients
half the time i'll just drink it, the other half add noodles and veges and herbs and stuff, maybe meat or tofu, and have a noodle soup

I also season it at the end with fish sauce and some lemon or lime juice and maybe a little sugar.
You can also make quite a nice curry with the leftover by frying some aromats, adding coconut cream, and then the stock and veges and meat.

>> No.12435532

>>12435483
Wrong. You can do a decent fish stock in about an hour, maybe less, but chicken will not be finished in two.

>> No.12435607

>>12433623
I've never made it for human consumption, but when my old dog got too feeble to crack up bones with his teeth, I'd save bones in a freezer bag, boil the marrow out, salt it and add a little carrot or sweet potato while it finished and ladle a bit of the stock on his food each day. He liked that.

It was a very good dog. He deserved to enjoy his meals.

>> No.12435622

>>12435532
last time i made chicken stock i only did 2 hours and it was a gel in the fridge

>> No.12435793

>>12433623
If I want to make it out of an elk what are the best bones to take???

>> No.12435924

>>12433646
fippybippy

>> No.12436230

>>12435532
If you have a pressure cooker it’s sctually detrimental to go longer than an hour on a chicken stock

>> No.12436271

>>12433623
Bay leaves, allspice, black peppercorns and garlic is pretty good for basic broth.

>> No.12436421

>>12435219
That's nice, dear. : )

>> No.12436473

>>12435793
Any bones except the spine, it can harbor some of the real nasty pathogens not destroyed by heating. I make stock with bones from the deer I kill every year.

>> No.12436917

>>12433623
>buying bones
stupid hipster go kill yourself. i bet you throw away the bones that are in the meat you already fucking buy. or you only buy skinless chicken breast? limp wrist faggot

>> No.12436976

>>12433623
>parboil your bones to remove impurities and rinse well, use a skewer or chopstick to pry out any blood clots from the marrow.
>roast the bones in a hot oven until browned. Halfway through roasting, remove and brush bones with a mixture of tomato paste and water (you can sub some stock or broth for the water if you have some), the mixture shouldn't be too thin, but not straight tomato paste, either, then continue to roast. This gives the bones a deeper, caramelized flavor.
>Place bones in stock pot and cover with water (preferably filtered)
>Add 1/4 cup vinegar (doesn't really matter what kind, I usually use apple cider vinegar because it's what I have the most of).
>Add your aromatics (onion, celery, carrot, garlic, bay leaf, peppercorns. I also like to add just a few allspice berries)
>Bring stock to a boil and then reduce to a low simmer, and let it simmer on low for at least 12 hours. You can let it go as long as 24 hours, but usually 12-16 hours is plenty.
>Let stock cool in the pot to room temp, then filter through a chinois or cheesecloth lined sieve.
>Divide into desired amounts into containers of your choice (I prefer large mason jars, but you do you.)
>Make sure you leave a thin layer of fat on top of each container, because it will protect the stock from the air.
>An optional thing I do is add some sliced fresh turmeric root while cooking for both color and healthfulness.

>> No.12437133

>>12433623
Goat stock? Yeah, I'd try it.

>> No.12437274

>>12433850
Fucking THIS. Every time I hear the words "bone broth" I know the person talking is a shit cook and a trend whore.

>>12434282
Light stock isn't just fat. There are light stocks and dark stocks, and they're used for different applications.

>>12436976
Nice.