Chicken bones

[Anonymous No.14506170]

I've got some chicken bones left over. Can I cook these things down into some kind of broth?

[Anonymous No.14506175]

>>14506170
Wow yeah maybe perhaps a bone broth huh yeah asshole

[Anonymous No.14506179]

>>14506175
>bone broth
Whats that? I like soup.

[Anonymous No.14506184]

>>14506179
Fuck off idiot

[Anonymous No.14506185]

>>14506170
>>14506179
You can't possible be this fucking stupid

[Anonymous No.14506196]

>be OP
>ask for cooking advice on the food & cooking board
>get insulted
lmao

[Anonymous No.14506199]

>>14506170
You don't make broth from bones, you make stock. It's probably better to freeze them and wait till you have more to make a big batch all at once, though. And no, "bone broth" is not a real thing.

[Anonymous No.14506203]

>>14506179
no. they're messing with you. they're fleshless bones, can't do anything with it. suck out the marrow maybe.
next time use the entire bone with flesh to make a broth

[Anonymous No.14506219]

>>14506196
It's bone broth anon, you throw some bones in a big pot with water and boil that shit for several hours, if you can't figure that out on your own you have a serious learning disability.

[Anonymous No.14506223]

>>14506170
is it hygienic to boil bones that you've had in your mouth and then use the stock to feed other people? i know you technically boil them, but still. feels weird

[Anonymous No.14506243]

>>14506223
Most bacteria is killed by boiling for just 10-20 minutes, this stuff boils for several hours, so I think you're in the clear.

[Anonymous No.14506252]

>>14506223
run em under water if you're that scared, damn

[Anonymous No.14506285]

you can use them for voodoo

[Anonymous No.14506293]

>>14506170
Better broth would be meat and bones, but if you're broke, go for it. If that's fried, no.

[Anonymous No.14506306]

>>14506196
Making any serious thread on here is a mistake. This place is for shitposting and nothing more.

[Anonymous No.14506348]

>>14506196
>>14506306
>serious thread
get fucked, maybe do a bing search on your chromebook before exposing your dipshittery

[Anonymous No.14506358]

>>14506170
Throw them on the ground and tell your future, idiot.

[Anonymous No.14506369]

Reassemble into a chicken skeleton and give it a clever name.

[Anonymous No.14506379]

>>14506348
Yeah, yeah, sure thing pal

[Anonymous No.14506382]

>>14506223
I wouldn't do it. Thankfully I live alone and always will, so I can use all my bones.

[Anonymous No.14506604]

>>14506170
throw them on your neighbours lawn and hope his dog eats it

[Anonymous No.14506895]

Not OP but this thread made me realize I have a fuckton of chicken bones and skin in my freezer because I like to cook bone-in thighs and never make broth. All the broth recipes I can find have a bunch of veg and other stuff and I would have to buy extra stuff just to use in broth which seems like a waste. I think OP has a legitimate question on his hands desu.
Would I get something worth a damn if I just pressure-cooked a bunch of bones with the one leftover half of onion I got, or would it be garbage?

[Anonymous No.14506912]

>>14506306
fuck off nigger

[Anonymous No.14506931]

>>14506895
Yes, it would be great.

Use the green leafs on the celery and carrot skin, and garlic scraps if you are very conserned by "wasting" a carrot, a couple of celery sticks etc.

Use some herbs.

The end product will be great and be very gelatinous. It will make huge difference in the dishes you make, compared to not having stock.

[Anonymous No.14506957]

boil a broth out of them
then take the bones and grind them down to a powder and use in smoothies
it works for egg shells, i imagine it works for bones too

[Anonymous No.14507088]

>>14506931
I don't actually have celery or (non-dried) herbs, but I guess I could slice an extra head of garlic in half and toss it in. I always throw away carrot peels because honestly the skin looks pretty nasty most of the time, not sure if it would help or hurt.

So the current practical recipe is:
>a bunch of chicken bones
>a head of garlic cut in half and roughly smashed (don't wanna peel it desu)
>leftover half of an onion
>a little bit of rice vinegar (seems like a good idea, acid helps break down bones?)
>enough water to cover + some salt?

Maybe I'll just end up doing this and seeing if I get something decent out of it

[Anonymous No.14507136]

>>14506369
"Tyrannosaurus Pecks"

[Anonymous No.14507209]

I used the broth from cooking the meat to make rice. If I could cook the bones again to get stock that would be good.

[Anonymous No.14507236]

>>14507088
>rice vinegar
I wouldn't, but you do you.

[Anonymous No.14507318]

>>14506219
You should use some savories too like celery, carrots and onions, as well as herbs. You also want to skim the scum off the top while it's boiling. Once you have the actual broth, you should remove the savories, strain it, then reduce it at a lower temperature until it's a fraction of the volume. Then after this, put it in the fridge. Fat will float to the top in a layer. Remove this, or as much of it as you want.

What's left is stock you can use for any kind of soup or stew.

[Anonymous No.14507342]

You idiots have the entirety of the internet at your fingertips. Are you really too stupid to use search engines and Youtube?

[Anonymous No.14507355]

>>14507342
>trust the tech elites.

[Anonymous No.14507360]

>>14507342
>It's not my job to educate you, shitlord
oof, not a good look in fact of course. Seek sunlight, then sex.

[Anonymous No.14507375]

>>14507342
How's that boot taste?

[Anonymous No.14507383]

>>14507342
>go find some recipes that ramble on for 10 pages about the writer's kids and how healthy "bone broth" is before calling for 10 different things I don't have and tossing in some Amazon affiliate links
wow

[Anonymous No.14507395]

>>14506170
Put them in a food processor and drink it raw.

[Anonymous No.14507409]

>>14507236
I wouldn't either.
>>14507318
Just remember the layer of fat helps preserving it, and it can be used for many things, so don't throw it away even though you're not going to use everything for your recipe.

How much you need to reduce it depends on what you are going to use it for. I*ll often reduce more if I need it for what I'm making, rather than dilute it if I don't need it as strong.

[Anonymous No.14507426]

>>14507342
you know what making a thread does?
it puts the question out there, makes other peope think about it
you get different opinions, varied recipes, protips
not just one food bloggers method of making stock

[Anonymous No.14507474]

>>14507088
mine is
chicken carcass- usually raw after prep, but left over roast will do
chicken feet for extra gelatin
2-3 carrots
3-4 stick of celery plus a few leaves
1 onion
1/2 a leek-this will be the most expensive item and you can probs leave it out desu
bay leaves
thyme
peppercorns
and will also use the whey leftover from making ricotta, its supposed to be high in protein and good for stocks
roast carcasses, bring those and feet to the boil and then simmer
add veggies(best roasted as well)
simmer for about 3 hours
remove everything gently, strain
i also reduce mine by 90% for easier storage
its basically homemade knorr stockpots

i try to use scraps as much as possible, carrot ends, onion roots&skins, celery leaves, cauliflower leaves, broccoli stems etc

[Anonymous No.14507510]

>>14507474
>mine is
>chicken carcass- usually raw after prep, but left over roast will do
If I buy a whole chicken and cut it up for frying, the back and neck are the main soup parts. I also save the bones from the fried chicken, they have a more savory flavor.

[Anonymous No.14507526]

>>14506179
Mongo like soup!

[Anonymous No.14507546]

>>14506203
Its a bird bone, there is no marrow

[Anonymous No.14508536]

Donate them to richard dunn