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Pork and duck bone broth

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atomicsmoke

atomicsmoke

Master of the Pit
Original poster
OTBS Member
Apr 3, 2014
4,313
1,235
Toronto, Canada
I saved the wing bones from the rillette meat and some legs after we had some confit legs.

Also pulled some smoked pig bones out of the freezer so I have enough to material for a bone broth.

Bone broths are not very popular in our house. We grew up mostly with tasty but clear soups. Or the cream thickened version.

Nevertheless I love bone broth so I will make a pot while my wife makes a pot of the standard clear chicken soup for the rest of the family.

Pig bones (still frozen)
IMG_20170318_112254.jpg

IMG_20170318_112254.jpg


Duck bones
IMG_20170318_112320.jpg

IMG_20170318_112320.jpg


Vegetables and scraps (pepper and cabbage core, brocolli stem).
IMG_20170318_113132.jpg

IMG_20170318_113132.jpg


Water, salt, whole black pepper, vinegar
IMG_20170318_113408.jpg

IMG_20170318_113408.jpg

 
I don't...It's in the pressure cooker, too much trouble stopping and starting again. But I am cooking it for 3h...I expect that pulls most of the good stuff from the bones.
 
I've researched this quite a bit. Was torn between high temp cooking (pressure cooker) destroying nutrients and long cooking (classic pot or slow cooker) which is inconvenient and exposes nutrients and fat to air (oxidation, rancidity).
You clearly lose some nutrients by cooking, but couldn't find much evidence that pressure cooking is worse than normal boil.
 
atomicsmoke said:
I've researched this quite a bit. Was torn between high temp cooking (pressure cooker) destroying nutrients and long cooking (classic pot or slow cooker) which is inconvenient and exposes nutrients and fat to air (oxidation, rancidity).
You clearly lose some nutrients by cooking, but couldn't find much evidence that pressure cooking is worse than normal boil.
Click to expand...

I agree, I've left turkey bones and bits at a simmer for extended times (>48 hours) and had it sour on me. I'm looking around on google about the pressure cooker stocks. Looks like that's the way commercial folks do it a lot of the time.
 
The traditional advice fresh (vegs) is better than cooked is not entirely correct. A lot of nutrients are trapped in fibre walls. When you eat them raw they just travel trhu you. Don't get absorbed. Lycopene in tomatoes for instance.
 
 Looks like they sold me fake duck- some bones have no marrow...

th_HaHAAHaa.gif
 
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