Pork and duck bone broth

[atomicsmoke]

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)

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• atomicsmoke
• Mar 18, 2017

Duck bones

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• atomicsmoke
• Mar 18, 2017

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

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• atomicsmoke
• Mar 18, 2017

Water, salt, whole black pepper, vinegar

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• atomicsmoke
• Mar 18, 2017

 

[crankybuzzard]

Looks and sounds like a very flavorful Broth in the making. Do you crack the bones at any point during the cook down?

 

[atomicsmoke]

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.

 

[crankybuzzard]

Yep, pressure cooker will do it!

I hadn't thought about the pressure cooker for my stocks before, that's a good idea.

 

[atomicsmoke]

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.

 

[crankybuzzard]

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.

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.

 

[atomicsmoke]

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.

 

[atomicsmoke]

Done...

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• atomicsmoke
• Mar 18, 2017

Bone is brittle

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• atomicsmoke
• Mar 18, 2017

Looks like they sold me fake duck- some bones have no marrow lol

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• atomicsmoke
• Mar 18, 2017

About 4L of broth

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• atomicsmoke
• Mar 18, 2017

 

[daveomak]

 Looks like they sold me fake duck- some bones have no marrow...