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Julie Bove[_2_]

"Janet" > wrote in message
.. .
> In article >,
> says...
>>
>> On Fri, 22 Sep 2017 07:42:38 -0400, Gary > wrote:
>>
>> >Cindy Hamilton wrote:
>> >>
>> >> On Thursday, September 21, 2017 at 4:44:44 PM UTC-4, Thomas wrote:
>> >> > Ok, what is bone broth?
>> >>
>> >> Magical fluid that will cure all of your ills. If you google for it,
>> >> you'll find a ton of junk-science nutrition sites.
>> >>
>> >> Still, if I make stock and it doesn't gel in the refrigerator, I
>> >> consider it a pretty poor effort.
>> >
>> >And if it doesn't gel well: as I'm sure you know, it just wasn't
>> >concentrated enough.
>> >
>> >Bone Broth is just the new trending name for stock. Made with
>> >bones. Same exact thing. It's just a marketing ploy to make
>> >people buy something they think might be new and improved.
>> >
>> >I looked this morning at the grocery store. Side by side chicken
>> >(or beef) stock and chicken (or beef) bone broth. Probably came
>> >from the same cooked batch but they charge twice the price for
>> >the nifty new bone broth.
>>
>> snip
>> my stores don't sell the bone broth for twice as much. There's either
>> just a couple cents difference or they just carry the bone broth at
>> the regular price.
>> Way back when I was a new bride I had read that if you have any lemon
>> in your kitchen, to add it to your pot when making broth as it would
>> help pull the minerals from the bone.
>
> Thanks for tip. There's always something new to be learned from rfc.
>
>
> I continue that today. The cut
>> halves of lemon along with celery, carrot, onion, mushroom and bell
>> pepper are all in that bag of stuff that I keep in my freezer for
>> making broth. There's another bag full of chicken parts/trimmings and
>> another for beef. So when we are having a cold dreary day I am all
>> set to make some comfort by making broth.
>> Janet US
>
> I make stock with the carcases of roast chicken; it might have been
> you who once suggested saving them in the freezer to cook up together,
> another useful tip. I also save the heels of celery heads and the hard
> rinds from parmesan, to go in the stockpot.
>
> Janet UK

My Parmesan rinds go into soup.