Bone stock

justgettingby

justgettingby

Tuanis!
I'm so proud of myself! Husband had a major surgery two weeks ago so I've been trying to cook extra healthy with loads of immune boosters and more calcium rich foods (even though he's irritating the snot out of me right now). I came across a recipe I had saved for Chicken Feet stock where it talks about all it's nutritional benefits. And since I live in a Latin American country, I knew finding the feet is easy…they are in every butcher case I've ever seen. And at less than $1 for 2.2 pounds, I can't go wrong.

So, 24 hours later, I have a very tasty chicken feet bone stock full of gelatin, calcium, glucosamine, collagen, and other healthy sounding things. stirthepot2

I'd take a picture but you would all probably vomit just like I almost did while cutting the toes off.

Has anyone else made a bone stock? If so, what type of bones did you use did you get it to gel?
 
I seem to remember MrsB making something like 5,911 meals with a single bone. :))

I kid, but she knows about cooking so I hope she chimes in here.

I'll have to look up the feet thing, as I've never heard of it. Go ahead and post your pic! Be proud! :)
 
deewee said:
I seem to remember MrsB making something like 5,911 meals with a single bone. :))

I kid, but she knows about cooking so I hope she chimes in here.

I'll have to look up the feet thing, as I've never heard of it. Go ahead and post your pic! Be proud! :)
Click to expand...
:))

When I make chicken, I make a whole bird and get at least three meals off of it. Lol

When the bird is done, after the first meal, I pick the meat off and return the bones and skin and everything left to the pot/pan/crock pot or I freeze it in a foil pan. I add about 6cups, sometimes more, sometimes less, of water. Then salt (not much), pepper, garlic (one or two smashed cloves), and cook it. Usually I do this in the crock pot and ill cook it 8-10 hours. Then I strain in thru a cheescloth into a bowl. Then, I cover it and refrigerate it overnight. THEN I scrape some fat off and divide it. It actually turns to jelly in the fridge. When I use it for soup or whatever I have to dilute it with water, about 1/2-3/4 cup of water to every 1 cup of stock.
 
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