About 29 hours later....im going to wind it down this hour...i am going to give my self a C maybe D .
About 8 and 12 hours later.....using a crockpot at the temperature of "low", it took about 8 hours to see any progress other than chicken simmering ...and it was very little progress
so i turned the crockpot to high.....about 4 hours later, started seeing the meat fall off....turned the crockpot back to low for over night
24 hours later, the next steps are time......ie separating chicken from pot,etc, ..per video instructions
edit:
26 hours later, took out most of the meat...separated bones from the meat and placed them back in the crockpot
My bones never disintegrate. I use a whole chicken and the small bones do get quite thin, but the bones don't go away. I just strain really well and when I was feeding it to my sick kitty, I would pulse in the Magic Bullet to be sure there were no bone fragments.About 29 hours later....im going to wind it down this hour...i am going to give my self a C maybe D .
About 8 and 12 hours later.....using a crockpot at the temperature of "low", it took about 8 hours to see any progress other than chicken simmering ...and it was very little progress
so i turned the crockpot to high.....about 4 hours later, started seeing the meat fall off....turned the crockpot back to low for over night
24 hours later, the next steps are time......ie separating chicken from pot,etc, ..per video instructions
edit:
26 hours later, took out most of the meat...separated bones from the meat and placed them back in the crockpot
as i mentioned i used near 3 pounds of chicken drumsticks, the drum stick bones are still in tact and seems it would take about a week to 100 years to melt down to nothing
strained and strained and strained the borth to make sure 0 bone fragments get though to the broth giiven to my cats
question, sometimes i drink broth i get acid reflux. can the cat too? if too strong?
The key to getting it to gel is using the right amount of water per pounds of bones. You need at least 2 lbs of bones and preferably closer to 5 lbs. You only want enough water to just cover the bones. I save my bones by freezing them until I have enough to make.Anything wrong with feeding bone broth everyday for every meal?
@mrsgreenjeens yeah mine never turn out to be gelly no matter how little water I am using :/
Hi. I haven't watched the video, but as a personal chef the fat should separate and be removed. You can get a fat separator (OXO has one). It's fantastic and really does what it says on the tin. Also, I've read people worrying about bone fragments and using blenders. While you may not want to invest in a chinois (French very fine mesh strainer), you can purchase (if you don't have one) a fine mesh strainer at any shop that has even the most basic cooking things. You can pick one up for a few dollars. If you strain the stock after separating the fat (I will ladle into the separator, then pour through the strainer into a jar or container), then you won't get bone fragments.I'm revisiting this thread because yesterday (and today) I made beef bone broth using big cow leg bones (I guess that's what they are), since my anorexic Callie is a beef eater. So I just finished up and now have few questions.
WHY do we need this to gel? Dr. Becker's didn't look gelled to me. It just looked like cloudy broth.
Are we supposed to stir in the fat, or is the gelling supposed to keep the fat mixed in with the broth (evenly) I'm just at the cooling stage right now, but can imagine it's going to separate and a LOT of fat will rise to the top, even though I just used bare bones with marrow in them. But I say this because I just fed Callie some of her regular food from the fridge and thought I'd warm it up using some of the bone broth, and as soon as the hot broth hit the cold food, it immediately turned to something that looked like shortening. So I added more, then put it all in the microwave for a few seconds to get it back to a decent consistency. I must admit, it smelled pretty good, and she ate quite a bit (for her), but boy did I have a time cleaning up her food dish (greasy). Hope it doesn't make her sick because she's not used to that type of food, and I don't think it's supposed to be fatty, is it. So obviously you've GOT to warm it up....but Dr. Becker said she cools it completely before giving to her pets, doesn't she (I JUST viewed it again...I'm sure that's what she said)
Really, just wondered if anyone has done this with BEEF bones? And what should I do with the marrow? I took it out of the bones at about the 24 hour mark, figuring maybe I should feed that to Callie, but it immediately turned to "shortening" too. Any ideas?
thanks!
Hi, you don't need a picture, really. Don't think 'gel'. They mean it should gel. What you want is a gelatinous consistency when refrigerated. If it is sluggish and almost jelly/jellO like when you give the container a shake, you've reached your goal. If it's still absolute liquid, like you're shaking a bottle of cold water then you haven't got a gelatinous consistency.Dam I need a picture of what that gel is suppose to look like
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