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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Bone broth
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Bone broth
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Tami
Tuesday, October 1, 2013, 9:49pm Report to Moderator Report to Moderator

rh+
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What kinds can I make?

Where are the best receipe's?

Im assuming none will be for me, as a quick internet search didnt show any Turkey broths. I shouldnt have anything from a cow, and Im AB so no chicken. I really want to do this for my baby boy B+ so no chicken, and I think beef may be best, though my older child may want chicken broth later on. She is A+


GT3 Teacher (Blood Group AB Rh Positive Secretor Status Unknown)
I still have more testing to complete my swami
I'm cooking for all 4 types, and my work is cut out in the mom cave. Our blood types are as follows AB+ (me), O-, A+ (x2 adult children), B+(2 year old).
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Lola
Tuesday, October 1, 2013, 10:02pm Report to Moderator Report to Moderator

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try recipe center under support, above


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ABJoe
Tuesday, October 1, 2013, 10:54pm Report to Moderator Report to Moderator

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Quoted from Tami
What kinds can I make?

Where are the best receipe's?

Im assuming none will be for me, as a quick internet search didnt show any Turkey broths. I shouldnt have anything from a cow, and Im AB so no chicken. I really want to do this for my baby boy B+ so no chicken, and I think beef may be best, though my older child may want chicken broth later on. She is A+

For the AB and B, both can use beef, lamb, and turkey broth.  The beef meat doesn't digest well for the A and AB, but the broth isn't going to hurt, as beef is lectin free.

The chicken lectin migrates from the meat or bone into the broth, so you don't want to use the chicken for B or AB...

You really don't need a recipe - other than cover the bones with water and cook for long time...  Some people add an acidic juice like lemon or lime to assist in dissolving some of the mineral from the bone, but is not necessary.  You can add vegetables and spices to the broth when it is almost finished or after the bones have been filtered out of the finished broth...


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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ruthiegirl
Wednesday, October 2, 2013, 12:38pm Report to Moderator Report to Moderator

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Kyosha Nim
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Any bones can be put into a crock pot or pot and left to simmer for 8-48 hours. Make sure it doesn't boil down and burn- you may need to add more water for longer cooking times. The longer it cooks, the more nutrients leave the bones and enter the broth. I usually add onions, garlic, ginger, and carrot peelings (saved from when I peel carrots for other cooking.)I sometimes also add peppercorns and other herbs, such as parsley or dill. I strain the broth and discard all the solids- they're "overcooked" and flavorless by then.

Adding an acid (such as vinegar or lemon juice) towards the beginning of the cooking time helps the minerals leach out of the bones faster.

I usually roast meat first, serve it, then save the bones for soup afterwards. More rarely I'll buy raw bones for soup. I like to buy a whole turkey (small) about once a month so I have lots of bones for soup- one turkey makes 2-3 big pots of soup.


Ruth, Single Mother to 20 yo  O- Leah , 19 yo O- Hannah, and  13 yo B+ Jack


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walk_the_walk
Wednesday, October 2, 2013, 5:23pm Report to Moderator Report to Moderator

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Tami, hello

Turkey broth - Just a suggestion, but worth a try as turkey drumsticks are very economically priced and this way, you get masses of wonderful moist meat - cooked and ready to eat to store in the fridge for snacks, salads, etc  AND a healthy clear turkey broth: -

1. You need a large casserole dish with a tight fitting lid. Depending on the size, will dictate whether you get 1,2,3 or 4 (or more drumsticks into the pot).

2. Remove the skin from the raw drumsticks. (This is really important or your broth will turn out with a slick of fat on the surface which needs more dealing with)

3. I put a good spoonful of Organic Swiss Bouillon into the casserole (it has parsley, turmeric, etc) and pour over a kettle full of just boiled water. (They don't need drowning, or your stock will be watery)

4. Cover and place in a hot oven. Depending on how many you're doing, and whether or not they were fridge cold - all you really want to do is to get the temperature up to boiling - as soon as you're there, turn the temperature down to 200-200F - and leave for 2 hours.

5.Check at 2 hours - you might want to turn them over and pop back in for up to another couple of hours. When they are ready, the gristly knuckle end will have shrunk towards the meaty end. At this point, remove from oven. Set to cool with the lid still on.

6. When cooled lift the drums out of the stock and drain for a few mins - the meat should be falling off the bone in moist chunks - there are quite a few tendons which need to be pulled away - but much easier to this way than by roasting the drumsticks.

UK turkey drumsticks are normally about 1.5 -2 lbs a piece - after the skin, bones and tendons are removed, you still get a goodly portion of lovely moist meat and  clear, non-greasy broth for soups.

Give it a try, any questions, just ask


"Walking is man's best medicine" - Hippocrates

"I must not fear. Fear is the mind-killer..." Dune, Frank Herbert
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ruthiegirl
Thursday, October 3, 2013, 1:20pm Report to Moderator Report to Moderator

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I usually cook the meat first (drumsticks, thighs, half breast, whatever) then use the pre-roasted bones for soup. I don't really like the taste of  boiled meat, so by roasting first, the meat isn't wasted.


Ruth, Single Mother to 20 yo  O- Leah , 19 yo O- Hannah, and  13 yo B+ Jack


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Tami
Thursday, October 3, 2013, 2:35pm Report to Moderator Report to Moderator

rh+
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If I were to put it in the crock pot, and remove the meat after its cooked, would the meat come off easiest? We dont mind cooking meat this way, everyone seems to like it. My daughter wont eat anything cooked in the nuwave (picky). She says its too dry, but its juicy, she's just picky. I think she would love some turkey to snack on, as would everyone else beside me.


GT3 Teacher (Blood Group AB Rh Positive Secretor Status Unknown)
I still have more testing to complete my swami
I'm cooking for all 4 types, and my work is cut out in the mom cave. Our blood types are as follows AB+ (me), O-, A+ (x2 adult children), B+(2 year old).
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ABJoe
Thursday, October 3, 2013, 4:14pm Report to Moderator Report to Moderator

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Quoted from Tami
If I were to put it in the crock pot, and remove the meat after its cooked, would the meat come off easiest?

The longer the meat cooks, the more tender it will be, until it just falls off the bone (and apart)...  We do this with turkey drumsticks when we want to have a "pulled pork" substitute.


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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walk_the_walk
Thursday, October 3, 2013, 10:01pm Report to Moderator Report to Moderator

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I also make soup from bones which have been cooked first and the meat removed (as RuthieG advises)

My point is that to get a clear broth / stock you must use raw meat/bones/carcasses. Cooked bones produce a cloudy broth, especially when re-boiled with root vegetables.

At the end of the day, you have a couple of different options - see what works best for you...it's all part of the journey to health - we're all individuals


"Walking is man's best medicine" - Hippocrates

"I must not fear. Fear is the mind-killer..." Dune, Frank Herbert
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Victoria
Tuesday, October 8, 2013, 12:14am Report to Moderator Report to Moderator

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My bone stock is made from the knuckle bones of grass-fed cattle that I buy at my local butcher.

I cover a baseball-sized bone with water in a deep, narrow pot, bring to a boil and the lower heat to simmer.  It cooks, covered for at least 8 hours.  Then, I remove the bone, strain the liquid into a wide mouth glass jar (I've learned to use the amount of water that yields a quart or so of broth), and chill.  The solid layer of fat can be easily lifted off and discarded.  The finished stock is a solid gel, like jello, which I use in making soup or stew.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
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Tami
Wednesday, October 9, 2013, 5:18pm Report to Moderator Report to Moderator

rh+
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I tried using the crock pot, but I had major issues arise and wound up causing two of my outlets damage and now they do not work. I only plugged it into one, but I think they were connected. Somehow the plug was stuck too close to the rim of the cooker and it melted. So I bought the exact same model and threw out the base to the 1st one.

The meat was good, everyone loved the dark meat with a little sea salt. As for the broth, I havent gotten used to the plain taste, but I am able to puree Ryan's spinach with about 4 oz of broth and 2 oz of apple sauce or apple juice. He drinks it right down. I plan to try other things, just havent planned what yet.

I keep checking for different options of bones/meat at the store.


GT3 Teacher (Blood Group AB Rh Positive Secretor Status Unknown)
I still have more testing to complete my swami
I'm cooking for all 4 types, and my work is cut out in the mom cave. Our blood types are as follows AB+ (me), O-, A+ (x2 adult children), B+(2 year old).
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ruthiegirl
Wednesday, October 9, 2013, 5:23pm Report to Moderator Report to Moderator

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Kyosha Nim
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If Ryan's getting 4 ounces of bone broth a day, along with greens, then he's probably getting all the minerals he needs and doesn't need any "milk" or milk substitute.

I rarely drink "plain broth." I use it as a  base for gravy, or as the liquid in a soup.


Ruth, Single Mother to 20 yo  O- Leah , 19 yo O- Hannah, and  13 yo B+ Jack


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Tami
Wednesday, October 9, 2013, 5:50pm Report to Moderator Report to Moderator

rh+
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What a good idea, while I need to find a homeade oatmeal receipe I can use at work I may look for some kind of vegetable soup. I have the base ready to go lol.


GT3 Teacher (Blood Group AB Rh Positive Secretor Status Unknown)
I still have more testing to complete my swami
I'm cooking for all 4 types, and my work is cut out in the mom cave. Our blood types are as follows AB+ (me), O-, A+ (x2 adult children), B+(2 year old).
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ginnyTN
Sunday, October 13, 2013, 9:46pm Report to Moderator Report to Moderator

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BEST - DETAILED - RECIPE I've seen for bone broth (stock) is here:

http://thedomesticman.com/?s=chicken+stock&submit=Search

You can use ANY KIND of bones in place of the chicken, as long as they have teeny bits of meat still attached.  You can even make mixed bone stock (broth).

I do a lot of batch cooking, and broth/stock is ideal for "my way" of doing things.  Who cares how long it takes to make if I wind up with enough for a whole bunch of incredibly delicious and healthy future meals   ?!?  



6 years on ER BTD, went from sick and dying to healthier And 30 pounds slimmer.  

Dec 2013: Started Swami Xpress - I'm 48% Explorer with hybridized Explorer/BTD list. A new adventure for this old lady!  -- LOST 5 more pounds on SWAMI! 
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andreas838
Monday, February 9, 2015, 9:41am Report to Moderator Report to Moderator
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Great discussion.

Currently reading http://nourishingbroth.com and thrilled about the recipes and prospects for health, but not happy that most recipes are off the table for Type A's  

The recipe for Classic Chicken Stock works for me except 2 elements that are off limits for Type A.
- 2 tablespoons vinegar
- 1 tablespoon whole black peppercorns, or green or white peppercorns, crushed

Could anyone suggest substitute ingredients ?

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Averno
Monday, February 9, 2015, 12:22pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from ABJoe

For the AB and B, both can use beef, lamb, and turkey broth.  The beef meat doesn't digest well for the A and AB, but the broth isn't going to hurt, as beef is lectin free.


Beef broth is OK for A and AB? I'm not doubting you AB Joe, it's just the first I've heard this. Good news, culinary wise. A nice bowl of Phò tonight.

Pacific makes an acceptible bone broth, BTW. It's become so popular around here that it's been scarce lately.
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ABJoe
Monday, February 9, 2015, 3:20pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from Averno
Beef broth is OK for A and AB? I'm not doubting you AB Joe, it's just the first I've heard this.

The problems with beef are that the meat is hard to digest and generates polyamines in Type A and Type AB.

Type AB also need to watch elevated cholesterol levels, so needs to keep the beef fat to a minimum.

Neither of these problems arise when the meat and fat is removed prior to using the broth.

I typically don't ever buy beef for use in our A and AB house, but the person being answered had type B in the house as well, so this makes food planning/prep somewhat easier for those households.


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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ABJoe
Monday, February 9, 2015, 3:24pm Report to Moderator Report to Moderator

35% Nomad or Teacher - health history dependent
Sun Beh Nim
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Quoted from andreas838
The recipe for Classic Chicken Stock works for me except 2 elements that are off limits for Type A.
- 2 tablespoons vinegar
- 1 tablespoon whole black peppercorns, or green or white peppercorns, crushed

Could anyone suggest substitute ingredients ?

Vinegar can usually be replaced with lemon juice.

I usually just leave the pepper out, although there have been some references to Hungarian (hot) paprika that may work well.  I haven't used it yet, so can't say for sure.


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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Averno
Monday, February 9, 2015, 3:50pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from ABJoe

The problems with beef are that the meat is hard to digest and generates polyamines in Type A and Type AB.

Type AB also need to watch elevated cholesterol levels, so needs to keep the beef fat to a minimum.

Neither of these problems arise when the meat and fat is removed prior to using the broth.

I typically don't ever buy beef for use in our A and AB house, but the person being answered had type B in the house as well, so this makes food planning/prep somewhat easier for those households.


Great! Our AB and O household dinners just got a lot easier, too  
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Dianne
Monday, February 9, 2015, 7:05pm Report to Moderator Report to Moderator

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Quoted from walk_the_walk
I also make soup from bones which have been cooked first and the meat removed (as RuthieG advises)

My point is that to get a clear broth / stock you must use raw meat/bones/carcasses. Cooked bones produce a cloudy broth, especially when re-boiled with root vegetables.

At the end of the day, you have a couple of different options - see what works best for you...it's all part of the journey to health - we're all individuals


I've always made broth from roasted bones and the other day made some without roasting and we are drinking 8oz late afternoon with sole in it. I much prefer the flavour of it unroasted and never realized that it would be so nice an clear. Timely, that you gave out this information. Thanks.
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A HealthNut
Monday, February 9, 2015, 8:13pm Report to Moderator Report to Moderator

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I like to do mine with chicken or turkey. You can always throw some celery, carrots, potatoes, or whatever vegetables you like. This will also season the broth some. Plus added vitamins.
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Victoria
Tuesday, February 10, 2015, 1:56am Report to Moderator Report to Moderator

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I've never used pepper or vinegar when cooking bones.  Usually, it's just plain raw lamb bones or grass-fed beef knuckle bones, simmered all day.  Simmering them with onion, garlic and celery will give the broth a nice complex flavor and a pinch of sea salt can be added at the end.  Strain and chill, remove fat and you have a ready-to eat broth to heat by the cup.  
I don't bother with all that because my stock goes right into making stew and soup and it picks up the flavors of the meat and veggies in the stew.

My go-to substitute for pepper in recipes that call for it is ginger!  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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