paul233•1mo agoProlific Poster

Chatted with an old timer at the farmers market about leftover bones

I was buying a whole chicken for $6 at the market last Saturday and this older guy told me he saves every bone for broth, even the tiny ones from wings. He said he gets about 3 quarts of stock from one chicken carcass, and I never thought to do that before. How do you guys stretch a cheap cut of meat or leftovers into another meal?

3 comments

3 Comments

blair_davis1mo ago

My grandmother used the same bone for three batches of soup before she’d toss it.

the_julia1mo ago

Three batches is impressive but you're basically just making weaker soup each time, the first batch gets all the good stuff from the bone marrow and collagen. She probably wasn't cooking it long enough if she felt like the bone still had anything left after three rounds.

paulb981mo ago

Funny enough I was just reading about this the other day in some homesteading blog, the lady swore by adding a splash of apple cider vinegar to the water when you simmer bones to pull more minerals out. She said it makes a big difference on the first batch especially. @blair_davis your grandmother probably had the right idea, I bet those old timers knew a thing or two about stretching everything to the max. My buddy tried the triple boil method once and said the third batch was basically bone flavored water, so I think you gotta be careful with it lol.