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Extended simmering (>6 hours) releases much of the nutrients in bones, too - collagen, gelatin, fats, minerals. I frequently slow-cook whole chickens and small

Extended simmering (>6 hours) releases much of the nutrients in bones, too - collagen, gelatin, fats, minerals. I frequently slow-cook whole chickens and small bones become so soft they can easily be eaten after about 24 hours. Of course, you don't want to over-do this due to issues like histamine and lead.

scottie_m 7y ago
Breaking down whole chickens with all bones and connective tissues is one of the areas where a good pressure cooker really shines. I like to make big piles of chicken and beef stock using a pressure cooker, then reducing it on the stovetop. I freeze most of it, and reduce some of the beef stock much further down to demi glacé, freeze it in ice cube trays and use it for sauces and soups.
- bane 7y ago
  A popular soup in Korea is https://en.wikipedia.org/wiki/Seolleongtang https://en.wikipedia.org/wiki/Seolleongtang There are restaurants in Seoul with huge cauldrons of the stuff that have been continuously under boil for decades. The mineral content is so strong that it never seems to ever pick up the salt you can season it with tableside, but it's otherwise almost tasteless.
kylek 7y ago
I'm been a huge fan of bone broth lately. 9g protein/cup vs none in normal chicken/beef broth - and I find it tastier to boot. (Though it's almost always out of stock at the local grocery store)
- LoSboccacc 7y ago
  they don't stock stock but broth?
alaithea 7y ago
Can you elaborate on the histamine/lead issue?
- steve_adams_86 7y ago
  I'm not sure about histamines, but animals accumulate heavy metals in their bones and teeth (including humans). Some lipid-soluble forms of metals will accumulate in fat too, like mercury in tuna or marlin. Unfortunately there's evidence that metals like lead, arsenic, and cadmium are increasingly present in animal feeds. This is especially true in fish feed. Since farmed animals don't typically eat other farmed animals this won't have a biomagnification effect, but it's definitely happening in the wild (hence fish feed made from wild fish being especially contaminated). The bottom line is that if you eat the bones, it'll dramatically increase the possibility of you metabolizing and storing the contaminants in your own body. You'll be fine if you have a bit here and there. I personally believe (with no solid evidence) that this is where pasture-raised animals in most areas will be superior to feedlot livestock from who-knows-where. Heavy metals can be everywhere, but we know that they're increasingly present in feedlots. If the farmer near you has pastures, organic certification, and the cows aren't downstream from a pulp mill or landfill, chances are pretty good that it's worth the extra few dollars per pound.
- code_duck 7y ago
  Chickens end up with lead in their bones from pollution in their feed and environment. Normally, it stays in their bones and is discarded. However, extended simmering such as over 12 hours starts to release the lead. It’s a very small amount, anyhow. As far as histamine this is one resource: https://help.kettleandfire.com/hc/en-us/articles/360011597073-Side-effects-to-bone-broth-Possible-causes-and-what-to-do-about-them https://help.kettleandfire.com/hc/en-us/articles/36001159707...

scottie_m 7y ago

Breaking down whole chickens with all bones and connective tissues is one of the areas where a good pressure cooker really shines. I like to make big piles of chicken and beef stock using a pressure cooker, then reducing it on the stovetop. I freeze most of it, and reduce some of the beef stock much further down to demi glacé, freeze it in ice cube trays and use it for sauces and soups.

bane 7y ago
A popular soup in Korea is https://en.wikipedia.org/wiki/Seolleongtang https://en.wikipedia.org/wiki/Seolleongtang There are restaurants in Seoul with huge cauldrons of the stuff that have been continuously under boil for decades. The mineral content is so strong that it never seems to ever pick up the salt you can season it with tableside, but it's otherwise almost tasteless.

kylek 7y ago

I'm been a huge fan of bone broth lately. 9g protein/cup vs none in normal chicken/beef broth - and I find it tastier to boot. (Though it's almost always out of stock at the local grocery store)

LoSboccacc 7y ago
they don't stock stock but broth?

alaithea 7y ago

Can you elaborate on the histamine/lead issue?

steve_adams_86 7y ago
I'm not sure about histamines, but animals accumulate heavy metals in their bones and teeth (including humans). Some lipid-soluble forms of metals will accumulate in fat too, like mercury in tuna or marlin. Unfortunately there's evidence that metals like lead, arsenic, and cadmium are increasingly present in animal feeds. This is especially true in fish feed. Since farmed animals don't typically eat other farmed animals this won't have a biomagnification effect, but it's definitely happening in the wild (hence fish feed made from wild fish being especially contaminated). The bottom line is that if you eat the bones, it'll dramatically increase the possibility of you metabolizing and storing the contaminants in your own body. You'll be fine if you have a bit here and there. I personally believe (with no solid evidence) that this is where pasture-raised animals in most areas will be superior to feedlot livestock from who-knows-where. Heavy metals can be everywhere, but we know that they're increasingly present in feedlots. If the farmer near you has pastures, organic certification, and the cows aren't downstream from a pulp mill or landfill, chances are pretty good that it's worth the extra few dollars per pound.
code_duck 7y ago
Chickens end up with lead in their bones from pollution in their feed and environment. Normally, it stays in their bones and is discarded. However, extended simmering such as over 12 hours starts to release the lead. It’s a very small amount, anyhow. As far as histamine this is one resource: https://help.kettleandfire.com/hc/en-us/articles/360011597073-Side-effects-to-bone-broth-Possible-causes-and-what-to-do-about-them https://help.kettleandfire.com/hc/en-us/articles/36001159707...