One of the first things I did, as the weather was still cool and this would free up a great deal of space, was to make broth from the bones.
|Is this a gross picture? I'm not sure...|
Yes, that is a table knife. standing up. See, what's making it like that is the cold, plus gelatin. And gelatin is protein. That broth is so full of protein it will knock your socks off and taste absolutely delish.
But after one set of bones, I had a gallon and a half of broth, and enough bones to do this two more times. Oh, dear. I'm good with having that much broth, but my freezer just isn't big enough. I remembered that Nourished Kitchen had a post about making bouillon, so I decided to do that.
I pulled out my biggest pot and set the broth to boiling. I figured out that when I had about 4 or 5 cups left (starting with gallon and a half), that I must have started with stronger broth. First, I used more bones than she specifies in her recipe, and at 4 or 5 cups of broth left after boiling down, it was starting to stick and burn to the bottom of the pot.
|Nearing the end of the reducing time. Took me about 2 hours to take it from 1.5 gallons to 4 cups.|