This is a really good point Tamara- when I use vinegar in my broth, it makes the bones so soft and chalky that I can actually easily EAT the bones! They just fall apart in my mouth. I can just eat them like bon-bons!! he he Marrow and all! :)
-Rick
--- In fast5@yahoogroups.com, "tamaratornado" <tamaratornado@...> wrote:
>
> Add some sort of acid when you boil bones - vinegar, tomato juice, or lemon juice, and it will draw out the calcium into the broth. Also, break the bones if you can and get the marrow into the broth.
>
>
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> --- In fast5@yahoogroups.com, "RickS" <rstewart@> wrote:
> >
> > Heather, last night I pulled the meat off of two rotisserie chickens and made no carb Texas chili. Then I took the bones and boiled them for about four hours in water and made some awesome chicken broth. Lot's of good minerals in there. Something to look forward to when I get home!
> >
> > -Rick
> >
> >
> > --- In fast5@yahoogroups.com, Heather Twist <HeatherTwist@> wrote:
> > >
> > > The one thing I think needs to be supplemented in some diets is calcium and
> > > magnesium. In previous eras, people either at a lot of dairy or they ate
> > > some form of bones (the Asians eat whole small fish, for instance). I can't
> > > do dairy, and I don't know how add bones in our cuisine. So I do calcium
> > > tablets, which are easy. Calcium is a big part of protein and oxalate
> > > handling in the body, and it should be eaten with each meal.
> >
>
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