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  #31   ^
Old Thu, Mar-05-20, 06:36
thud123's Avatar
thud123 thud123 is offline
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Posts: 7,422
 
Plan: P:E=>1 (Q3-22)
Stats: 168/100/82 Male 182cm
BF:
Progress: 79%
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I see there's talk here of making stock. I use the instapot succesfully and can make stock in a few hours that's like jello - I'll follow up later with some instructions if anyone finds it helpful. Keeps the smell down too - not that i mind it

Here is slow mo of chicken and duck feet stock. spoon stands straight up in it after cooling and prior to skimming fat. Fun stuff!

http://downhaul.com/lowcarb/keto169-196/DuckinStock.mp4
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  #32   ^
Old Thu, Mar-05-20, 07:31
WereBear's Avatar
WereBear WereBear is offline
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Posts: 14,684
 
Plan: EpiPaleo/Primal/LowOx
Stats: 220/130/150 Female 67
BF:
Progress: 129%
Location: USA
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Quote:
Originally Posted by thud123
slow mo of chicken and duck feet


Thanks. You already gave me a mental picture!
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  #33   ^
Old Thu, Mar-05-20, 11:04
Meme#1's Avatar
Meme#1 Meme#1 is offline
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Posts: 12,456
 
Plan: Atkins DANDR
Stats: 210/194/160 Female 5'4"
BF:
Progress: 32%
Location: Texas
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I'll stick to the whole chicken for now. No room in the freezer now for bones and the feet thing........yea No.
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  #34   ^
Old Fri, Mar-06-20, 07:55
thud123's Avatar
thud123 thud123 is offline
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Posts: 7,422
 
Plan: P:E=>1 (Q3-22)
Stats: 168/100/82 Male 182cm
BF:
Progress: 79%
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Quote:
Originally Posted by WereBear
Thanks. You already gave me a mental picture!

It looks fine once you remove the feets and collect the fat ha!



Soup is good food, at least that's what Campbells said, well, maybe not all of their soups - maybe none ha!
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  #35   ^
Old Fri, Mar-06-20, 08:33
Ms Arielle's Avatar
Ms Arielle Ms Arielle is online now
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Posts: 19,232
 
Plan: atkins, carnivore 2023
Stats: 200/211/163 Female 5'8"
BF:
Progress: -30%
Location: Massachusetts
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Yup, when we butcher, the feet go in the freezer. A man from "the old country" showed me how to ckean the feet. The dogs like these, a snack for an adult, a chew toy for a pup.

Boil up in a soup and discard to a dog.....
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  #36   ^
Old Fri, Mar-06-20, 12:53
Merpig's Avatar
Merpig Merpig is offline
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Posts: 7,582
 
Plan: EF/Fung IDM/keto
Stats: 375/225.4/175 Female 66.5 inches
BF:
Progress: 75%
Location: NE Florida
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My son's widow is Chinese, and her parents grew up in Taiwan where her mother grew up on a chicken farm. They live in NJ where there is a huge Asian grocery not far away and they always buy chicken feet there to make stocks and soups.

My son tried the result and liked it, so he went out to the grocery to buy chicken feet. The staff at the store were a little disconcerted and kept asking him if he was *sure* that that was what he wanted. I guess they didn't have too many red-headed northern European types coming in asking for chicken feet.
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  #37   ^
Old Fri, Mar-06-20, 13:00
WereBear's Avatar
WereBear WereBear is offline
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Posts: 14,684
 
Plan: EpiPaleo/Primal/LowOx
Stats: 220/130/150 Female 67
BF:
Progress: 129%
Location: USA
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Quote:
Originally Posted by Merpig
I guess they didn't have too many red-headed northern European types coming in asking for chicken feet.


Nancy once changed her avatar to a chicken foot because it freaked someone out. As a joke

It does look like some kind of low-rent monster.
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  #38   ^
Old Sat, Mar-07-20, 02:14
s93uv3h's Avatar
s93uv3h s93uv3h is offline
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Posts: 1,662
 
Plan: Atkins & IF / TRE
Stats: 000/000/000 Male 5' 10"
BF:
Progress: 97%
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My wife made a big pot of Bulalo - beef shank stew. No corn in her recipe. Small amount of carrots, bok choy. She says it can be called either Bulalo or Nilaga. Really hearty, and the large bone in the beef shank has that marrow that cooks and sometimes stays in, sometimes falls out of the hole near the center. It's a slow cooking stew, so it has the benefits of bone broth I would say.

From the linked recipe:

As you can see from their mode of preparation, bulalo is much like nilaga but while the latter can be made with basically any cut of beef, pork or chicken, bulalo is specific in its use of beef shanks and beef marrow bones.

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  #39   ^
Old Sat, Mar-07-20, 03:28
Demi's Avatar
Demi Demi is offline
Posts: 26,755
 
Plan: Muscle Centric
Stats: 238/153/160 Female 5'10"
BF:
Progress: 109%
Location: UK
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Quote:
Originally Posted by s93uv3h
My wife made a big pot of Bulalo - beef shank stew. No corn in her recipe. Small amount of carrots, bok choy. She says it can be called either Bulalo or Nilaga. Really hearty, and the large bone in the beef shank has that marrow that cooks and sometimes stays in, sometimes falls out of the hole near the center. It's a slow cooking stew, so it has the benefits of bone broth I would say.

From the linked recipe:

As you can see from their mode of preparation, bulalo is much like nilaga but while the latter can be made with basically any cut of beef, pork or chicken, bulalo is specific in its use of beef shanks and beef marrow bones.

That looks good. Will definitely have to try it.

Thanks for posting
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  #40   ^
Old Sat, Mar-07-20, 11:25
GRB5111's Avatar
GRB5111 GRB5111 is online now
Senior Member
Posts: 4,044
 
Plan: Very LC, Higher Protein
Stats: 227/186/185 Male 6' 0"
BF:
Progress: 98%
Location: Herndon, VA
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Quote:
Originally Posted by thud123
It looks fine once you remove the feets and collect the fat ha!



Soup is good food, at least that's what Campbells said, well, maybe not all of their soups - maybe none ha!

That is gold!
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  #41   ^
Old Sun, Mar-08-20, 03:46
Demi's Avatar
Demi Demi is offline
Posts: 26,755
 
Plan: Muscle Centric
Stats: 238/153/160 Female 5'10"
BF:
Progress: 109%
Location: UK
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Out of interest, how many times does everyone use the same bones? I cook mine through twice, though the second batch tends not yield as much collagen/gelatine as the first.
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  #42   ^
Old Sun, Mar-08-20, 09:44
GRB5111's Avatar
GRB5111 GRB5111 is online now
Senior Member
Posts: 4,044
 
Plan: Very LC, Higher Protein
Stats: 227/186/185 Male 6' 0"
BF:
Progress: 98%
Location: Herndon, VA
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I use bones once and cook them about 10 hours to extract as much as possible during that time. A little ACV seems to help. If I had one of Thud's cookers, it would definitely save time.
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  #43   ^
Old Sun, Mar-08-20, 10:30
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Merpig Merpig is offline
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Posts: 7,582
 
Plan: EF/Fung IDM/keto
Stats: 375/225.4/175 Female 66.5 inches
BF:
Progress: 75%
Location: NE Florida
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Quote:
Originally Posted by Demi
Out of interest, how many times does everyone use the same bones? I cook mine through twice, though the second batch tends not yield as much collagen/gelatine as the first.
Interesting.I only cook mine once and never thought of doing otherwise!
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  #44   ^
Old Mon, Mar-09-20, 08:57
Demi's Avatar
Demi Demi is offline
Posts: 26,755
 
Plan: Muscle Centric
Stats: 238/153/160 Female 5'10"
BF:
Progress: 109%
Location: UK
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Quote:
Originally Posted by Merpig
Interesting.I only cook mine once and never thought of doing otherwise!
It seems to be a fairly standard practice in some circles. In fact, I did read somewhere that they kept cooking the bones until they more or less disintegrated.

I couldn't find the link, but you might find these links interesting to read:

https://yankeehomestead.com/make-mu...es-broth-bones/

https://www.onevibrantmama.com/the-...ight-be-making/
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  #45   ^
Old Mon, Mar-09-20, 11:43
s93uv3h's Avatar
s93uv3h s93uv3h is offline
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Posts: 1,662
 
Plan: Atkins & IF / TRE
Stats: 000/000/000 Male 5' 10"
BF:
Progress: 97%
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I read (or heard) somewhere that bones are passed to neighbors to make broth.
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