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Post by graf on Jun 12, 2015 15:43:19 GMT -7
If anyone has a bone marrow soup recipe I sure would apprecate it. I'm thinking of making it from the game I harvest, Thanks in advance.
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Post by cajunlady87 on Jun 12, 2015 16:07:32 GMT -7
I don't have any but it sounds like a great idea. Did you check for any online?
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Post by woodyz on Jun 12, 2015 16:34:57 GMT -7
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Post by cajunlady87 on Jun 13, 2015 4:13:02 GMT -7
Thanks woodyz for the recipes.
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Post by Deleted on Jan 7, 2017 14:44:18 GMT -7
same as woodyz..i use the bone marrow for what meat came from it.take the chicken i just cooked up for chicken soup..i removed the chicken from everything else.then i put the bones skin and all,back into the broth..and cook it for a while.then i use cheese cloth and a strainer to separate everything from the broth..then and only then i make my chicken soup.then i can it.
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Post by woodyz on Jan 7, 2017 18:15:58 GMT -7
The soup/broth is fine alone but I am not much of a "soup" eater.
If using beef I add barley to the "soup" and/or make a stew with it by adding all the chopped vegetables I have in the refrigerator that I need to use up.
If using chicken I add barley and or make dumplings and drop them in just before its done. Same thing, you can add any and all of those need to be used vegetables the refrigerator.
Or freeze it and when you use add the extras.
Buy barley in #10 cans or store it like you would wheat, in fact pearl barley, stored right, will last longer than wheat.
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Post by angelhelp on Jan 7, 2017 18:24:11 GMT -7
I LOVE soup made with barley!
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Post by woodyz on Jan 7, 2017 18:24:24 GMT -7
Once you have cooked the chicken off the bones, before you put them back into the pot, chop them so the bones are just broken, then sprinkle them with salt or you favorite chicken seasoning lay them out in a flat pan so none are covering any others and cook them in the oven until they start to crisp (not too long, they are already cooked, you just want to brown them.
Then put them back into the water you boiled the chicken in and proceed like always to make the broth. I like to let it chill over night in the refrigerator until the water separates to the bottom. Then I take the gooey fat off the top and toss the water or use it right away.
The gooey fat off the top is what I put in the freezer and use later. I can always add water if I need too and with most of the water removed the "broth" will last longer in the freezer.
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