Stretch Your Real Food Budget Using the French Art of Remouillage

by Sarah TheHealthyHomeEconomist January 3, 2014

The Culinary Arts Dictionary defines the French word remouillage as ”a weak stock made by resimmering bones that have been used to make stock once already.”

Indeed, this is exactly what remouillage is:  a rewetting or remoistening of soup bones that have already served their purpose with a previous batch of bone broth or stock (not to be confused with meat stock).

Despite the fact that my Father’s side of the family is French and I’ve been an avid stock maker for over 10 years, I’d never actually practiced the art of remouillage until a year or so ago.  It’s not that I hadn’t heard about it before.

Folks have mentioned  to me in the past that they reused soup bones (not using the actual term remouillage), but I’ll admit that this approach seemed at first to be an example of frugality run amok. If you’ve simmered bones once, how could resimmering them possibly achieve anything close to the delectable flavor and superior nutrition imparted to soups, sauces, and gravies made with the first batch of bone broth?

As it turns out, there is always something new to learn with Traditional Cooking, and I am ecstatic that I have finally implemented this age old aspect of French cuisine into my culinary routine on a regular basis.

Better late than never I suppose!

The second batch of stock made from the same soup bones is definitely weaker than the first even when adding fresh carrots, celery, onions, and a bay leaf or two (it’s not advisable to reuse the vegetables from the first batch of stock), but you can easily compensate for this by simply boiling the remouillage down until the flavor and color is roughly comparable with the first batch.

The final result yields less stock – about half in my brief experience with the technique, but the upside is that you will have more thoroughly made use of your investment in quality soup bones!

What Type of Bones Work for Remouillage?

What types of bones work best when making remouillage? So far, I’ve used chicken, duck, and beef bones. All have worked very well and produced excellent results.

I am not in favor of using fish heads for stock more than once, however, as the head pretty much disintegrates after the first batch and fish heads are so cheap to buy anyway (I pay $1.50/lb for top quality snapper heads).

Making Stock With the Same Bones More than Twice

Some cooks claim to use hard bones like beef or buffalo for making stock not once, not twice, but three or more times!  An article by Amanda Rose on The Nourishing Gourmet claims that high gelatin bones called “beef feet” can produce up to 12 batches of gelatinous stock!

How many times should you make remouillage considering that each batch will have less flavor than the previous one?

The choice is totally up to you.  Certainly, when the bones disintegrate is a good sign to stop (as with the fish heads which last only once), but if you have beef bones that are still hard and obviously have some minerals left in them after the first couple of batches, then go ahead and make another batch and see what happens.

You aren’t losing anything by trying another batch, and if the stock turns out too weak tasting, simply boil it down until it is flavorful enough to use as a base for your soups, sauces, and gravies. Another option is to use the very weak remouillage to cook rice in instead of plain filtered water.

Are you already a fan of remouillage?  If so, please share your tips with all of us in the comments section.

Never made stock or bone broth before?  Get started with these free bone broth making videos from the blog library.

Sarah, The Healthy Home Economist

Picture Credit

 

Comments (109)

  1. Ive always wondered if I could do this. With my husband on GAPS and the flu knocking on our doorstep (son came home from school today sick :( Though if it is the flu it’s the mildest case I’ve ever seen…counting on our daily dose of FCLO to keep it mild ;) ) we’ve been going through broth like crazy. I think we’ve gone through at least a quart a day…I’m making a batch of chicken broth right now (chicken heads and everything! :) ). Should I re-use the bones right away? Or put them in the refrigerator/freezer and start the broth another day? Should I re-use the feet/head too? Or put some new in it? Does/should this broth gel like normal? Okay…that’s a lot of questions :) Thanks!

    Reply
    • Rochel, you mentioned using the heads. We raised and butchered our first broilers this past fall and used most everything BUT the heads. Everyone was already grossed out enough about the feet and organs, but I KNOW there is lots of nutrition in those heads! What specifically did you do to those heads between the butchering and going into the pot, such as defeathering, removing beaks, what??? Thanks for your help!

      Reply
      • Carmie, I just threw the chicken heads in :) I didn’t butcher them myself, though, so when I got them they didn’t have any feathers. I put the beaks in. It IS really weird to look into my pot of broth and see a face staring back, so I don’t look often :) I’m really not sure that I am doing it ‘right’ but we haven’t gotten sick yet from it :)

        Reply
    • Hey Sarah, I’d actually love some recipes for using fish stock, I’ve never made fish stock because I don’t know what to do with it!

      Maybe you have recipes on your blog you could direct me to? Thanks!

      By the way, sometimes I can get THREE “runs” out of my bones if I’m lucky. :)

      Kelly

      Reply
      • Me too, Kelly! Yes Sarah…would LOVE to start making fish stock, but have no recipes and don’t know what to do with it! Glad I’m not the only one! :)

        Reply
      • Miso soup is wonderful: fish broth, miso paste, tofu cubes and then green onions added at the last second. Super easy and it’s delish! My Japanese husband is sooo happy when I make it. You can omit the tofu easily if you want to avoid all unfermented soy, and I found it was really easy to find non-GMO miso at our Japanese market. It’s so salty that it’s probably shelf stable and you could probably order it online if you’re not nearby a Japanese market.

        Reply
  2. I almost always do this! I feel so frugal when I am able to produce extra broth this way and I can always use it! Love it!

    Reply
  3. I went to culinary school, and now that I’m paleo I think that one of the most useful things I learned was how to make stock. I have always made the “remy” (as Chefs refer to it in slang) as long as I have room in my freezer for it! You’ve already paid for the ingredients, so you might as well get your money’s worth. Glad you blogged about it bc more people should do it! Incidentally, I never use new veggies, and I don’t think they taught us to. I’m sure new veggies would make it more flavorful though. I have also read that it can take over 10 hours of simmering to encourage some collagen to be released, which is another reason to do it! Great post!!!

    Reply
  4. We’ve done up to 3 batches successfully so far with beef femur bones. The bigger the bones, the more batches you get I would guess. Who told that parable about the village that would pass the soup bone around house to house until it didn’t give any more soup?

    Reply
    • I think that thing about the bone being passed around the village was from Weston A. Price Foundation. I love that, and it makes so much sense!

      Reply
  5. Most resources say to simmer bones for only 12-24 ours. However, we have found that ruminant bones need 2-3 days instead. The broth is considerably richer at the 3 day mark, then the 1 day. And we do add water to maintain the same level as there was at the beginning.

    Reply
  6. I have tried this more than several times, and the result is always that my stock smells and tastes terrible. I’ve found that if my first batch of broth sits too long in the pot, it has the same issue. Generally my stock doesn’t sit longer than 2-3 days, beef a little longer. And I don’t turn my heat up too high – I’m always careful not to let this happen. I also skim off the foamy debris on the top as soon as possible to avoid any sediment that might contribute to an “off” taste. Any ideas why this might be happening?
    Raine\’s last post: The Relationship Between Psychotropic Drugs, Mental Illness, and Violent Crimes

    Reply
    • I’ve just started doing this myself, so I am definitely no expert, but what kind of pot are you using? I would recommend a stainless steel without any non stick. Not sure if that’s the problem, but it’s worth a try. Good luck!

      Reply
  7. YES! I have my bones from my first beef stock still! I was going to give them to the dog but now I’ll give it another go! THX

    Reply
    • Be weary of giving dogs bones that have been cooked.. As the bone minerals break down they become brittle and chewing on the brittle bones will cause the bones to splinter sharply and injure the dogs stomach and intestines.

      Reply
      • Bones that have been simmered for a long time as traditional bone broths are made (24 hours for chicken, 2-3 days for beef), are fine to give to pets. You’ll know the difference because you can literally squeeze the spent bones into dust when the process is finished.

        Bones for pets should either be raw or long simmered and soft. Bones that have been cooked as in roasted, baked, etc. are the ones that are splintery and potentially harmful.

        Reply
  8. Raine,
    The old French cookbooks that taught me to make broth recommended simmering it for twelve to sixteen hours, then straining it into bottles. I know many people simmer it longer, but I have never had a problem with it, and it is hard to imagine how it could be better than it is.

    The same books said you could reuse bones once or twice, but that the broth would be stronger and tastier if you did not.

    I am also wondering if you add salt to your broths, how much you add, and when.
    Stanley Fishman\’s last post: Animal Fat for the Winter

    Reply
  9. yep, i’m a frugal cook, I always make a 2nd batch of broth with beef bones! i’ll add a little powdered gelatin on the 2nd batch for body. i nearly fell over when my mom threw out the carcass after a roast chicken dinner while I was away….a farm chicken too!

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  10. could someone please tell me how they store their bone broth? i would love to can it but i really don’t like using the pressure canner. does anybody water bath can successfully? or do i have to take out the pressure canner or freeze? thanks!!!

    Reply
    • I store mine in quart jars in the freezer. I never use a canner. I let it cool on the counter for a bit in gallon jars, then transfer it to the fridge to cool completely. I skim the fat off the top then pour into the quart jars for storage in the freezer.

      Reply
      • Patricia, thank you for the idea! do you just put your stock in regular old ball quart jars with a normal two piece metal lid? i had a mishap once so i’m always afraid to try again…..but i loathe the idea of putting my beautiful stock in plastic bags!

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        • Like Sherry says below, I use the wide-mouth jars. I’ve never broken one of those. I tried two-quart jars and they always break even if I have thoroughly cooled them first. I think it is the design. They have ‘shoulders’ instead of being straight-sided.

          I used either the two-piece lid or the plastic lids. Both work well. My stock is never frozen for very long since I try to have some every day.

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        • The wide mouth quart jars are “officially approved” for the freezer. I was having a hard time with the pint jars breaking in the freezer until I noticed the chart on the side of the box of jars. It tells which ones are safe to put in the freezer.

          Reply
    • Aimee,
      I freeze my broth in wide-mouth pint or pint-and-a-half sized jars, which are all straight-sided, and the jars don’t break in freezing like they often will with regular canning jars.
      It does keep very well in the refrigerator for a couple weeks or so as long as the fat is left on the top, acting as a seal for the broth.

      Reply
      • I love the new Pint and a Half size Ball jars with the perfectly straight sides! Frozen broth slides right out after a brief rinse in warm water, and they’re less prone to cracking since they don’t have curved “shoulders”.

        Reply
    • You must pressure can broth if you want to can it. Otherwise freezing is a wonderful alternative. Canning it is so simple though because you have already made the broth it is just a matter of sticking it in the canner and waiting for it to be done. I do it often.
      Christy\’s last post: Italian Noodly Soup

      Reply
    • I used to freeze my broth in quart jars by too often I’d forget to defrost a jar in time for meal preparation. I’ve switched over to freezing in ice cube trays. Once frozen I pop out & store in gal freezer bag in freezer. Since I measured out how many cubes 1 cup of broth makes (for my ice cube trays 1cup=10 cubes) I know how many to remove from freezer & plop directly into my recipe even without defrosting first. Works for me!

      Reply
      • This is brilliant! I freeze mine in quart jars and they never defrost in time for my last minute meals. I’ve really wanted another size for quick meals. I love this method! Thanks for sharing.

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    • We store ours in the wide-mouth pint size Ball canning jars in the freezer. Don’t use the regular mouth ones; the glass is not tempered for freezer use. I strain the broth into the jars and cool on the counter for awhile (leave about an inch of headroom), then set the jars in the freezer overnight with only the lid on top, not the bands. That way if the broth expands too much it just knocks the lid off instead of breaking the jar. In the morning I screw on the bands and keep them frozen until we use them.

      Reply
    • Aimee, another option is to cook down the broth and condense it. Then it doesn’t take up nearly as much space in the freezer or fridge. I don’t think it’s safe to water bath can broth, not enough acidity. You could pressure can it though if you wanted to store some on the shelf instead of in the freezer. Another option is to remove all the fat, cook it down until it’s almost a syrup, then dry in the dehydrator. You can then powder it or just break it up into small pieces and store in a jar. It’s important to remove all the fat because the fat would cause it to spoil more quickly. You can also salt to taste before condensing. The salt will aid in preservation and the stock is ready to be reconstituted when you need it. Great for traveling, camping, and emergency prep, too.

      Reply
    • Another good trick is to freeze them in ice cube trays and then you have smaller amounts available. It’s also easier to pull them out frozen and you don’t have to worry about a broken jars. You can measure how much water each cube holds and then you’ll know how much broth you have. It is so much quicker to pull it out and put it into your recipe without having to melt it in the jar first.

      Reply
  11. Sarah, where do you get your snapper heads for your fish broth? I live pretty local to you and would like to go to the same fish market– thanks!

    Reply
  12. So, I am new to cooking like this, I mean super new, that I basically haven’t started. I am so interested in the homestead, caveman, paleo type cooking and am moving my family to that lifestyle. I grew up in huge cities, but live in a rural community now, though on a town lot, but my goal is to use it to garden for the changes I want to make. I guess my question is, why do you use so much stock and what in? I have 4, 3 & 2 year olds and they aren’t going to eat that much soup. Sorry if I sound ridiculous, lol. Also are your bones from animals you have bought at butcher or do you go in and request bones? Any tips would be great, thanks!

    Reply
    • Bet,
      It’s just me at my house and I don’t particularly like to cook so I don’t do much in the way of soups and stuff. I generally just have a cup of hot broth w/some sea salt every morning in the car on my way to work now instead of making tea.

      Reply
    • Bet, I think most readers here get their bones from pastured, grass-fed animals, if possible. We purchase grass-fed beef and pastured chickens from local farms, and I save every bone I can get my hands on for stock. I throw them in gallon bags in the freezer until I have enough to make a big batch. Sometimes I purchase “chicken frames”, which is the necks and backs for much cheaper to make stock, and I actually get about a cup of meat per frame as well for soups.

      Bone broth is so good for you! It’s full of minerals, calcium, and gelatin, and much more. Any time we feel like we’re coming down with something, we drink a mug of broth. My husband struggles with lower back issues, and he always asks for broth when it’s flaring up.

      Using it for soups is obvious, but there are many more ways to get broth into your diet. I use it to cook rice in, instead of water. I use it to make gravies and sauces, we drink it plain. I’m sure there are many more good ideas from others. Sarah has several videos on this website showing you how to make stock, and probably several articles explaining the benefits, and suggestions for uses.

      Reply
  13. After simmering chicken/turkey bones for 24 hrs I strain and then put all of the soft bones, veggies, cartilage, etc. into a food processor and pulverize. It comes out like pate; this can be added to dishes or, I admit, I sometimes give it to my dog as part of her meal – it lasts @ a week, and she loves it!

    Reply
    • As long as the bones are truly crumbly with no shattering, I just give them to her straight. Bone deodorizes dogs’ poop quite a bit.

      Reply
  14. I have always reused my stock bones. I add the drippings to the first batch and simmer as long as I can. Then I cool it in an ice bath, strain it, and throw both in the refrigerator. The stock goes in my 1 quart screw top containers I got at GFS or a reused clean milk jug. The bones stay in the pot in the fridge. After cooling, the stock gets put in the freezer. The next time I have the time I add water and fresh veggies to the old stock bones and simmer again.

    Reply
  15. I’ve never done this, and wish I had known last week, when we made stock from three venison carcasses! I had so many bones I could have reboiled!

    I’m also interested in the fish heads… I’m going to ask today at my local grocer.

    Aimee, I store my broth in quart-sized bags in the deep freeze. You just need an open shelf for the initial freeze, or you can stack them flat on a cookie sheet. It’s hard to make room for all of it when we do big batches, like with the deer. I’d love to can it, but don’t have a pressure canner, and I don’t think you can do it in a water canner. That’s what I’ve heard, anyway.

    Reply
  16. I’ve done this before but I always gave it to the dogs in their food for several days. They love it! With this current batch, I might be stingy and keep it for us! ; )

    Reply
  17. I have been doing this for a while now on the advice of another real food blogger. I have learned to mark my stock batches #1, #2, and #3 when I freeze them. Then, I know which ones to grab when making soup or rice. I have found the weaker ones are also good for adding to soups and gravies if they get too thick. My boys have taken to asking for mugs of broth in the morning after breakfast instead of tea.

    Reply
    • Thanks for the tip, Kate! A Whole Foods just opened near where my husband works, and while we don’t shop there regularly, I would send him in for free fish bones for stock.

      Reply
    • Sarah,
      I am curious about your thoughts on using fish bones, with the Fukashima incident starting to unfold with high radiation levels in Pacific Coast fish. I know you are on the East Coast, but, would you recommend using fish bones for Pacific coasters??? Seems like that could really be dangerous *if* the articles I’m reading are actually true. Have you heard anything on this? Thanks.

      Reply
  18. Reminds me of:

    Pease porridge hot, pease porridge cold,
    Pease porridge in the pot, nine days old;
    Some like it hot, some like it cold,
    Some like it in the pot, nine days old

    Yes, remouillage is probably as old as the hills, boiled for 9 days.

    Reply
  19. I’m frugal to the point of ridicule, and make at least two batches of stock from chicken bones, at least three from beef and pork. After the bones have cooked once, many can be snapped to get the marrow into the stock. I also reduce all my stocks to a very rich color. It takes up less space for storage and I can always add additional water if needed.

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    • I think the point about breaking the bones open to reveal the marrow is very wise! I bought a pair of designated kitchen pliers for this task when using chicken bones. For the bigger bones like beef bones, ask your farmer or butcher to cut the bones to access the marrow.

      Reply
      • If you wait until they’re softened, they break easily with your fingers. This makes the second stock more flavorful than it would otherwise be.

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    • Rebecca Campbell January 3, 2014 at 4:41 pm

      I hadn’t thought about cooking down the stock for storage purposes and the fact that I could add more water to it later. That’s a good idea. I am such a fan of using the crock pot to do all that slow cooking for me that it really shouldn’t be a burden to do this. I also got a second crock pot for Christmas! Next year, maybe a third! haha

      Reply
  20. I make a perpetual bone broth in my crock pot. Just started some yesterday – whole chicken, carrots, celery, herbs, onion and garlic. Let that run it’s course in the crock pot and then I de-bone the chicken (using it for other recipes or just make a meal out of that), put the bones back in the broth and keep it on the warm setting all week (adding veggies when it seems it need more flavor). Throughout the week, we dip out the broth, strain it into a cup and drink it; we replace what we take out with filtered water (take out a cup of broth, add in a cup of water). Add a little Himalayan salt to keep it flavorful. By the end of the week, we feed the bones to our dog, chicken legs and all because its so soft you can squish them with your forefingers. The old veggies go to our chickens!

    Reply
    • I really love your method, Kristi! I’m going to try that with my next broth. I usually make my broth on the stove, cooking for 18 to 24 hours (sometimes longer). I use the meat for baby food or in recipes and the other leavings go to the dogs. I wish I had known about reusing the bones!

      Reply
      • Yes it is safe. I’ve done this with chicken bones and with and goat bones in my crock pot, and learned it from Jenny at Nourished Kitchen. She got the idea from perpetual soup, which sat on the stove for a very long time…villagers just added more bones, veggies and water as they drew off soup to eat.

        I draw off a quart of bone broth every day and replace it with freshly boiled water so the temp stays hot. I’ve never had a problem with off flavor or it going bad.

        Reply
  21. I make my chicken bone broth in the crockpot and use the bones for 3 consecutive batches of broth. The last batch is not nearly as gelatinous as the first, but it is still strong in flavor, so I know we are receiving benefits from it!

    Reply
  22. I thought you all might enjoy this poem that my 8th grade some wrote as part of his homeschooling curriculum. He is required to write one poem per week usually on a subject of his choosing. He was having trouble coming up with an inspiring subject and I told him to just write about something that he likes. Here is what resulted:

    Free Range Chicken Noodle Soup

    Sourdough bread is delicious in bed
    And (anywhere else for that matter).
    You can eat it when up,
    You can eat it when down,
    You even can eat on a ladder!
    It’s yummy with soup,
    (Chicken noodle soup),
    Thought the chicken has got to be free;
    Out eating bugs, maybe under rugs,
    That’s what will do it for me!

    So proud of my real food eaters, and 14 year old boys require large quantities of both soup and sourdough bread:)

    Reply
  23. I make a second batch two nights ago…. and left it out on the counter overnight when I was cooling it on accident. I refrigerated it when I found it that morning. Should I dump it to the dogs or reboil it? It’s only about a quart.

    Reply
  24. I have been making perpetual stock with my bones for a while now and if the flavour is starting to fade, I’ll just add some meat to the stock – chicken legs to chicken stock, stew beef or stir fry beef to beef stock and then cut up the meat to add to the soup. I have 5 kids so we`ll go through a full size pot of soup in no time, so I always strain all the stock from my pot and then add cold water and apple cider vinegar every time – really important to add the vinegar so the minerals continue to be pulled from the bones, but I`ve found if I don`t completely strain the last batch of stock from the bones, the new stock will taste vinegarry (if that`s even a word lol). I`ve been able to keep the stock going for a bout a week at a time, usually straining and re-filling the pot with water/vinegar every afternoon or two. Works great! :D

    Reply
  25. I’ve been using my chicken bones 3 times every time I make broth, 24 hours at a time in the crock pot (on Low, after the first hour on High). Obviously the first batch is richer than the others, but I pour each batch up & keep it in the fridge until I’m thru w/ the 3rd batch, then I mix all 3 batches together so that I have the same concentration of all my broth (of that batch). I strain the bones, feet, fat, veggies each time, discarding the veggies. Then I add new water, vinegar, salt & veggies if using. Sometimes I add gelatin. Then I freeze in quart zip loc bags, measuring & labeling for 2 or 3 cups each. I freeze on cookie sheets til hard, the stack in the freezer to minimize space needed. It’s not quite as handy as using canned broth, but it defrosts pretty quick on the stove, or on it’s on if I have time. I feed my leftover bones to the dog “as is” – a little each morning w/ his food til they’re gone. They’re so soft I don’t have to put them in the blender. :)

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  26. Pingback: Remouillage: Getting the Most Out of Your Broth Bones | CookingPlanet

  27. Help! I’ve been making perpetual stock in my stockpot every week, refilling with water, as we use it. However, I find it gets a rancid taste at or after day 3. I have it set on warm, because I find it boils too hard on the low setting. What to do?

    Reply
    • Mine does the same thing, on low it boils too hard, so I go back and forth from warm to low for 2 days. It’s so much easier just to use my pressure cooker!

      Reply
    • What kind of bones? I’ve found that rancid flavor every time I’ve tried to make beef bone broth. I gave up on it. Never have a problem with chicken. Except I don’t do perpetual – can’t stand the smell for that long. I do it in my pressure cooker.

      Reply
  28. off topic question but I made beef bone broth (oxtail and cross shanks) in the pressure cooker (nom nom paleo) and chicken in my crockpot, with pastured chicken backs and a roasted carcass for 24 hours. The beef gelled beautifully but my chicken did not? Bones used, method? I am new to making my own bone broth…but will never buy packaged again!

    Reply
      • How does one go about adding chicken feet to broth? I have some in my freezer and not sure what to do. The thought of dirty feet! Yuk.

        Reply
        • Diane, just toss them in your stock pot. They are washed and the skin peeled off, so you don’t need to worry about them being unsanitary. I remember my Grandmother would roast them with the rest of the chicken then suck the meat off of the bones. They were one of her favorite parts.

          Reply
    • Melanie I’ve had with chicken bones, some gel and some do not. I do use chicken feet now in every batch and they do add gel.

      Reply
  29. I just tried this in the last month! I’d never heard of it and was taking the ‘next step’ to beef broth after I felt comfortable with chicken broth. After what I paid for the bones (and they didn’t have any meat on them like the chicken did!) I couldn’t bring myself to throw them away after boiling them for that first batch. They were still rock hard and obviously, in my mind, full of plenty of calcium if nothing else. I was amazed at how the hollow cavity through the center of the bones kept getting wider and wider with each successive batch. In all, I got 3 if not 4 batches out of those bones. All were full of gelatin, though progressively less rich in flavor. The first batch or two made the best French Onion Soup I’ve ever had. *Each time I soaked the bones in the water with a little (1/4 c or less) vinegar for an hour or two before I turned on the stove. I just love knowing there is a tradition to this and that it has a name! Healthful frugality at its best!

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  30. I store my stock in the freezer without the jar – after cooling and pouring it into a pint or pint and a half straight sided jars, I freeze it solid. Then, because I’m always short on jars, I remove the stock from the freezer just for a few minutes until the frozen broth slips out like a giant ice cube into a plastic zipper type bag.

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  31. Will this work with rabbit? I thought about using whole rabbit in this way and wondered if it would be just as healthy. I also wondered if during hunting season would a deer work too because I’ve read that, though rare, deer have a version of mad cow, and though my husband says that the deer would be obvious prior to shooting and at check point, it still makes me nervous, beef too for that matter. Perhaps I am over thinking it? Thanks all!

    Reply
  32. Would like guidelines for finding ‘safe’ fish heads…just read about GE salmon & now i’m leery of purchasing fish in general. Thanks!

    Reply
  33. Pingback: Getting The Most From Your Real Food Investment – Chicken | ourwholelifeblog

  34. Thank you for this article! I have been making a lot of stock over the past year and a half, but I have a question. If I use a bunch of chicken backs, do I need to take the meat off them before I begin my second batch of broth? The meat is kind of tricky to get off of them, so I’ve never been sure about putting it through for multiple rounds. Thanks for the help!

    Reply
  35. Pingback: Stretch Your Real Food Budget Using the French Art of Remouillage | Nourishing News

  36. I’ve been doing this for quite awhile with chicken bones using my pressure cooker. I’ll cycle them through 3 times. At the end, I portion up the bones which are by now crumbly; freeze them and give them to my dog every now and then as a healthy treat. I purposefully do not put any veggies in with the bones so that they don’t make the later batches bitter, besides the fact that onions are poison for dogs.

    Reply
    • I feed what’s left from stock making to our dogs too. I do put veggies, including onion in my stock but quarter the onion so that it’s easily picked out even when very soft.

      Reply
  37. Wow, I can’t believe you’ve just now started doing this. I’ve been doing it this way for years. I use an electric roaster and usually get 5 batches per chicken. Only the first two or three gel, but then the bones start breaking down as the minerals leach into the water. When you’re spending mega bucks on organic pastured chickens you want to get every last drop of goodness from it. I cook EVERYTHING with stock instead of water.
    http://nourishedkitchen.com/perpetual-soup-the-easiest-bone-broth-youll-make/

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  38. I didn’t know the french name for this technique, but yes I had heard of this before and have tried it a couple of times. I agree that it’s definitely weaker and it may be worth starting with less (filtered) water to begin with. I have a big pot of bone broth going right now and you have inspired me to re-boil the bones once this batch is done!

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  39. I am now asking for bones from my sons hunting trips. Elk, deer, antelope, are all of these OK for stock? Should I handle them any differently than beef bones?

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  40. Geri- you are so fortunate to have access to wild game bones. They are the very best quality you can find! It is great too, out of respect for the animals life and to get the most nutrition as possible it is best to use as much of it as possible meaning the organs, bones, even the hide, etc.

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  41. I just recently discovered simmering my bones all week in the crock pot so I have a constant supply of broth. Basically I throw in the crock pot whatever I want to use, simmer it on low and after it’s simmered for most the day I start scooping out cups as I need and just replace the water I took out. This way I always have broth to sip on as well as for meals and when the bones start to disintegrate (usually about a week for chicken) then I dump them or give them to my dog and start over. Since doing this I have been able to have warm broth available to me all day and the cost I save in bones more than makes up for the cost of electricity.

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  42. Hey Sara. Ive been away from your site for some time, and now I have come “Back Home” as it were. I actually implemeted several things you preach such as switching to whole milk (raw when I can get it, which it next to never… have to drive 100 miles to get it were I live in MN) and butter instead of margarine. Off the sugar subs. No pop. I have actually come down 20 lbs just from that. Over a year or so… But I was still 380 a little over a week ago. I have been on the HCG diet for about 8 days and have lost what I now find is the requisite amount of “phantom weight” (18lbs so far) according to an article by one of your contributors Konstantin Monastyrsky. I know that its not a great system, I do. I am just desperate to loose weight, I’m 6′ and 360lbs. My knees are shot and I am a Chef turned trucker. I am off for the winter so I am actually able to eat as I choose and not at the mercy of the truck stop. Working online to produce an income that will take me away from trucking hopefully. I have been seriously considering the Gastric Bypass as nearly all of my family has done including my 2 young children (23 & 19) and am desparate to avoid it even though my Dr. is telling me I need to. I am curious if you have ever written about the HCG diet. I cannot find it in your search function. Though I am certain you wouldn’t endorse it, just wanted to know your opinion. Tried to find any info on it on the WAPF website and nothing either. Would appreciate any input Sara. You are one of the few folks on line that I trust.

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  43. I too have done this, because it just makes sense. Although for some reason I totally forgot when I did beef bones for the first time recently.
    Hmmm I like the crock pot idea as I’ve always done it on the stove in a big pot. Maybe even the electric roaster for when I’m doing a large batch of beef bones!!

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  44. Calcium amounts in bone broths– I’m curious if you (Sarah) or anyone else has ever had their broth analyzed for nutritional amounts of calcium? I am using it instead of milk for my 15month old (allergic to dairy of all sorts!) and my pediatrician is of course, freaking out that she isn’t getting any calcium. I am using pastured chicken and beef bones, and adding vinegar to the pot, and the bones are so soft I can pulverize them with two fingers when the broth is done, so I’m sure there is a lot of calcium in there…but boy would it be nice to have some numbers to back it up! Has anyone done this, or seen a nutritional facts panel on bone broth made the traditional way? THANKS! And thanks for the tip to use the bones again…I just assumed they were “spent” after one use so this is really great to know!

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