Can you add vinegar to chicken stock while making it to get calcium from the bones into the stock?
I got this tip from my mother, she says it helps bring calcium into the stock and break down the bones so the marrow can come out.
It seems like it would change the taste but I'm not sure how. Also it seems like the best way to get the marrow into the stock is to break the bones. I've had to use pliers and a cleaver to make that happen though, especially with turkey thigh bones.
Best Answer
One study found that:
- "The stocks with and without vinegar did not differ in calcium content and all were poor sources of calcium, providing from 6 to 11 mg of calcium per cup"
and
- "In contrast to the soup stock, one quart (four cups) of skim milk provides 1,184 mg calcium".
While another concluded that:
- "prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH"
In summary:
The cooking of bones in an acidic soup can (relative to a neutral soup) increase the calcium content provided that the cooking is for an extended period, however the calcium increase is minor/negligible, therefore vinegar-based soup stock should not be relied upon as an important source of dietary calcium.
Sources:
- Calcified Tissue International 1994 Jun; 54(6):486-8
https://pubmed.ncbi.nlm.nih.gov/8082052/
- Journal of the American Dietetic Association, Volume 89, Issue 12, December 1989
https://go.gale.com/ps/anonymous?id=GALE%7CA8266359&sid=googleScholar
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Quick Answer about "Can you add vinegar to chicken stock while making it to get calcium from the bones into the stock?"
Apple cider vinegar is a popular addition to bone broth; however, it's not necessary. Any acidic ingredient, including wine or even lemon juice, can replace apple cider vinegar - often with better, tastier results.Should you add vinegar to bone broth?
If you have trouble with the taste of bone broth, then perhaps roasting might help you to consume more. Otherwise, it's an unnecessary step. Adding vinegar to the mix helps draw minerals out of the bones. Add a generous splash of apple cider vinegar to help with the process.Should you add vinegar to chicken stock?
Vinegar: Vinegar, white or apple cider, is optional, but it helps break down the bones for a richer and luxurious stock. You might smell the vinegar for the first hour or two of cooking (if you really try), but don't worry, it will not make your stock taste vinegary.What is the effect of vinegar on chicken bones?
Soaking chicken bones in vinegar for several days leaves bones soft and rubbery. The acid component of vinegar reacts with calcium compounds in bones, making the calcium soluble so that the water component of vinegar can then dissolve the calcium from the bones, leaving the bone less rigid and able to bend.How much vinegar do you put in chicken bone broth?
Then simply top with filtered water until generously covered (about 12 cups / 2880 ml). Next, add in a bit of salt to season the broth (you can add more later). Then add 1-2 Tbsp (15-30ml) apple cider vinegar, which is added primarily as the acidity breaks down the collagen and makes it more abundant in the broth.The Ultimate Guide To Making Amazing Chicken Stock
More answers regarding can you add vinegar to chicken stock while making it to get calcium from the bones into the stock?
Answer 2
These folks suggest that a couple of tablespoons of vinegar will help break down cartilage, and aid the development of a more gelatinous stock. I looked at a couple of chicken stock recipes. Many add a tablespoon or two, to 6 - 8 quarts water. I don't think you would taste the vinegar in this ratio. I'm not sure it is about marrow, but the intention is to extract collagen. Sounds reasonable, but whether or not it is happening when you make stock is less than clear. I have not found any studies that closely examined this.
Answer 3
From personal experiments, while adding a small quantity of vinegar to the broth doesn't give a strong flavor necessarily, it's a flavor/aroma that still seems readily identifiable. Obviously, plenty of people are perfectly happy with adding vinegar, so YMMV.
If you intend to experiment, I'd consider using any acid you'd happily add to a soup over vinegar. Lemon juice, tomato paste, some sauerkraut brine, or a splash of wine would all add some acidity without the potential for an off-putting vinegary taste or smell.
That said... It sounds like you're chopping the bones..? If so, have you considered using a hammer to simply crack the bones instead? If I were so committed (which I admittedly am not), I'd be inclined to put a dish cloth over the bones and just beat on them. With a long simmer, a few solid cracks should be enough. But that's also point where YMMV.
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