Fast cooking bone broth
I have some deer bones I would like to cook into broth. All the recipes I found call for slow cooking many hours. Is it possible to fast cook it on a stove top (1-2 hrs max)?
Best Answer
Yes, you can, if you use a pressure cooker. You can easily create stocks and bone broth in less than an hour. I prefer this method. I make all my stocks in a pressure cooker. I save a lot of time, and the flavor extraction is excellent. I ramp up the alliums, because their flavor tends to get muted in the pressure cooker. Otherwise prepare as if you were cooking your stove the traditional way. Then, cook at the highest setting for 20 minutes to an hour. Let the pressure come down naturally. Strain.
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How do you make bone broth fast?
Instant Pot: Fill it with water until it is 3/4 of the way full. Cover, seal, and cook on manual for 35 minutes. After a natural release, the bones should crumble in your hands because all the nutrients got sucked out of them. Turn off your Instant Pot and allow broth to cool slightly.Can you make bone broth in 4 hours?
So what's the right time? Chicken, Duck, Turkey and Goose Broth: Simmer these broths at least 4 hours and up to 12 hours. Pork and Lamb Bone Broth: Simmer these broths at least 6 hours and up to 18 hours. Beef and Bison Bone Broth: Simmer these broths at least 12 hours and up to 48 hours.What is the shortest time to cook bone broth?
Bone broth should be cooked for a minimum of 12 hours, although a richer, thicker stock is achieved with 24 to 48 hours. The slow cooker is ideal if you'd like a 48-hour broth.Can you cook bone broth for 2 hours?
Bring to a boil, then reduce to a simmer and cover. Cook for at least 10-12 hours, or until reduced by 1/3 or 1/2, leaving you with 6-8 cups of bone broth. The more it reduces, the more intense the flavor becomes and the more collagen is extracted. We find 12 hours to be the perfect cook time.How to make bone broth: Fast and easy recipe
More answers regarding fast cooking bone broth
Answer 2
Is it possible ? yes.
Will it give out the best result, ie. extract the maximum flavor, maybe not.
One way to help, would be to roast the bones at high temperature with some aromatic vegetables (onion, carrot, celery...) to get some color on the bones before starting your broth.
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Images: Edward Eyer, Pixabay, jenvit keiwalinsarid, Engin Akyurt