Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2024 Poal.co

334

I freaking love a big thermos of broth. Chicken broth, beef broth, that wetback tomato broth, etc.

The problem is I like to sip on it at night and it is certainly a fuck ton of sodium. It will also upset my stomach.

I tried bone broth from a couple rotisserie chickens I picked but it was a weird texture and didn’t taste good until I added hot sauce…..which is just pumping up the sodium and putting me back to square one.

So, anyone have any ideas to make a savory, lower sodium broth or lower sodium alternative?

I freaking love a big thermos of broth. Chicken broth, beef broth, that wetback tomato broth, etc. The problem is I like to sip on it at night and it is certainly a fuck ton of sodium. It will also upset my stomach. I tried bone broth from a couple rotisserie chickens I picked but it was a weird texture and didn’t taste good until I added hot sauce…..which is just pumping up the sodium and putting me back to square one. So, anyone have any ideas to make a savory, lower sodium broth or lower sodium alternative?
You are currently inside a comment thread.
Click here to see all the comments (18).
[–] • 0 pt

Ok so I got the full recipe from Mrs. CTCZ

To a big oven cooker (like for a big chicken roast), add in some roughly chopped onions and carrots. Add in bones from the butcher. Get a can of tomato paste and use a kitchen BBQ mop to paint the tomato paste all over the bones. Throw the cooker in the oven and cook for at least 1 hr at 350, you want to get a good roast on everything.

Then in a big countertop electric roaster like for a turkey, transfer everything you just cooked. Add in enough water to cover the bones by at least 1 inch, and 1/4 cup vinegar. You won't taste the vinegar but it'll draw out all the good minerals from the bones. Add in garlic, salt, peppercorns, and a herb combo of parsley, thyme, and bay leaves. Wife recommends parsley stems instead of leaves because stems won't get bitter.

Cover and simmer in the electric roaster 36-48 hours, adding water for any that is lost. House smells like pot roast.

Strain the broth and you are good to go.

Let us know how it goes!

[–] • 0 pt

Hey. You say butcher. You just ask for beef bones or what? I’ve never been to a butcher (outside of a grocery store) but we have them around here.

[–] • 1 pt

Yes. You can call ahead and make sure they have some. You can also save bones from steaks, like T Bone steaks that you've grilled. Just save the bone (and any meat hanging on) in a freezer in a zip lock baggie, and process it along with the raw bones you get from the butcher when you get around to makeing the broth. The grill flavor on the bone is a nice extra flavor component. We get 1/2 a cow a year from a neighbor farmer and we save the bones when the meat is processed, specifically so we can make bone broth. Good luck!

[–] • 1 pt

Also can use bones from bone-in ribeyes, and bones from standing rib roasts, and beef rib bones!