momee Posted October 2, 2015 Share Posted October 2, 2015 Tried a recipe today for beef broth from scratch. I broiled then boiled these beautiful (read: expensive) beef bones, added veggies and spices according to directions. Unfortunately I ended up with a bunch of bones, veggie mush (I know that's supposed to be how they look) but only about...4 cups of broth. I started with somewhere near 16 cups. The directions said to simmer with top off (should have ignored) and I'm sure that had something to do with it condensing. Now that I have what's left, should I 1) resimmer bones (basically trying again) 2) reheat current stock and add water (maybe it's condensed) or 3) chalk it up to following common sense and not always directions and call it a darned expensive 4 cups of broth Quote Link to comment Share on other sites More sharing options...
Sdel Posted October 2, 2015 Share Posted October 2, 2015 I would assume it condensed like when you reduce sauces. I would probably add water back to it. Stefanie 2 Quote Link to comment Share on other sites More sharing options...
abcmommy Posted October 2, 2015 Share Posted October 2, 2015 Did you taste it? That is pretty typical of homemade stocks and broths and its very frustrating. Lots of time and $ and not a lot of yield. 1 Quote Link to comment Share on other sites More sharing options...
momee Posted October 2, 2015 Author Share Posted October 2, 2015 "Lots of time and $ and not a lot of yield." Why didn't you tell me???? :( JK. Oh well, geeze. So frustrating. It tastes really, really good. Not condensed tasting, but a deep flavorful broth. Only problem is the amount :(...and if we're honest, the fat. Soooooo much fat. About to skim that off my 4 cups, which will leave me with 3 3/4 cups~ Quote Link to comment Share on other sites More sharing options...
Mergath Posted October 2, 2015 Share Posted October 2, 2015 When I make homemade broth I keep adding water throughout the day so that it doesn't condense too much. If you simmer it long enough you still get a good flavor. 7 Quote Link to comment Share on other sites More sharing options...
Tangerine Posted October 2, 2015 Share Posted October 2, 2015 I just make it in the (gasp) crock pot. 24 hours. I don't follow a recipe at all though. 4 Quote Link to comment Share on other sites More sharing options...
Prairie~Phlox Posted October 2, 2015 Share Posted October 2, 2015 When I make broth I keep the lid on so that not a lot is lost, I strain it with a mesh strainer and then put it in the refrigerator to cool down and then skim the fat off the top. I only think it's economical if you're already having beef processed and ask them for the bones for broth or for chicken, when I make a whole chicken, or any boned piece, I save the bones until I have a bunch & make broth. 2 Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted October 2, 2015 Share Posted October 2, 2015 I just make it in the (gasp) crock pot. 24 hours. I don't follow a recipe at all though. I do this too and I get about 6 qts. of stock. Quote Link to comment Share on other sites More sharing options...
kiana Posted October 2, 2015 Share Posted October 2, 2015 It's just condensed, it's great for storage this way. Add more water when you go to make something with it. 1 Quote Link to comment Share on other sites More sharing options...
xixstar Posted October 2, 2015 Share Posted October 2, 2015 Yes just concentrated. I keep the lid on and simmer at a very gentle simmer. You can use what you made and just add water when using it. Perhaps about half and half -- feel free to taste test the ratios. Quote Link to comment Share on other sites More sharing options...
justasque Posted October 3, 2015 Share Posted October 3, 2015 I'm voting you basically condensed it, though if the liquid level got too low (below the bones and veggies) then you didn't get everything out that could come out, if that makes sense. I use the crock pot; if the liquid gets low I add more. Also, how long did you cook it? When I make chicken broth, there's a huge difference between the color and flavor at 12 hours or less and 24 hours or more. A deeper, darker color. I aim for around 36 hours. Oh, and how did you get the liquid out? I generally scoop what I can and strain it into containers, then I use a sort of flat spoon thingy with holes in it to push up against the veggies while I tilt the crock pot so I can scoop the liquid that comes out of the veggies. I really squeeze the veggies with the spoon so I can get as much liquid as possible out of them. Quote Link to comment Share on other sites More sharing options...
momee Posted October 3, 2015 Author Share Posted October 3, 2015 Thanks everyone. I'm not doing this again. This "I really squeeze the veggies with the spoon so I can get as much liquid as possible out of them." is a good idea, but got only 1/2 cup extra... Quote Link to comment Share on other sites More sharing options...
December Posted October 3, 2015 Share Posted October 3, 2015 You could fill the pot back up with water and restrain. Probably would be about as concentrated as the stock you buy in the store! Quote Link to comment Share on other sites More sharing options...
cintinative Posted October 3, 2015 Share Posted October 3, 2015 When you refrigerate it, it will likely gelatinize. That is a good sign it is just very condensed and you just use less of the "gelatin" and add water. This has happened to me with turkey stock before. ETA: don't add water before long term storage like freezing. Just keep it condensed and add water when you use it. Quote Link to comment Share on other sites More sharing options...
IfIOnly Posted October 3, 2015 Share Posted October 3, 2015 This might not be the answer you want to hear, but you can get a decent yield of broth at home, it's just more time consuming. It's so worth it though nutritionally speaking though. This is how I make chicken broth at home. 1. First, I lightly simmer a whole chicken in a gallon of water until it's just falling apart. This makes the my final product not just stock but broth too, because meat is being cooked in the liquid, as well. 2. Debone chicken. Crush bones in gallon Ziploc baggies over a cutting board with a rubber mallet or hammer. 3. Put cartlilage, fat, and crushed bones back in pot and simmer 24 hours. Yes, you read that right! 4. Cool. Strain. Freeze. This make 1 GALLON of broth. This make the most delicious and nutritious broth. So, I would crush the bones (after they've cooked and softened) and cook longer if I was just using bones. ETA: Also, did you cover the pan when cooking the stock? I've never lost that much water and usually end up with a bit more than a gallon because of the whole chicken's moisture content. 1 Quote Link to comment Share on other sites More sharing options...
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