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TdeV

TdeV


Clarity

During a conversation about making stock, I think I'm remembering @btbyrd saying that uncut chicken bones will give up their goodness and flavour in a couple of hours.

 

So, I made a bean and ham hock soup in the Instant Pot (no pressure) at various temperatures (185-205°F) over 10-12 hours, then I refrigerated. Today, I defatted the pot, shredded the meat, and blended the vegetables. The whole pot is now reheating at 180°F.

 

Would there have been any value in adding the cleaned, uncut bones back into the soup? Is there any more flavour to be gotten out of them?

 

 

TdeV

TdeV

During a conversation about making stock, I think I'm remembering @btbyrd saying that uncut chicken bones will give up their goodness and flavour in a couple of hours.

 

So, I made a bean and ham hock soup in the Instant Pot at various temperatures (185-205°F) over 10-12 hours, then I refrigerated. Today, I defatted the pot, shredded the meat, and blended the vegetables. The whole pot is now reheating at 180°F.

 

Would there have been any value in adding the cleaned, uncut bones back into the soup? Is there any more flavour to be gotten out of them?

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