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Why put cider vinegar in bone broth?


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#1
Alana in Canada

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I'm making bone broth from a chicken carcass today, so I looked up the Hartwig's instructions in ISWF. I have been making my own chicken stock for recipes for years, but I've never used vinegar before.

Does it do something chemically?

#2
missmary

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The vinegar helps leach the minerals out of the bones into the broth. IMO It doesn't add a "vinegary" flavor.

#3
Susan W

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I can totally taste the vinegar. I'm super sensitive to the taste of it. When I want it, I love it, but when it's in something that I don't want vinegar, I can't stand it. Hmmmm....I wonder if it's in my head that I taste it in the bone broth. :)

"Let food be your medicine" Hippocrates


#4
missmary

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hmm, maybe? or maybe you are adding too much? You really only need a little--I put 1/4 cup in my big stock pot, only a couple tablespoons if I'm making bone broth in my (smaller) crock pot.

#5
Susan W

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hmm, maybe? or maybe you are adding too much? You really only need a little--I put 1/4 cup in my big stock pot, only a couple tablespoons if I'm making bone broth in my (smaller) crock pot.


I only used 2 TBS in my big 6.5 QT slow cooker. Seriously...I don't even like the smell of vinegar if it isn't in a salad. My mom has always used white vinegar, water and newspapers to clean windows and mirrors...I used to leave the house when I lived there. :) It's me..not the vinegar.

"Let food be your medicine" Hippocrates


#6
Alana in Canada

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Interesting! I only had a small carcass so I added only a teaspoon! I also had some clean peelings and old limp stalks of celery (kept in the freezer) to add and it smells divine.

Too bad about your vinegar intolerance, slw!

#7
Susan W

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LOL...thanks for the empathy Alana. :) I actually love it in the right setting. I even liked chicken glazed with a balsamic vinegar reduction. AND when I'm reducing it, the odor makes my mouth water. Weird weird. I should seek help for this affliction. :)

"Let food be your medicine" Hippocrates






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