Considering combining chicken and beef bones to create a large batch of bone broth. I’ve thought about it before, but never done it. Would it taste alright?
I’ve mixed pork and chicken broths for ramen before with much success.
They extract at different rates, so you’d probably want to start them separately and combine them part way through to get the best flavor.
It works fine, with caveats
First, that the chicken parts are likely to give up their flavors and collagen sooner than the beef bones.
Second, that you can’t make chicken broth with beef parts, but you can make beef broth with chicken parts. Even the best chicken is going to be overwhelmed by anything beef mixed in. So you’ll get texture, mouth feel, from the chicken, but you’d hate to have an absurdly sensitive palate to taste the chicken in it. It isn’t impossible, but chicken, and even pork get dominated by beef. Pork can hold up a little better, as long as it’s the majority of the bones, but I wouldn’t say it tastes the same as a pork only broth.
But yeah, it’ll taste just fine. Bone broth is yummy, period.
fascinating. I’ll have try this on my next bowl of ramen.
thinking… maybe 3 parts beef boulion to probably… 1/2 chicken. Ill add in some chili oil and miso, then it should (probably) be golden.
ah, right. the ramen tax:
the most recent time I took a picture was a while ago, but it should still suffice for payment.
Damn! I just ate and now I could eat some of that!
You can definitely mix bones. I’ve done it with chicken/pork/beef on different combos. I just save all my bones and make a batch when I have enough, so it varies.
yeah prob
I add chicken wings, skin, and/or feet when making beef or pork stock to boost the collagen. Doesn’t really change the flavor much as the other meats have a more prominent flavor.
Yesterday I made chickpeas and accidentally added some beef bouillon to them when I had initially added chicken bouillon. The containers looks the same and I wasn’t paying attention. It tasted great.
