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Grissim Connery
08-29-2008, 11:40 PM
So i ate chicken for the first time in like 2 years. Came out pretty good. I bought a whole, cut up bird and just plopped it in the slow cooker with veggies, spices, etc.

I only started using my slow cooker while i was a vegetarian. I love using it for meat now and feel that it tenderizes the food the best so that my gut can handle it most easily (still adjusting back to meat). Today i was surprised though. As i was munching the chicken i looked at a bit of the soft tissue around a leg joint. i would have avoided it years ago when i was eating meat, but now with a paleo mindset, i figured it's probably worth consuming. After chewing for a bit, a soft crunchiness occurred. Turns out i had eaten past the joint and consumed about half of the long bone. Apparently the slow cooker had tenderized the bones as well. The marrow inside was pretty tasty. I started thinking about it and had questions.

Is bone calcium any more bioavailable than other forms of calcium? What are some of the best nutrients stored in the marrow?

Steven Low
08-30-2008, 09:16 AM
Marrow of long bones (in humans) at least is pretty fatty so feel free to eat it... will go well with the meat. Not sure about the nutritional value of it, but it should be good since well most non-processed animal products are for the most part excellent especially organs.

Kyle Clayton
09-05-2008, 06:01 PM
I bought a bunch of marrow bones and chunked them in a beef soup I made this week. Good stuff. Note: I only ate the marrow, not the actual bone.

Scott Kustes
09-07-2008, 12:07 PM
I boil my chicken carcasses down to make broth. Throw in a carcass or two, add some apple cider vinegar and cover with water. Bring to a boil, then simmer for the rest of the day. You'll get much less bone out than you put in, meaning the bones have dissolved, leaving all sorts of minerals in the broth. Then you can use the broth to make a nice chicken soup.

Grissim Connery
09-07-2008, 09:08 PM
I'm gonna try that tomorrow