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.
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
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.
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.
