As I make bone broth regularly for my bride as part of her supplement plan... I can't imagine how long it would take to boil it down enough to make gelatin. Maybe you just start with less water... but yeah, very healthy for you...
Pre-COVID, every year my group of friends does a “Friendsgiving” sometime in late winter/early spring. There are usually 30+ of us so there are two turkeys, one roasted and one fried. A couple day’s after the party I go to my friend’s (the host’s) house and collect all the bones from both birds and take them home an make a giant pot of rich, thick stock, takes all day. The next day warm it back up, remove the bones and most of the solids (there’s always some herbs and veg that gets through the strainer) and reduce it by 3/4, takes all day. While it’s still warmish, I pour it into a square container. The next day I take it to my buddy as a thank you for hosting.
He plops it out as a whole solid form, cuts it into cubes, wraps them in plastic, sticks them in jars and freezes them. Come whenever he wants a cup of hot turkey broth for soup or something, 1-2 cubes into a large mug of water and nuke ‘till hot. Tada.
If I added cheesecloth and strained it twice before reducing it would be almost free of solids.
As I make bone broth regularly for my bride as part of her supplement plan... I can't imagine how long it would take to boil it down enough to make gelatin. Maybe you just start with less water... but yeah, very healthy for you...
Off topic, since I don't think a Hag would have access to this, but I make stock with 1lb bones to 1Kg of water, use a pressure cooker/canner at altitude appropriate pressures ( All American 921 @ 15lbs ), at pressure for about an hour to get really good bone broth. The last batch of duck stock I did this way jelled nicely when I refrigerated the stock to skim the fat ( and then de-jelled when I pressure canned it up; guess the pressure canning heat denatured the proteins ). I think it could have been used as an aspic. I may have to try some meat pies that way the next time I make duck stock :)
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I would totally make a Hag bakery with all the assorted pastries made from missing children. Make it a large city so the children that are missing are just that, orphans that are not missed, or they were grabbed off the boats coming into the harbor or taken from the countryside by bandits/smugglers. You could do a whole T1-T2 campaign about missing children, the bandits that grab them, the city officials that look the other way for a bribe that all leads up to the innocent-looking bakery in the posh part of town run by a disguised Hag Coven that is drugging the nobles with their expensive sweeties so they can be as high as a kite when they throw their parties.
Pre-COVID, every year my group of friends does a “Friendsgiving” sometime in late winter/early spring. There are usually 30+ of us so there are two turkeys, one roasted and one fried. A couple day’s after the party I go to my friend’s (the host’s) house and collect all the bones from both birds and take them home an make a giant pot of rich, thick stock, takes all day. The next day warm it back up, remove the bones and most of the solids (there’s always some herbs and veg that gets through the strainer) and reduce it by 3/4, takes all day. While it’s still warmish, I pour it into a square container. The next day I take it to my buddy as a thank you for hosting.
He plops it out as a whole solid form, cuts it into cubes, wraps them in plastic, sticks them in jars and freezes them. Come whenever he wants a cup of hot turkey broth for soup or something, 1-2 cubes into a large mug of water and nuke ‘till hot. Tada.
If I added cheesecloth and strained it twice before reducing it would be almost free of solids.
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Off topic, since I don't think a Hag would have access to this, but I make stock with 1lb bones to 1Kg of water, use a pressure cooker/canner at altitude appropriate pressures ( All American 921 @ 15lbs ), at pressure for about an hour to get really good bone broth. The last batch of duck stock I did this way jelled nicely when I refrigerated the stock to skim the fat ( and then de-jelled when I pressure canned it up; guess the pressure canning heat denatured the proteins ). I think it could have been used as an aspic. I may have to try some meat pies that way the next time I make duck stock :)
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Disclaimer: This signature is a badge of membership in the Forum Loudmouth Club. We are all friends. We are not attacking each other. We are engaging in spirited, friendly debate with one another. We may get snarky, but these are not attacks. Thank you for not reporting us.
I would totally make a Hag bakery with all the assorted pastries made from missing children. Make it a large city so the children that are missing are just that, orphans that are not missed, or they were grabbed off the boats coming into the harbor or taken from the countryside by bandits/smugglers. You could do a whole T1-T2 campaign about missing children, the bandits that grab them, the city officials that look the other way for a bribe that all leads up to the innocent-looking bakery in the posh part of town run by a disguised Hag Coven that is drugging the nobles with their expensive sweeties so they can be as high as a kite when they throw their parties.