Tuesday, 30 June 2015
Making bonemeal is the last part of the process of using just about everything from a chicken we have slaughtered for meat. By this point the bones have already been used to make stock. They are then put on a baking tray and left in the oven to be heated a number of times. There's no need to put the oven on specially to bake them. Just leave them on a tray on the floor of the oven whilst baking other food. The bones should become brittle at which point they can be pulverised using a pestel and mortar.