Bone broth is a liquid containing brewed bones and connective tissues. Bone broth forms the basis of many dishes, particularly soups, stews and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water, often for an extended period of time i.e., from 6-8 hours or more.
Ingredients:
Water 3.5 to 4 lit
Bones 1/2 kg
Olive Oil. 1-2 tbsp
Salt to taste
Pepper to taste
Carrots 2 roughly sliced Onions 2 medium- sliced into four pieces Ginger 2-3 inch piece chopped roughly Parsley a small bunch. Thyme 1 tbsp. Bay leaves. 2 Peppercorns. 1 tbsp apple cider vinegar 1-2 tbsp
How to prepare:
The first thing is the ratio that you need to remember. For every gallon (3.785 litres) of water, you’re going to need 5 to 7 pounds (nearly half kg) of bones. Here for this recipe, we are making a beef bone broth but it is upto you to chose any kind of bones e.g. chicken, chicken plus beef, at times people even use fish bones for soups. You may also use other animals/birds depending on your choice and preference.
If using beef, use the bones with marrow because ther are a lot of good nutrients in there. For adding more falvour, you can include oxtail and shin bones.
- For starting the cooking process, take the bones (preferably cut into 3-4 inch pieces) and spread them onto the baking dish layered with butter paper.
- Drizzle the bones with a little bit of olive oil salt and pepper.
- Now roast these in a pre-heated (450-degree) oven for about 30 to 40 minutes till they get nice and golden. This adds a lot of flavour and it also loosens up a lot of the marrow inside the bones which is going to add the flavour to your broth.
- Now shift the bones to a large pan and pour water over it.
- For the first hour on the stove, cook the bones just in the water. After an hour of boiling, we add more flavours to it.
- After an hour, add carrots, onions, garlic, ginger, parsley, thyme, bay leaves, peppercorns, a little bit of apple cider vinegar and any other veggies that you would like to add.
- Cook these for good 6-8 hours or more till the water reduces to half and a thick liquid starts to form.
- Once done, cool it down and put in the fridge for a few hours. A layer of fat will form on top, which you can remove if you dont want to consume it, shift it inot smaller bowls or zip-lock bags and freeze.
- Take out each bag/bowl as per your need, warm it up, sprinkle with freshly ground peppers and enjoy!
