Bone broth is one of those recipes that you have to know how to make if you want to function gracefully in the kitchen. It is a basic crafting that will serve you to prepare a multitude of dishes and increase their flavor exponentially.
Although it’s been made for a lifetime, lately bone broth has become all the rage thanks to the rise of diets like keto, that advocates its consumption. Learn how to make it with this simple step-by-step recipe.
- 1 chicken carcass
- 1 salted pork leg bone
- 1 beef knee bone
- 1 cane bone with marrow
- 1 ham bone
- 1 backbone
- 250 milliliters of dry white wine
- Extra virgin olive oil
Time of preparation
- 2 hours in a pressure cooker
- 4-12 hours in traditional pot
- 24 to 36 hours in a slow cooker
How to make bone broth
choose the wine
White wine, in addition to providing aroma and flavor, helps to make good use of minerals Of bones. It also works for extract collagen of these and that the broth gelatinizes better.
We advise you to use a dry white wine. The most suitable varieties are sauvignon blanc, merlot either chardonnay.
If you want to give it an aromatic touch reminiscent of nuts, use a fine Sherry or a Chamomile.
roast the bones
Wash all the bones well minus the chicken carcasswhich you must reserve.
Preheat oven to 200°C and, in a suitable tray, place them without piling up. Water with a jet of extra virgin olive oil and with the White wine that you have chosen
Bake the bones to toast them for 20 minutes. Thus, the broth will have a dark color. If you prefer a lighter broth, skip this step.
Cook the broth
It is important to start from cold waterso dip all the toasted bones into the pot along with the chicken carcass before turning the heat to medium-high.
When the water starts to boil, defoam to remove impurities and cook over very low heat.
The best way to make a bone broth is to leave it for several hours. Some even prepare it in a slow cooker to cook for 24-36 hours.
In traditional pot, Ideally, you should cook the bones for at least 4 hours with the lid on, but leaving a slit open. If you can leave it for 12 hours, you will get a much more concentrated liquid.
However, this bone broth recipe allows for quick cooking in express pot. You just have to let it cook for 2 hours and half over low heat and with minimal pressure.
It is essential to monitor that the broth don’t run out of waterespecially if you prepare it in a traditional pot.
To keep the bone broth as clean as possible, it’s important to strain it. when it’s warm with the help of a cheesecloth or a gauze strainer.
Do not wait for it to cool completely to do this step, as it starts to gel and is more difficult to strain.
Use it at the moment or store it properly
Once strained, you can use the broth at the moment. If you’re going to take it as chicken soupFor example, you may need to add a bit of water to make the consistency thinner. add a splash of sherry and an egg yolk to enjoy a classic broth.
If you are not going to drink it right away, let the bone broth cool before storing it. When you keep it in the fridge and it releases all the collagen, it has a gelatinous texture, which is normal. You can too freeze it in portions to use it in rice dishes, stews, sauces and soups.
Bone broth is a simple recipe, but it takes time. When you prepare this broth, do it in large quantities so that this basic is never lacking in your kitchen.