Basic Bone Broth Recipe
From GFF Magazine
Notes
You will want to prepare your broth unsalted to allow for more control if you use it later in other dishes. Regardless, all bone broths are delicious to drink when simply seasoned with a little garlic, fresh herbs, and a pinch of salt. They also form the basis of wonderful sauces, stews, soups, and the liquid for braising meats and vegetables. Once prepared, bone broth can be stored in the refrigerator for up to a week, or in the freezer for up to six months.
Ingredients
- 3 to 4 pounds fish, chicken, pork, or beef bones, preferably with some meaty parts
2 tablespoons vinegar
Optional additions: onion peels, carrots, celery, garlic, ginger, turmeric, or dried mushrooms
Directions
- In a large pot, combine the bones and vinegar with 6 quarts of water and slowly bring to a gentle boil over medium heat.
- Skim off any foam that rises to the top, reduce the heat to a low simmer. Cooking time varies based on the meat you are using (fish: 2-4 hours; chicken: 12-24 hours; pork or beef: 48 hours).
- When the cooking time is complete, strain the broth through a fine-mesh sieve.
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Information
- Category
- Soups/Stews
- Cuisine
- North American