Bone broth from bones

Fragrant and rich broth for soups and gravies. It is not difficult to cook broth at all, observing certain rules. In this recipe I will tell you how to cook broth from pork bones. For broths, it is best to use high narrow pans, so there will be less evaporation surface. But, unfortunately, I haven't got one yet, so I'll cook the broth in a soup pot. In the future, I will use this broth to make soup, so I will cook the so-called white broth. If you want to cook brown broth, then the bones must first be baked in the oven or fried in a frying pan, you can use smoked bones.

znlena

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Meat bones

Carrots

Onion (I have 2 small ones)

Parsley root

0.5

Allspice

Table salt

to taste

Bay leaf

Water

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 67 % 6 g

Fats 22 % 2 g

Carbohydrates 11 % 1 g

42 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 3 h 15 min

Step 1:
How to cook bone broth? We will need a small set of ingredients - bones, roots and some spices. If you use frozen bones, then they need to be thawed beforehand - it is best to leave them overnight in the refrigerator, and use the next day.
Step 2:
Wash the bones and meat very thoroughly - it is necessary to remove blood and other impurities and impurities. You can slightly scrape the bones. Then put the bones in a saucepan and pour cold water.
Step 3:
Add salt and put on a low heat. When the broth starts to boil slightly, remove the foam with a slotted spoon and reduce the heat to almost a minimum. Cover with a lid, leaving a gap for steam to escape. Carefully remove the foam, the cleaner the broth, the better its quality will be, and the longer the shelf life.
Step 4:
After a couple of hours, when the broth has already boiled well, add the vegetables. Cut the carrots into large pieces and put them in the broth. If you were cooking vegetable broth, then it would be necessary to cut the vegetables as small as possible, but this does not apply to meat broths.
Step 5:
Add the onion. If you have a large onion, cut it into 4 parts, the middle one into 2, this will be enough. If you are cooking brown broth, then vegetables can be pre-fried or baked with bones - the taste of the broth will become richer.
Step 6:
Add the parsley root. Cover the broth with a lid and leave to cook at a low boil for another 1 hour. Then add the pepper and bay leaf, and turn off. Let the broth stand for another 15-20 minutes.
Step 7:
Strain the finished broth through a fine sieve or cheesecloth. It can be used immediately. If you are going to freeze the broth for storage, first cool it, remove the frozen fat, and only then freeze.

I will use this broth to make soup, if you want to use the broth for a thick sauce or gravy, then you can boil it over low heat until the volume is reduced by half. Please note, if you cook broth for soup from chicken or veal bones, then, as in the pork version, 3 - 4 hours will be enough, but lamb and beef bones need to be cooked longer - at least six hours, ideally all 8. Fish bone broth is cooked for about an hour and a half.

By the way, do not throw away the bones left after cooking the broth, but cook another broth from them. Such broths are used by chefs all over the world to prepare light, dietary soups.

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.