Basic Bone Broth
Like everyone else, I tried on a lot of new hobbies during quarantine. One of the ones that stuck is making my own bone broth. I’ll let you Google all the health benefits of sipping broth. But let me tell you just a little bit about how it makes me feel. It’s surprisingly filling when I’m feeling hungry (because of all the protein), it tastes fabulous, and it’s especially perfect on a cold day. One of my friends sent me the brodo bone broth cookbook; the chef at brodo New who started the trend of sipping broths, so it’s a reliable cookbook. This recipe below takes bits and pieces from the various recipes to create a something I liked.
Makes 3 quarts (12 cups)
Ingredients
2 lb turkey neck
1 lb chicken backs/necks
1 lb lamb bones (bones from shanks, ribs, joints)
1 can tomatoes, roughly chopped
1 large carrot, roughly chopped
3 ribs celery
1 onion, halved
1 head of garlic, halved
1 cup dried mushrooms
1 bunch parsley
few turmeric roots, smashed
2 tsp black peppercorns
2 bay leaves
Method
Preheat the oven to 400F. Layer the bones in a large cookie sheet and season generously with salt and pepper. Roast for 1 hour in the oven, rotating the tray and flipping the bones halfway through.
Once the bones are done, add them to a large stock pot. Add in all of the other ingredients. Cover the pot with 4 quarts (16 cups) of water. Now cover the pot and let it come to a rolling boil (about 30-40 mins). Then, lower the heat medium low and let the broth cook for at least 4 hours or more.
Once done, discard the large chunks of bones and vegetables and drain the broth through a mesh sieve, in batches and into your storage containers.
Let it cool and store in the fridge for 3-4 weeks!
