I know the lovely people who live the internet fight about how to make bone broth and stock, and the difference between Brodo and Sugo and who Hugo Boss is. I will be politely bowing out of this riveting discussion and instead share the recipe for the enriched liquid that I use when cooking risotto or soup, or hot pot or even ramen at times. As always adjust the recipe to suit your needs. This is not investment advice.
BROTH INGREDIENTS
A few pounds of any grass-fed bones. I like to use meaty beef bones with marrow, chicken necks/ feet or even the leftover turkey carcass from Christmas dinner.
An assortment of whole vegetables like carrots, celery, onion, garlic, ginger (don’t chop or peel them. Add more/less of certain veg depending on your taste)
Whole peppercorns
A couple of bay leaves
Salt to taste once done
BROTH INSTRUCTIONS
Place the bones at the bottom of your largest pot.
Fill up with ice-cold water, almost to the top of the pot. You want a ⅓ bones and meat to ⅔ water ratio.
Bring the liquid up to a boil, and start skimming off the scum that starts to emerge with a slotted spoon or strainer. (The scum is all the impurities that get rendered out.)
Once the scum is removed lower to a slow simmer for 6+ hours.
After 6 hours, gently add your veggies and aromatics and simmer for 2 more hours. (Don’t stir and don’t disturb the bones at all. This way you keep the liquid clear. You also want everything to release their flavour as slow as possible, so it‘s great to keep your veggies whole with their skins on.)
Once done simmering, ladle out the liquid and pour through a strainer into whatever container you’re storing the broth in.
Salt to taste.
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