Bone broth

Bone broth

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Ingredients for Making Bone Broth

  1. Bones (meat) 0.5 kg.
  2. 1 carrot
  3. Onion 1 pc.
  4. Parsley 1 bunch
  5. Celery root to taste
  6. Salt (to taste) to taste
  • Main Ingredients
  • Serving 6 servings


Baking tray, Saucepan, Kitchen knife, Kitchen strainer, Ladle, Serving plates

Preparation of bone broth:

Step 1: Prepare the bones.

I had pork bones (with pieces of meat), which I first washed well under cold running water. Set the oven to heat. 150 degrees. Take a baking sheet, lightly grease with vegetable oil and spread the bones. Send them baked in the oven within 30 minutes (until they are browned).

Step 2: Cook the bone broth.

Ready roasted bones are transferred to a two-liter pan, pour one and a half liters of cold water and sent to boil over medium heat under a lid. As soon as the water boils, remove the noise, reduce the heat and continue to cook further, but without the lid in within 2-3 hours depending on the size of the bones. Periodically remove pop-up fat. At this time, wash my vegetables well. After about an hour and a half, add the peeled carrots, celery root and onions. Then salt to taste and cook the remaining hour and a half.

Step 3: Serve the bone broth.

Ready broth can be poured into portioned plates, sprinkled with finely chopped parsley and serve. And you can strain it with a kitchen strainer, remove the bones, and freeze the broth in plastic bags, and then use it to prepare hot dishes. Enjoy your meal!

Recipe Tips:

- - If you have lamb bones, then they must be cooked for 4-5 hours, if beef - 2.5-3 hours.

- - In order to give the broth a more saturated color, it must be boiled with a strong gurgling. And if, on the contrary, you strive to cook a transparent broth, cook it over low heat when the water barely shakes.

- - You can also lighten the broth if you missed the cooking process. To do this, first remove the bones, and filter the broth using a kitchen strainer. Then beat the egg whites (2 pcs.) In a bowl and pour them into the cooled broth, send it to boil over medium heat for 20 minutes. Then again we filter it through a double layer of gauze. To get even brighter, so to speak, crystal broth, repeat the process of clarification again.