Bone broth tips!

Ready to start making bone broth? Here are some tips on how to make it right! Avoid these common mistakes, and your bone broth will be a hot fave, or at least in your household.

1. Always blanch!

If you think some bone broth tasted too meaty, you’ve probably had one that was made without blanching. This step, to be done before roasting. Boiling removes the nasty bits from the bones. A real bone broth is made with bones and cuts of meat high in collagen, like marrow, knuckles etc. A note on these bones rich in collagen: They make for a stock that’s gelatinous at room temperature. Don’t let this scare you; it means you did it right! To blanch, cover the bones with cold water, bring to a boil, turn it down a little and let them simmer away for 20 minutes before draining and roasting.

2. Roast the Bones

Always roast the bones. Roasting = browning and caramelising! We all know that equals better flavour. Crank up the oven to a bold 220˚, and set at least 45 minutes for the roasting. Once you’re ready to boil the bones, don’t waste the brown bits on the bottom of the pan; loosen them with a little water and a metal spatula, add all that goodness to your stockpot. Yum!

3. Don’t add too many ingredients!

A good bone broth doesn’t need more than bones and a few aromatics. Garlic, onions or pepper is more than enough, really. We love carrots too! We find that the sweetness from the carrots helps balance the strong ‘meaty’ taste. However, this is not the best place to throw in scraps. And as mentioned above, roasting will bring a new depth of flavour!

4. Simmer it, baby!

The longer, the better! Most people will keep it on low and keep it going overnight or at least 8 hours. A slow cooker is really good for this. There is a lot of flavours from the bones, and give them time. Remember that bone broth is not stock or bouillion, the benefits will come forth if we give it enough love!

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