Bone broth!

 Bone broth! 

This was put into 5 quart size ziplock bags and frozen flat!

Bone Broth is really popular at the moment!

Apparently , if you want to make the really good stuff at home it is a bit more complicated than just covering the bones with water and letting them boil/simmer for hours.

Step one: Blanche

Boil the bones on high heat for 15 minutes. Drain and rinse.

Step two: Roast at 450° on two roasting pans.

Roast the bones along with a few veggies (onion, carrots, celery) for 30 minutes.  Gently toss and roast another 30 minutes.

Step three: Into the Stock pot!

Thoroughly clean the stock pots used for blanching, add roasted bones and veggies. Add whole peppercorns, bay leaves and parsley.

Cover with cold water 1 inch over the bones. Bring to a boil and simmer for 8 to 12 hours. 

At hour number 6, I tasted the broth and added a few things!  Apple cider vinegar about 1/3 c into each pot, garlic 3 crushed cloves in each and fresh ginger about 2 inches grated into each pot AND salt 1 Tablespoon in each!

Step four: Strain the liquid!

Strain the resulting liquid at least twice, first a fine mesh and then cheesecloth.  The meat can be removed and used in rice or soup!  We strained the broth and tossed all the meat and bones etc in the trash can ( it’s trash day lol).

Step five: Cool the liquid.

When it is cold the fat will rise to the top and can be removed and used for frying.

Step six: Store

Store in the fridge for 5 days or in the freezer for 6 months.

Step seven:  Enjoy as is or use as soup base! It's so good!