Wednesday, March 28, 2012

Stovetop Bone Broth

I started reading recently about how good Bone Broths can be for you, and I thought I'd try one. I managed to get about 1kg of bones from the grocery, where they cost about R5 for 1kg. I've been using chicken stock cubes for risotto, unless we have a carcass from a roast available, and when I finally looked at the ingredient list I realized I probably don't want to use the cubes unless I have to.

For 1kg of bones, you can get about 3L of very good stovetop broth (if you had a slow cooker, you could likely get a lot more) so it's pretty economical. So this is how you do it:

Start first thing in the morning.
1. Put the bones with a little oil in a roasting pan for 20 minutes or so, enough to brown them a bit.
2. Full your pot with water and any off-cuts from vegetables (not cabbage or broccoli, but onion peels, carrots, potato peels, are all good for adding flavor.)
3. Bring the pot to a boil, then turn the heat down so that it simmers all day long. In the old days, I think a good broth was left on the stove for at least 24 hours, but since we're upstairs from the kitchen, I felt hesitant to just leave the broth on for so long. I took some off for our dinner, added a little water, then I left it simmering until I went to bed- at that point I put it in glass bottles and froze them.

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