Bone broth is very popular this days, as I mentioned in the past is nothing more then a white stock prepared the right way and everyone can do it at home.
Depending on the bones you are using this guide can be used to make white stock out of chicken, beef, veal and fish bones.
Aside of the healthy benefits of using bone broth this is a good guide for the home cook who prefers to make sauces, gravies soups and so more from scratch
First step is to prepare the bones by cleaning them in cold water to remove any impurities. (do not use warm or hot water since collagen solidify when hot water is applied to bones)
Next step,in a stockpot place the bones and cover with cold water.Prepare Mirepoix(chopped onion, parsnip, celery) and the following spices and herbs (bay leaf, dried thyme, peppercorns fresh parsley stems, cloves) and place them with the bones and water, use the percentages to start with , but you can change it anytime, different chefs different recipes.
Bones—80 percent
Mirepoix—10 percent
Water—100 percent
Bring water to boil then reduce to a simmer. Skim the top of the stock periodically because some protein will dissolve and float and if not removed will cloud the stock.
Make sure the water is not boiling but simmer and cover bones at all times. Time length differs from the types of bones are used, beef bones for example take 8 to 10 hours, chicken bones approximate 3 hours to 4 hours, veal bones 6 to 8 hours, fish bones about 40 minutes.
The final step is to pass the stock trough a fine strainer. A cheesecloth in this case is perfect because can stop any impurities then cool the stock as fast is possible before setting into a refrigerator .
Stock will be good to use for 3 to 4 days but also can be freeze and will be good to use for months
Tip. Carrots can be used instead parsnip but that will turn the stock color in slightly orange.
Times can be shortened but stock wont be so concentrated.
Cutting the vegetables for the stock depends of the time of cooking process.Cut bigger size for beef bones.
Some variation of this classic broth making are as follow .
Blenched bones to a quick short boil to remove some impurities then wash with cold water before are place in the stockpot
Cut large bone smaller or roast in the oven before adding cold water for the stock.
Make it organic
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