Ordered 30# of bones last week and picked up this morning. 75% knuckles for the cartilage and the rest shanks.
first step is getting them all in the oven to roast them. This gives the finished broth a rich brown color and prevents any bitterness.
Once a good browning is done then the bones are coated with tomato paste to help start leaching all the good stuff out of the bones and then put back to roast again.
once the roasting is done then the days of simmering begin.
first step is getting them all in the oven to roast them. This gives the finished broth a rich brown color and prevents any bitterness.
Once a good browning is done then the bones are coated with tomato paste to help start leaching all the good stuff out of the bones and then put back to roast again.
once the roasting is done then the days of simmering begin.
Comment