Broths made from bones are getting very popular. I have even tried it myself – with success as a stock.
If you want to experiment with them, I highly recommend Brodo by Marco Canora. He extols the virtues of bone broths and stocks in this little book. He is a chef in New York and now operates a hole in the wall sipping broth operation.
I am convinced that a high quality broth is important in dishes but can't quite bring myself to drink it straight.
Some pointers I got from the book included:
· Start your broth with hot filtered water
· Cover your bones with 2 to 3 inches of water and leave another couple of inches free at the top of the pot so you are not likely to boil over.
· Add your aromats like carrot, celery, bay leaves, herbs, pepper after you have got the bones simmering and after the first skim off of scum from the top
· Don't add salt until right at the end
· Roasting your bones first will add flavour
· Put your pot off centre on the element – the broth will circulate better in the pot
· Simmer chicken bones for 6 hours and beef/lamb for 16 hours
· Add some fresh turmeric, chilli oil and/or ginger juice just before using the broth