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
