How to cook bone broth
Products
Pork bones - 1 kilogram
Onions - 1 piece (150 grams)
Carrots - 1 piece (150 grams)
Black pepper - 15 peas
Bay leaf - 2 pieces
Pepper - 15 peas
Salt - tablespoon (30 grams)
Water - 4 liters (will be used in 2 doses)
Food preparation
1. Peel and wash the carrots and onions.
2. Cut the onion in half.
3. Cut the carrots into pieces.
4. Put a kilogram of thoroughly washed pork bones in a saucepan.
Broth preparation
1. Pour two liters of water over the bones.
2. Bring to a boil. Stop heating.
3. Pour the water out of the pot. Remove the bones and rinse.
4. Wash the pan itself - clean the bottom and walls of the boiled protein.
5. Put the bones in a saucepan, pour two liters of water, heat over medium heat.
6. After boiling water, cook the pork bones for an hour and a half over very low heat.
7. Put onions and carrots, cook for 20 minutes.
8. 2 bay leaves, 15 peppercorns, add a tablespoon of salt to the bone broth, cook for 10 minutes.
9. Stop heating, let the broth cool slightly under the lid.
Strain the cooled broth.
Fusofacts
- If you use less water when cooking bone broth, then it will be rich, and therefore tasty. However, the water must cover the bones.- Double filling the bones can be omitted and limited only to collecting the foam that forms during cooking. But it should be borne in mind: harmful substances accumulate in the bones that enter the animal's body. Most of it goes into the first water at the beginning of cooking and is poured out with it. In addition, cooking in two waters allows you to completely get rid of the protein flakes that remain in the broth, even if the foam is carefully skimmed off.
- The time of cooking the bones depends on the species and age of the animal. Beef bones are cooked up to 5 hours, lamb bones up to 4 hours, broth from poultry bones - 1 hour.
- It is not worth the broth, on which you plan to cook the first course, to salt strongly. The flavor of the broth may change when other foods are added (this often happens when cooked with cabbage soup or borscht).