I'm terrified of making broth and screwing up lol, glad yours tasted good and a serious LOL on the fermented face.
Leave out the bones and cook a pot of carrots, celery, onions, garlic, bay leaf and potatoes instead. Vegetable broth. Delicious.
Last edited by Wildapple; 01-07-2013 at 01:41 PM.
Yeah I don't cook the bones either. Sometimes they are cooked if I'm using a roasted chicken carcass, but I've never cooked bones specifically for broth. I learned broth-making by watching family make posole, which uses pig feet to make bone broth. They are never cooked beforehand.
I actually just put a pot on full of raw chicken bones and some veggies. Toss everything in, cover with water. Turn the heat on high. Once it boils, set it to low and walk away. Come back in several hours and check it. For chicken, you know its done when the bones get soft. I don't take it that far for posole because pork bones are larger, but 24 hours sounds about right.
You know you made the broth right when it cools and has the consistency of jello.
Is there a reason to cook the bones? Am I missing out on something great here?
I could be wrong, but I was thinking for more flavor or at least a different flavor, maybe richer color also?
Originally Posted by Meadow_001
I googled. Roasting the beef bones does increase the flavor. Looks like I'll be roasting any beef bones if I ever attempt beef stock. Glad I read this thread!