Chef Curtis hosted a bone broth cooking demonstration this past Saturday. Guests shared their own tips and tricks, and reasons for making and drinking bone broth. Reasons included: general health and winter hydration, supporting gut health and curing gut issues, following a Westin Price and Nourishing Traditions cookbook diet philosophy, treating a broken artery, and helping a broken foot heal. Thanks to Alex Durney for the lovely images from the event as well. Here are the raw ingredients before cooking:
- 4-5 lbs. of pork bones - rinsed. Or substitute any kind of bones.
- 1-2 yellow onion - chopped
- 3-4 carrots - chopped
- 3-4 celery ribs - chopped
- 1 clove of garlic - cut half way
- 2 TBS whole black peppercorns
- 1 handful of fresh herbs and/or dried bay leaf - whatever you have on hand
- Optional - any other seasoning or vegetables you want to add
- NOTE: do not add salt to stock! Wait until you use it to season with salt. It can reduce if you are cooking with it and cause your final product to be too salty.
- Place all ingredients in pot and fill with cold water until about 1" over the bones.
- Put the pot on the stove and heat to medium low. You could also use a slow cooker here, on low, for a similar amount of time.
- Wait until a few bubbles start to make their way to the top and adjust heat to keep that “lazy bubble” continuous. Do not let it get to a full boil.
- Skim any scum at the stop every 20 to 30 minutes for the first hour or as long as it keeps showing up.
- Let stock cook for 3-4 hours.
- Strain using fine colander (use cheese cloth as well if you want a more clear product).
- Let cool in refrigerator until fat separates and congeals. Scrape off and discard fat.
- Store in jars or freezer ziplock bags and use as needed.
- Note: You can reuse the bones for a second round of stock. It will be a little more weak in flavor but you can cook it down for sauces or glacé.
- Also note: cooled stock will look like brown jello. This is normal. It will turn back into liquid when you reheat it.
Skimming the "scum" from the broth during it's first hour or so of cooking.
Finished broth after straining.