Bone broth recipe
A basic broth you can use to make soups, stews, or even just to stir-fry vegetables. Perfect for any risotto recipe with meat and vegetables.
Servings 5 lt
Ingredients
- 6 lt water
- chicken or beef bones you can add some cheap meat cut if you like
- 1 onion with skin attached
- 1 celery stalk
- 1 large carrot
- 4/5 cardamom pods
- 4/5 cloves
- 30 gr kombu kelp or wakame or other seaweed
- 1 tbsp salt
- 2/3 peppercorns
Instructions
- Put all the ingredients into the pot, cover with a lid and cook on very very low for at least 6h. The longer you cook it the tastier. You can skim the foam on top if you want, but it’s not necessary.
- If the water evaporates, add some more, otherwise the broth may become too salty. You can cook the broth up to 12h, and if you are using a slow cooker, even more. The more it cooks the more nutrients are extracted from the bones.
- Some skim the fat on top, I highly recommend not to. If you are using good quality bones and meat, that fat will be absolutely good to eat and also, when using broth for stir-frying, you can skip any oil or fat and use that instead. I never add any kind of fat to my pasta e fagioli or any other soup I make with broth.
Notes
TIPS for making bone broth:
- Stir the broth from time to time and check that the water has not evaporated. If the level of the water drops too much, add some more.
- If you want to use a pressure cooker, you can cook it for 4h.
- You can cook it in a slow cooker for at least 12h up to 24h.
