Feb 15. Bone Broth
This could be several articles or a really long one. Experts would need to be consulted regarding Gut Health and other health benefits. I will keep it short by focusing on the culinary aspects of bone-broth and our experience. We make our own ‘Bone Broth’ about once or twice a week, depending on consumption and availability of bones.
We use Chicken and Pork Bones from the products we smoke in the kitchen. Our Beef Bones come from the Butcher Shop down the road. We smoke them before we use them.
We use approximately 3 lb bones/gallon of water for chicken and 7 lb bones/gallon water for beef as suggested by (https://www.foodrenegade.com/why-your-bone-broth-doesnt-gel/).
Imagine you’ve boiled carrots or broccoli and the water changes color slightly. That’s the Carotene (from Carrots) and Chlorophyll (from broccoli). If you tasted the water, it might have a subtle carrot or broccoli flavour. In a typical week we use: Bell Peppers, Carrots, String Beans, Cauliflower, Broccoli, Spring Mix (lettuces), Romaine Lettuce, Spinach, Parsley, Rosemary, Thyme, a couple types of Mushroom, Red Onion, Yellow Onion, Shallots, Cucumber, Zucchini, Butternut Squash, Spagetti Squash, Lemons…etc (I might be missing a few but that’s the bulk of it). They all have Flavour! Mix them together, BIG Flavour!
All of our vegetable cuttings are collected on a daily basis. If the cuttings are of the type that would mold, they are frozen. If they are the drier-type, they are stored in our meat fridge. After all the bones are smoked, the giant stock-pot is filled 1/3 with bones and 2/3 with veg-cuttings. Crispy cold water is added (enough to cover the veg), and on the stove we go.
The mixture is boiled for about 30-45 minutes, and then transferred over to the ‘cook and hold’ oven where it will simmer (around 195 degrees) for 4-days. After the 4 days the ‘mixture’ is strained to remove the bones and vegetable cuttings. This liquid is part fat and part Bone Broth. We place it in the blast chiller (to cool it quickly) and wait about a half-hour. When removed from the blast-chiller, the fat has hardened on the surface and most fine floating particles have settled. The fat is removed and the liquid is decanted into another bowl.
The remaining liquid is packed with smoky bone-flavour, and the flavours of all the vegetables that simmered in the solution for 4-days. That’s the flavour part. Texture-wise, the bone broth has a viscosity to it. Sometimes it’s gelatinous. That’s the collagen from the bones, joints, and cartilage. Our understanding is that collagen is what repairs damaged tissue in the body, hence some of the health benefits of bone broth. The other side of the health benefit is that in addition to adding flavour, the nutrients from all the cuttings are also in the liquid.
We use Bone Broth to impart extra flavour, viscosity, and smokiness into our liquid products such as cheese sauce, gravy, soup, and baked beans.
For more information on the difference between ‘Bone Broth’ and ‘Stock’ check out this link: https://www.epicurious.com/ingredients/difference-stock-broth-bone-broth-article
Hope you enjoyed. See you soon.