Cook bone broth from pork bones for 2 hours, from beef bones – 5 hours, from lamb bones – up to 4 hours, from poultry bones – 1 hour.
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)
Preparation of products
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.
Preparation of broth
1. Pour two liters of water over the bones.
2. Bring to a boil. Stop heating.
3. Pour the water out of the pot. Take out the bones and rinse them.
4. Wash the pan itself – clean the bottom and walls of the boiled protein.
5. Put bones in a saucepan, pour two liters of water, heat over medium heat.
6. After boiling water, cook 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.
Delicious facts
– 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 of bones can be omitted and limited only to collecting the foam that forms during cooking. But it should be taken into account: 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 boiled up to 5 hours, lamb bones up to 4 hours, broth from poultry bones – 1 hour.
– It is not worth the broth, on which it is planned 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).