<\/li>\n<\/ul>\nRoast or clean the bones. Roasting the bones imparts depth of flavor and color to the broth. Cleaning the bones gives the broth a cleaner taste and mouthfeel. To roast the bones, place them in a 400\u00b0F oven for 45\u201360 minutes or until the bones are golden brown, turning the bones once during this time. Discard the fat released from the bones and proceed with the basic recipe. If you do not roast the bones, you must clean them first to prevent your final broth from developing an off taste. Simply cover the bones with cold water, bring to a boil and lower the heat to simmer for 10 minutes. Discard the water and proceed with the basic recipe.<\/p>\n
Place the roasted or cleaned bones in the pot and cover with cold water, barely covering the bones. Bring the water to a boil and reduce the heat immediately to as low as possible while maintaining a bare simmer. You should be able to see tiny bubbles. Add the optional ingredients at this point, if using.<\/p>\n
Leave the broth simmering for at least 12 hours and up to 24 hours. The longer you simmer it, the more nutrition will be extracted from the bones. Check on your broth every now and again during this time to ensure that the temperature at which you are simmering remains constant, and that the water level still covers the bones. Add more water as necessary. When the broth is ready, turn off the heat and allow the broth to cool thoroughly before straining. Depending on the size of the pot you used, it will take a few hours to come down to room temperature.<\/p>\n
When the broth is cool in the pot, remove the bones first. We use tongs and a spider skimmer. Set the bones aside. Strain and transfer the broth to one large container to refrigerate before skimming or to the individual containers you will use for final storage.<\/p>\n
Pull out any salvageable meat from what was strained out of the broth and discard all other ingredients. Refrigerate the strained broth for a few hours until it thickens and all the fat congeals on the top.<\/p>\n
You may keep the layer of fat for longer storage, as it seals the broth effectively from oxygen, which could spoil the broth quicker. Or you may skim the broth at this time. Poke through the fat with a paring knife, lift it and pick the fat up with your hands. Discard the fat or save it for another use. If you used a large container to refrigerate the broth before skimming, you may now transfer the skimmed broth to individual containers for storage. Label and date each container. Skimmed broth lasts up to 1 week in the refrigerator and 6 months in the freezer.\n<\/div>\n
Reprinted with permission from <\/em>Bone Deep Broth <\/strong>\u00a9 2016 by Taylor Chen and Lya Mojica, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photo by Chad Davis<\/em>.<\/p>\nBack to Food Article<\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"Review recipe<\/p>\n","protected":false},"author":3,"featured_media":3184,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35,50],"tags":[],"class_list":["post-3179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-winter-2016-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/3179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/comments?post=3179"}],"version-history":[{"count":5,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/3179\/revisions"}],"predecessor-version":[{"id":3186,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/3179\/revisions\/3186"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media\/3184"}],"wp:attachment":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media?parent=3179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/categories?post=3179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/tags?post=3179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}