Its an amazingly versatile, yummy and impressive food foundation tip. I may not be a professional chef, but so much has been said about my cooking by friends and family it seems I have a natural ability to make great dishes. I have been cooking since I was 12 years old and it has definitely become one of my greatest passions.
Great dishes start with a great foundation — fresh ingredients are always crucial. The food will look more appetizing and burst with flavor.
When I first researched bases for food, I conjured up a specific term — food foundation, easy to remember.
I love to elevate my recipes through the inventive use of ingredients such as homemade bone broth — without losing the food’s original integrity.
Bone broth is very easy to make, versatile, and adds fantastic flavor to a multitude of dishes. I use it in my soups, stews, and even as a flavoring in rice, mash potatoes, sauces and as a marinade.
Bone broth is also a wonderful option for Keto and Low Carb recipes. The broth is highly nutritious and may offer some health benefits according to an article published by Medical News Today.
If you have ever used a box or a can of chicken stock purchased at your local grocer, then you have used bone broth.
While you can buy bone broth (chicken/beef stock) almost anywhere, I prefer to make mine from scratch; fresh bone broth is very healthy and is so much more flavorful than those store-bought options.
Heres how I make it:
Homemade Bone Broth
- 4 quarts cold water
- 4 pounds raw beef bones chicken or fish bones also acceptable
- 2 stalks celer rinsed
- 1 large carrot rinsed
- 1 large yellow onion (rinse, remove skin)
- 3 cloves garlic crushed
- 1-2 tablespoons dried thyme a few springs of fresh thyme is also acceptable
- 1 fresh rosemary sprig
- 2 tablespoons apple cider vinegar
- 2 tablespoons sea salt
- 1 tablespoon black peppercorns
- Place all ingredients into a large stockpot over high heat until the mixture begins to boil.
- Reduce the heat to low and let it simmer for a full 24 hours.
- Strain broth through a fine-mesh strainer or cheesecloth and refrigerate until the fat solidifies on top.
- Remove the fat layer on top of bone broth.
- Separate the broth into equal parts and pour into freezer bags. Place bags into the freezer and use bone broth as needed. Broth can also be poured into mason jars and placed in refrigerator for up to 5 days.
In conclusion: It’s that easy! Bon Appetite!
Welcome! My name is Pam, and thanks for visiting my blog. Food and Wine Chronicles was created to share real-world experiences in the culture. From wine reviews and wine articles to interviews with winemakers and winery visits, reviews of the latest food hot-spots to the creation of cuisine, all are meant to help educate, inspire, motivate, and connect you to the fantastic vibrant and cultured food and wine lifestyle.Learn more
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