The world is discovering the richness of the elixir, bone broth, even to the extent that restaurants are now serving it as an appetizer or muse (see Houston Chronicle Flavor section of January 20, 2016). So happens that Honi and I had recently spent 3 days making what ended up as 4 gallons of same, putting it in the deep freeze in pint and quart jars. Only problem? We found that a pint per person before dinner soothed our appetite and we could not finish the main dish. Ha! We’re living high on the broth.
Boudreaux's Bone Broth Bonanza
Here’s the recipe I like best after years of experimenting. For 2 gallons of water:
- 2 carrot tops, big chunks of the carrots that came with it
- Garlic, peeled but left whole. (How many? How much do you like garlic?)
- 2 sprigs thyme
- 4 parsley stems
- 2 bay leaves
- 1 teaspoon peppercorn
- 1 tablespoon sea salt
- Add salt to water in your stock pot and bring to boil, stirring to meld the salt into the water. Once the salt has dissolved, the water should taste a bit salty. If it doesn’t, add a teaspoon.
- Add the rest of the ingredients into boiling water, and put your beef, chicken or pork bones (or all 3) into the water. When the pot returns to a boil, reduce heat to very slow simmer. Cook for 24 hours or less, lid off. Longer is better, but do what you have to do.
- One note: I find that a bouillon cube enhances the broth and was surprised by the absence of negative ingredients on the nutrition label.