By Kaya Konopnicki
We’ve discussed the difference between broth, stock and bone broth. And we’ve discussed what is in bone broth that makes it healthy. Finally we’re going to talk about how to MAKE it.
We like to keep things simple so we think of bone broth as a formula rather than an absolute list of ingredients.
What is this magic formula? 75% carcass and neck bones to 25% feet and wings by weight. Add enough water to cover everything by 1 inch. Keep on a low simmer for 18-24 hours. Strain and then use. That’s it.
Really simple. Really delicious.
Now, you can drink the bone broth straight, but if you want to fancy it up a little here are three amazing recipes to try:
- Soup for breakfast? Oh yes please if it’s this amazing looking Bacon & Egg Drop soup. To take it up a notch use duck eggs!
- Duck Ramen. Just looking at these pictures makes me hungry for ramen. They use a adapted recipe from NYT for their duck stock. So if that’s the part you’re interested you can find it here.
- Finally, because I think it’s so fantastic, try making our Moroccan Purple Carrot soup (you can use any colour of carrot). With the warm Moroccan spices, this is perfect warm me up soup.