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Originally Posted by 3boysforme
I do the same, sometimes I roast the bones sometimes I don't. It just depends on how much time I have. I do not grind the bones in either. Does it make that much of a difference nutritionally?
Jen- how does one make boullion? Is there a link to a how to? I use chicken boullion a lot and would love to do a homemade version.
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I don't think it makes a difference nutritionally, I just think it adds taste and color.
IMO everything is better roasted!
The video I linked has directions to making bouillon.
Basically, after you've made the bone broth and scooped out the tallow, you make a reduction with the broth.
that's it!
Quote:
Originally Posted by 3boysforme
What kind of bones do you use for beef broth? I have only done chicken and turkey so far. I can get knuckles from my grocer, would that work?
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I just get beef "soup bones" at the grocer. I hear knuckles make great bone broth.