Bone Broth (Batch 1 of the 26th Era: P2)
Bone Broth (Batch 1 of the 26th Era: P2)
Ingredients
- as needed bones, various types, including marrow bones and pieces with meat still attached, previously simmered for 16 hours
- as needed vegetables, carrots, beets, and other pieces, previously simmered for 16 hours
- as needed bay leaves, previously simmered for 16 hours
- as needed peppercorns, previously simmered for 16 hours
- as needed spices, unidentified, previously simmered for 16 hours
- to taste salt
Instructions
- 1
Carefully uncover the large pot containing the bone broth that has been simmering for approximately 16 hours.
⏱️ 1 min
- 2
Using tongs, begin removing all large solid ingredients from the broth. This includes cooked vegetables (carrots, beets), large bone pieces, and any meat. Place these solids onto a separate plate. The meat should be fall-off-the-bone tender.
⏱️ 5 min
- 3
For any remaining bones or meat that are difficult to remove with tongs, put on gloves to protect your hands from the hot broth. Manually remove all remaining bones and cooked vegetables from the broth.
⏱️ 5 min
- 4
Place a large mesh strainer over a clean pot or container. Carefully pour the entire contents of the bone broth through this large mesh strainer to remove any remaining small solid particles.
⏱️ 2 min
- 5
For an extra clear broth, place a finer mesh strainer (such as a splash guard style strainer or a very fine sieve) over the pot containing the once-strained broth. Using a smaller saucepan or ladle, pour portions of the broth through the finer mesh strainer. This step ensures the broth is super clear and helps remove all impurities.
⏱️ 2 min
- 6
Once the broth is fully strained and has a rich, clear, yellowish-brown color, add salt to taste. It is recommended to add salt after cooking for the best flavor.
⏱️ 1 min
- 7
Stir the broth thoroughly with a green spatula to ensure the salt is well incorporated. Cover the pot with a lid.
⏱️ 1 min
Kitchen Tools
Bone Broth (Batch 1 of the 26th Era: P2)
- as needed bones, various types, including marrow bones and pieces with meat still attached, previously simmered for 16 hours
- as needed vegetables, carrots, beets, and other pieces, previously simmered for 16 hours
- as needed bay leaves, previously simmered for 16 hours
- as needed peppercorns, previously simmered for 16 hours
- as needed spices, unidentified, previously simmered for 16 hours
- to taste salt
Instructions
- 1
Carefully uncover the large pot containing the bone broth that has been simmering for approximately 16 hours.
⏱️ 1 min - 2
Using tongs, begin removing all large solid ingredients from the broth. This includes cooked vegetables (carrots, beets), large bone pieces, and any meat. Place these solids onto a separate plate. The meat should be fall-off-the-bone tender.
⏱️ 5 min - 3
For any remaining bones or meat that are difficult to remove with tongs, put on gloves to protect your hands from the hot broth. Manually remove all remaining bones and cooked vegetables from the broth.
⏱️ 5 min - 4
Place a large mesh strainer over a clean pot or container. Carefully pour the entire contents of the bone broth through this large mesh strainer to remove any remaining small solid particles.
⏱️ 2 min - 5
For an extra clear broth, place a finer mesh strainer (such as a splash guard style strainer or a very fine sieve) over the pot containing the once-strained broth. Using a smaller saucepan or ladle, pour portions of the broth through the finer mesh strainer. This step ensures the broth is super clear and helps remove all impurities.
⏱️ 2 min - 6
Once the broth is fully strained and has a rich, clear, yellowish-brown color, add salt to taste. It is recommended to add salt after cooking for the best flavor.
⏱️ 1 min - 7
Stir the broth thoroughly with a green spatula to ensure the salt is well incorporated. Cover the pot with a lid.
⏱️ 1 min