I strained the broth in step 3 and also kept removing any foams in the soup after that but for some reason my broth turns out brownish color rather than white. It is creamy, but it is brown. I was wondering if you happen to know why this might be the case? How much water do I need to add when I reconstitute the broth? I need to get an idea of how concentrated it is. Do you think it would be about two cups of broth per one cup of water?
Or would it be closer to equal parts? Thank you for this tutorial. It really depends on how you boil down the broth, which related to the pot you use and the heat level. It also depends on the type of soup you make. And if I use it for ramen, I will keep the broth very thick. Love this!
Growing up, we used to have pork bone soups all the time, especially on colder days! I have made pork broth before, but I have use the neck bone. Why do you like the thigh bone better? Also I like to have Gelatin in my broth, so I am thinking about adding pigs feet to the broth.
Do you get gelatin with just the thigh bone? What are your thoughts? Hi Ken, I posted the recipe a long time ago when I was living in China. Thigh bones are quite standard practice because they are cheap and has a good mix of pork skin, bone marrow and lean meat. The pork broth will end up quite gelatinous and the lean meat so tender and moist we pick off the meat and eat with a dipping sauce. I think neck bone would be great as well.
You can definitely add pig feet for more gelatin. Back in China my mom usually blanch pig feed separately and throw away the blanching water before using a pot of clean water for the broth, because sometime it leaves an unpleasant smell. I then used the blanched bones with fresh water to make the broth. I wondered to myself if this step is mostly just to get a broth that is clearer? Or what is the main reason for wanting to discard the broth?
Also, this is my first time making broth — what does skimming off the foam do? Does the foam ruin the taste? Thanks so much!!! Re discarding the first boiled water — yes, the extra step gives the broth a clearer taste. We do this step back in China based on the quality of the pork bones we get. In China sometimes the meat is not properly refrigerated and the bones might have a stinky smell when you buy them. I found the bones in the US are usually pretty clean and it might not require this extra step.
The brown foam on the top of the broth is the clotted blood and impurities. They contain marrow, which adds great flavor to the stock and really makes a difference. Ask the butcher to chop the bones into several parts, so the bones will release flavor quickly. Wash the bones carefully before cooking. Drain the soup after the first boil. This will eliminate the clotted blood and brown foam so that the stock will have a beautiful white color instead of turning brown.
Keep the broth boiling throughout the whole cooking process. Bonus Tips Enjoy the meat that falls from the bones. Cook the second batch of broth after the first batch is finished. Still, it can easily be used as a soup base to feed four people.
Want to Know More? Author: Maggie Zhu. Course: Condiment. Cuisine: Chinese. Total Time 17 hrs 50 mins. Course Soup. Cuisine American. Servings 12 cups. Calories 25 kcal. Line a rimmed baking sheet with parchment paper. Arrange bones, onion, carrots, celery and garlic in a single layer; roast for 40 minutes.
Transfer roasted bones and vegetables to slow cooker. Add peppercorns, vinegar and 16 cups cold water ideally filtered. Cover and cook on low for 17 hours or up to 24 hours. Let cool 30 minutes or more then strain out and discard large solids. Strain again through a fine sieve lined with cheesecloth optional into a large bowl or measuring pitcher. Transfer broth to lidded containers such as lidded glass quart jars.
This seems to be delicious results! I am right now going to try this recipe. My ingredients ready. Thank you. This makes a really flavorful broth, and I think it will make fantastic bean soup. Let me know how it turns out! I am so excited to find this recipe! Thanks for this recipe! Former NYC resident. Hi Andrea, The broth in the recipe is meant to be frozen or eaten right away. A quick Google search will give you the times etc. We just spit-roasted a small 40 lb pig for an Autumnal Equinox party for 35 people.
The meat from a young pig like this simply pulls off the bones, leaving a large amount of bone. Will it be a suitable substitute for chicken broth in my roasted tomato soup?
Hi Ron, Sounds like an amazing feast! Brian and I are more than a little jealous. If you do add the skin, I would spend a good deal of time skimming all the gray bits and foam that float to the top. Otherwise, you should be good to go. As for your soup, I think it will be fantastic! Good luck! Do you discard the water used for blanching or do you reuse in addition to the 6 quarts of cold water? Also, do you use the entire leek or just the root? Hi Ryan, Definitely discard the blanching water.
As for the leeks, I trim the roots off, rinse any sand from between the leaves and use the whole thing. You may need to chop it into sections so it fits in your pot. The vinegar was never mentioned in the recipe for the leftover bone broth after the ingredients list.
Hi Caroline, It goes in with the peppercorns and bay leaves. Thanks for catching that. I just made the stove top recipe for pork broth. Collagen is the strong but pliable connective tissues that keeps animals including us glued together such as tendons, ligaments, cartilage, joints and skin.
And when you simmer all that in a broth, it breaks down into gelatin. The more gelatin, the more nutrients. Check out the preview video for my new course, How to Make Bone Broth , and fast forward to the last clip. Of the 5 different types of broths I show people how to make in this course, the pork broth was the most gelatinous…by far. My course, How to Make Bone Broth will show you in detail how to make pork broth, as well as 4 other basic bone broths. Now I know a course for something as simple as making bone broth may seem strange, but in my experience as a Nutritional Therapist, when I ask my clients to start making them at home, they have SO.
If she used them at all it was almost certainly from a box, a can or god forbid, a bouillon cube. Well thanks to the real food movement, millions of people are finally getting it — store-bought broths are NOT real broths.
They are full of chemicals even the organic ones that mimic the flavor of real bone broth.
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