Recipe: Yummy Tour de Frigo Bone Broth

Tour de Frigo Bone Broth.

You can cook Tour de Frigo Bone Broth using 5 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tour de Frigo Bone Broth

  1. It's of all the bones you have - beef, pork, chicken, turkey, duck, etc.
  2. You need of butts of onions, celery, broccoli, carrot, beets, shallots, etc.
  3. It's sprigs of thyme, rosemary, sage, basil, etc. (fresh or dry).
  4. Prepare of pinch+ of whole peppercorns.
  5. Prepare of lotsa water!.

Tour de Frigo Bone Broth step by step

  1. (Optional!) Light oven to 350°F. Pile bones up on a sheet pan or roasting pan. They needn't be laid flat or anything. Bake for 25 mins or so, until brownish (this only makes the stock slightly darker, and adds a bit more of a roasty taste, but I can't imagine it changes the nutritional value at all)..
  2. Fill a big ol' stock pot aboot 2/3 with water, then add the bones and crank up to a boil..
  3. Cover pot, top up with water, add veg butts and woody herbs (rosemary, sage, etc.) and reduce to a low simmer for 5-7 hours or overnight. Check periodically to make sure the water level doesn't go below the bones (top up if necessary)..
  4. Add peppercorns and leafy herbs (again, topping up the water if needed), and simmer for another 3-4 hours..
  5. Remove from heat and, once cooled, strain off into a bowl or container. At this point, the stock can be boiled down some more to concentrate it further. It should be somewhat gelatinous when cold. I let it cool, scoop it into freezer bags, press it flat and freeze it in portions..

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