Bone broth has become a dietary staple for many people aspiring to a healthy lifestyle in Vancouver, because it’s extremely nutritious, good for the gut, and can give a much-needed boost to the immune system – especially in the colder, darker months. But not only is bone broth conducive to maintaining a healthy mind and body, it can also be a delicious meal or afternoon snack when made right. In this article, we outline 5 tips for making the best bone broth in Vancouver.
1. Roast the bones
Though in Vancouver bone broth is increasing in popularity, some novice cooks still view it as a daunting recipe to attempt, because of its unfamiliarity. In fact, a huge part of getting the most from your bone broth comes before you’ve even started the soup. Roasting the bones in the oven for a couple of hours will assist in creating a hearty depth of flavour in the finished broth, so this is the number one piece of advice to remember, if you’re worried the flavour profile might be lacking.
2. Be patient
Unlike an excellent cut of steak, which only takes a few minutes to cook to perfection (depending on the cut and how you like it) bone broth needs more time. That doesn’t mean you’ll be slaving over a cooker all day; in fact, quite the opposite. Bone broth’s cooking time is recommended for 12 or more hours for beef, and poultry for up to 4 hours, so you can leave it on a simmer and go about your day as usual.
3. Keep it simple
There are lots of complicated recipes out there for bone broth in Vancouver, but often the best broth is the simplest. Make sure to use the cartilage-rich bones like feet and knuckles, along with femurs, which will provide both nutritious marrow and collagen. Add a few roughly chopped vegetables, such as carrots, celery, onion, and leek, as well as a couple of bay leaves and sprigs of parsley, and the pure and simple bone broth will delicious with just a bit of seasoning.
4. Cool it quickly
By cooling the broth quickly, you’ll eliminate the concern about any bacteria which may be attracted to this kind of nutrient-rich dish. Pop it straight into the refrigerator, preferably with an ice-water bowl around it, and it will stay fresh for much longer.
5. Skim the fat
Once the bone broth has cooled, you’ll notice a layer of fat has formed on the top. Many people choose to skim this separated fat, transfer it to a jar and save it for later cooking. This is entirely your prerogative, but if you really want to get the most out of the animal, this is a wonderful way to do so.
