have two nice osso buco pieces and a bunch of bones with very little meat on them. Roast ?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Yes, roasting the bones adds extra flavor to the finished stock and a richer color too. Don't forget to add a splash if vinegar to the water, which will help draw out the bones' nutrients.
the osso buco and the naked bones ? How long in the oven, how hot ?
Pegeen is a trusted home cook.
This is a handy step-by-step that I think answers most of your questions. It includes adding a mirepoix (carrots, onions, celery) to the roasting process.
Forgot to add the link: http://culinaryarts.about...
QueenSashy is a trusted home cook.
I use similar recipe, but like to simmer only the bones for a couple of hours and add mirepoix in the last hour of cooking.
Thank you all very much for your help !
I am pretty lazy and I make a lot of stock. I just take the bones and cover them with water in my crock pot and cook on low for 18-20 hours. I add about a tablespoon of apple cider vinegar, some salt, some garlic and some fish sauce. At the end, the broth is a rich, golden amber color and all the healthful gelatinous stuff from the marrow is dissolved into the broth. Then I store it all frozen in 1 or 1/2 cup servings in the freezer to thaw as needed. I use it for everything that requires water - rice, lentils, quinoa, etc.
From backyard BBQs to beach picnics.
Trader Joe’s Party Products
Juiciest Salt-Baked Chicken
Go On, Spread Out
Summer's #1 Power Ingredient
Your #1 Loves