we want to share a recipe tour de frigo bone broth that is interesting? How to prepare it is indeed not too difficult. If you want to make tour de frigo bone broth which has aroma and taste that can provoke appetite.

Many things that can affect the taste quality of tour de frigo bone broth, first from the type of ingredients, then selection of fresh ingredients |good, until how to make and serve. No need bewildered if want to prepare tour de frigo bone broth the delicious as long as you know the trick then this dish able be treat special. And worthy of serving for anyone.

Ingredients and seasonings used for prepare

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

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Step by step to cook Tour de Frigo Bone Broth:

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.
6. Done and ready to serve!

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