Making a Rich Brown Bone Broth … or Brown Stock … or whichever.
The picture above may not look much like a broth, but, when chilled, a very rich broth that has been prepared with lots of collagen containing bone, skin, and connective tissue will form a thick, highly nutritious jelly when cooled.
The recipe here uses bones and attached meat which are first roasted before being simmered, and this gives the resultant broth (or stock) a deep brown color. In classical Western Cookery (chiefly from the French tradition), this makes it a ‘Brown Stock’, in contrast to a ‘White Stock’ where the meat, and any vegetables used, are sometimes blanched, but not roasted.
Traditionally, a ‘proper’ Brown Stock is made with Veal Bones, but, here, I am using a mix of Beef Marrow Bones and whole Pork Hocks with the skin still attached.Read More →