Originally Posted by mike7mm08
Originally Posted by duck911
I would HIGHLY recommend sous vide for broth making.

(Actually, I would recommend sous vide as a better alterative to 80% of cooking, to be honest. It is the most used tool in my kitchen, anymore)

Generally speaking, lightly coat bones/parts/veggies in a light coat of EVOO. Roast gently in the oven. Add to sous vide bag, add water and spices, let it go at 180-200 degrees for 12 hours.

It doesn't simmer. It doesn't steam. (know how you can smell great broth cooking? You are losing flavor)

It is a near-boiling steep with 100% of nutrients and flavor locked in.

I dump the liquid into a bowl and refrigerate..... By the next morning it is the consistency of JELLO. That is when you know you got it right.



What do you use for a bag? Approximately what amount of water to amount of solids?


Good question. Must take a gigantic bag to make this in any reasonable proportion. A 32 quart stock pot makes a bunch. After chilling and skimming fat and solids, left with gallons of thick, rich gelatin. Use it 3-4 times per week.