24 hours due to work schedule. Just let it go double the time because I didn't have time at the 12 hour mark to finish up.
-Pork Neck/Back bones, Chopped bone in chicken drums
-Chicken Skins, debone chicken feet
-Dried Bonito, Dried Shrimp, Salted Squid from Vietnam
-Napa, Daikon, Onion, Scallion, Garlic, Kombu
Painfully removed all bones (although the bones became tender enough break with just a pinch of force) before pureeing everything in the vitamix. Umami, collagen rich, proper viscosity.
by KissTheChef1
3 Comments
There’s so much collagen the broth congeals even while still hot
https://preview.redd.it/h0nzzi3ycryd1.jpeg?width=3000&format=pjpg&auto=webp&s=7ad91506116aeb54aaa259c96c9f746dcb472128
=D
When you serve it, add a little rice vinegar and sugar to the bowl ( about 3 to 5 ml). Really helps the flavors cut.