My bone broth experiment:
About 3 lbs beef marrow bones
3 pork tails
Unpeeled onion
A few stalks of celery
Leek greens
Garlic
Carrot
Salt and pepper
Cover with water and leave on low for 24 hours.
Sieve and chill liquid then scoop off the fat
by Benegger85
3 Comments
I make bone broth sometimes, but with chicken bones. I find low isn’t hot enough. I put it on high for 24-36 hours. Sometimes I’ll push it to 48, if I want a really rich broth.
I also wait to add the vegetables. If they’re in for too long, the broth develops bitter off flavours. I add them 4-6 hours before the end.
I don’t skim off the scum because I’m lazy, but it’ll taste better if you do. If you don’t, it dissolves back into the broth and also tastes off.
Did you also use apple cider vinegar?
If you use chicken backs and necks, it doesn’t take nearly as long as beef bones. Mine usually are fully soft and ready to be put through the sieve after about 16-ish hours. Always use vinegar, to break down the bones.
And I agree with another commenter that vegetables can make it not taste as good. I like the simplicity of my bone broth that is only the necks and backs, filtered water, salt, and vinegar.