Stocks and Broths

I choose my stock or broth with the body of the dish in mind. If a dish is heavier or richer, I often use beef or pork broth cooked over a long period of time to enhance the complexity of strong flavors. I use chicken or fish stock for lighter dishes that require a certain finesse so as to not overwhelm delicate flavors. As it is easier to paint a light wall to be darker than vice versa, so it generally is with stocks and broths. However, my friends - to me this rule is not hard and fast, and you are open to experiment freely to your taste.

Bone Broth:

Ingredients:

5 cups water

2 lbs marrow bones

4 carrots

4 slices celery

3 cloves garlic

1.5 tsp salt

1/2 tsp pepper

3 tbsp apple cider vinegar

Cooking:

For marrow bones: Preheat oven to 450 degrees Fahrenheit. Place bones on baking sheet and sprinkle with salt. Roast for 25-30 minutes.

Combine ingredients in large pot and cook below simmer for 8+ hours (the longer, the better). The apple cider vinegar is necessary to help pull out the nutrients from the bones - after such a long cook time, you will not taste it!

Alternatively, you can pressure cook for 1.5 hours, allowing for the natural release of pressure once done.