Here's a short piece on my way of cooking Bone Broth.
Ingredients:
8 roasted pig long bones- Rm 9.00
2 doz chicken feet- Rm 4.00
2 chicken carcass- Rm 3.00
2 fresh pork long bones- Rm 3.00
1 big piece pig skin - 5” by 30” - FOC
Utensils needed:
Farm wood chopper – sharpened with cylindrical sharpening stone.
Heavy hammer.
Big broth pot.
A few taps with the heavy hammer
There, easily clean into 2 then again into 2 to make 4 pieces per end.
All roasted bones in 8 pieces. 15 to 20 mins work and all my fingers intact to show :)
Chicken feet added
4 liters water and 8 tablespoons Narcissus Rice Vinegar added
This was soaked for 1 hour then boiled for short while to prevent it going bad. The following morning (Sun.), fresh pork bones, pork skin and chicken carcass were added and further boiled for the whole day. First broth filtered out then more water is added to extract the more dilute remnant broth and added to first broth. Really tasty and rich. Took a sip and it is sticky even when boiling hot. The splitting of the ends of long bones and the pig skin has added a powerful shot of gelatin which I seems to lack in my sub dermal forearm skin.
Special thanks to Chooi Yin who did all the donkey work. I was just the raw ingredient prep man and then throw the remnant leached bones away.
Ps. Date Tuesday 05/02/13-Enjoyed twice already and the cold stored broth is hard gel in the fridge. I vouch this is the thickest, richest pot of broth I have made. First time I tried to split the big bones was done after 5 to 6 hours simmering. What a joke it was. Took one out of the boiling pot, waited for it to cool, took out to the driveway and laid on a piece of solid wood. Took a blow with my parang without holding the bone with the other hand.
Result :- I hit it hard solid over the middle, more luck than skill believe you me, and my parang flew one way, the solid bone the other. Parang just bounced off the bone. That was the first and last time I ever tried to chop the bone like the butchers and it was the LAST time :) So I searched my brain for a different way to split the bones. Mark Sisson, my guru of Primal Lifestyle, put his half boiled bones in a tough leather bag and went on them with a sledge hammer. I don't have both. I may show him my method.
