How to make
We have already talked about the benefits of quality broth. Try to make one and you will certainly never use store-bought broth again. The good thing is that you can freeze it and have it on hand in the freezer whenever you need it for soup, sauce or other dishes.
The quantities of the products are subjective, as I used a slow cooker. With it, the liquid is retained because there is almost no evaporation. Therefore, you should add about 2 times more water if you boil the broth over low heat in a standard saucepan.
For a tastier and richer broth, it is good to roast meat and vegetables briefly. Put them in a baking tray, after the garlic and onion are pre-peeled and everything is cut into large pieces.
Bake for about 30-40 minutes. Transfer everything to a slow cooker (capacity 3.5 l). Fill to the top with water (about 3 litres). Boil on a slow-cook setting for about 12 hours or on the higher setting for 6.
Strain the broth. It can be used for up to several days, storing in the refrigerator. You can store it in the freezer for up to 6 months.
It is important with bone broth that we always pour cold water over the bones and salt after the broth is ready.
