Unlike regular stock with bones and meat, bone broth, classically known as______, can be left on super-low heat for up to 14 hours to create a heavily-reduced syrup.
Bone broth, classically known as "glace de viande" or "glace de poulet," is made by simmering bones and aromatics for an extended period of time to extract flavor and nutrients. It is typically left on low heat for 12-24 hours and reduced to create a thick, syrup-like consistency. This slow cooking process allows for the collagen and other nutrients in the bones to break down and infuse into the broth, giving it a rich and savory flavor.
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glace da viande OR glace de poulet
Bone broth, classically known as "stock," can be left on super-low heat for up to 14 hours to create a heavily-reduced syrup.
Classically known as "consommé," bone broth can be left on super-low heat for up to 14 hours to create a heavily-reduced syrup. The process of making consommé involves simmering bones and meat, along with other flavorful ingredients, for an extended period to extract nutrients, collagen, and flavors. Let me explain how to make bone broth and turn it into consommé:
1. Start with high-quality bones: Select a mix of bones like beef bones with marrow, chicken carcasses, or fish bones. These bones will be the base of the broth.
2. Optional: Roast the bones: For added flavor, you can roast the bones in the oven before starting the simmering process. This step is particularly suitable for beef or poultry bones.
3. Prepare aromatic ingredients: Gather vegetables like onions, carrots, celery, and herbs like bay leaves, thyme, or parsley. These ingredients will enhance the flavor of the broth.
4. Simmer the broth: Place the bones and aromatic ingredients in a large stockpot or slow cooker. Cover them with water, ensuring it's enough to submerge the ingredients. Simmer the broth on low heat for an extended period, typically 6-24 hours. The longer you simmer, the richer and more nutrient-dense the broth will become.
5. Skim the impurities: Occasionally skim off any foam or impurities that rise to the surface of the broth to ensure a clearer consommé.
6. Strain the broth: Once the broth has simmered to your desired richness, strain it through a fine mesh strainer or cheesecloth to remove the bones, meat, and vegetables, leaving only the liquid.
7. Reduce the broth: To transform the bone broth into consommé, you'll need to reduce it further. Bring the broth back to a simmer and allow it to cook on low heat, uncovered, for an additional period. This process evaporates excess liquid, concentrates flavors, and creates a thick, syrupy consistency. It might take around 14 hours or longer to achieve the desired reduction.
8. Remove any excess fat: As the broth reduces, some fat might rise to the surface. Skim off any excess fat to get a clearer and richer consommé.
9. Test the syrupy consistency: To check if the consommé has reached a heavily-reduced syrupy consistency, you can take a small spoonful and let it cool. If it becomes a thick gel, similar to a syrup, it's ready.
The resulting consommé, or heavily-reduced syrup, is a flavorful and concentrated liquid that can be used as a base for soups, sauces, or consumed on its own.