Boning up on broth
via Boulder Weekly
Posted September 24, 2024 12:00 pm
Broth is slow-simmered for long periods of time, 24 to 72 hours. We use all the cartilage, and fat in the skin.
It takes tons of high-quality bones to make a relatively small amount of good broth. It's very expensive to make, but that's what it takes.