Bone Broth
Some cooks insist on a double-process for making bone broth. They blanch raw bones (as for white stock) to remove impurities, then roast the blanched bones for deeper color and flavor. However, that precludes using bones collected (and frozen) from a few different roasted-meat suppers.Whichever method you choose, add most herbs and spices (lemongrass, thyme, leeks, turmeric, sea salt) after preparing the broth. Many accent ingredients lose their spark during a full day of cooking.
