Asian Bone Broth

AuthorKarenDifficultyBeginner

An Asian bone broth that is super versatile to use in soups, casseroles and stews or as a base for noodle soup.

Yields1 Serving
 750 g chicken bones
 750 g pork bones
 2 pieces of corn, chopped into half
 4-5 small carrots (2-3 medium carrots chopped into large chunks, skin off)
 1 large mooli chopped into big chunks (skin off)
1

Prep ingredients.

2

Put bones into a stock pot, add cold water to cover and bring to boil.

3

Whilst the stock is coming to a boil, prep the veggies.

4

Once you bring the stock to boil, you will notice some scum that will float to the surface. Tip out all of the water and wash the bones through with cold water. This is an important step to create a clear broth.

5

Refill the stock pot with water to 3/4 full add the veg and bring back to boil. Once at boiling point, bring to a slow simmer and cook for 3-4 hours. If using a slow cooker, cook for 4-5 hours and if using an instant pot/pressure cooker, I find 45-50 minutes works depending on the size of your pressure cooker.

6

If you want to keep the bone broth super fat free, cool the broth down and refrigerate overnight. You will see the fat rise to the surface. Remove and then use the stock or freeze the stock for future use.

Ingredients

 750 g chicken bones
 750 g pork bones
 2 pieces of corn, chopped into half
 4-5 small carrots (2-3 medium carrots chopped into large chunks, skin off)
 1 large mooli chopped into big chunks (skin off)

Directions

1

Prep ingredients.

2

Put bones into a stock pot, add cold water to cover and bring to boil.

3

Whilst the stock is coming to a boil, prep the veggies.

4

Once you bring the stock to boil, you will notice some scum that will float to the surface. Tip out all of the water and wash the bones through with cold water. This is an important step to create a clear broth.

5

Refill the stock pot with water to 3/4 full add the veg and bring back to boil. Once at boiling point, bring to a slow simmer and cook for 3-4 hours. If using a slow cooker, cook for 4-5 hours and if using an instant pot/pressure cooker, I find 45-50 minutes works depending on the size of your pressure cooker.

6

If you want to keep the bone broth super fat free, cool the broth down and refrigerate overnight. You will see the fat rise to the surface. Remove and then use the stock or freeze the stock for future use.

Asian Bone Broth
(Visited 16 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *