The Chefery was founded by Culinary Institute of America graduates. They offer chef-prepared meals delivered to your doorstep in Henderson and Las Vegas.
Broth has become very popular with more people trying the Paleo diet. A traditional food rich in protein, collagen, and minerals, broth is excellent alone or used as a base for other entrees. Cooking takes a long time, including some who simmer for 24 hours or more, but the end product yields incredible flavor.
The Chefery will be featuring their Bone Broth during our Father’s Day Shopping Event on Wednesday June 15th from 4-7pm.
Please RSVP at (702) 857-8212 or firstname.lastname@example.org.
Limited space is available.
Here’s their recipe, adapted for home use:
10# Veal Bones
2 G water or enough to cover everything
5 Stalks Celery
3 Sprigs Thyme
1 Bulb Garlic
2 Bay Leaf
1/2 bunch Parsley
2 Tbs Tomato Paste
Roast veal bones in preheated 500 degree oven in a shallow pan for 45 minutes.
Add to stock pot with the remaining ingredients and bring to a simmer.
Deglaze the bone roasting pan by adding water and scraping away the fond with a wooden spoon. Add to stock pot.
Do not boil the stock.
You will notice a bunch of undesirable foam like particles rising to the top of the stock. It is important to skim these off every hour or to ensure a pure flavor.
After 12 hours or so, strain and quickly cool the hot liquid.
Then to make the broth, add beef knuckle, more fresh mirepoix and fresh aromatics of your choice.
Simmer for 4 hours or until your desired strength.
Add salt and pepper to taste and enjoy your rich, meaty bone broth.
May be frozen for later use.
Or order from The Chefery and they will deliver it to you.
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