cookware
- baking sheet
- foil
- stock pot
- mesh strainer
- paper towel
- stock storage containers
- coffee grinder
1 | If using kombu, warm 3 cups of water to 150°F. You can do this at the bottom of the stockpot you'll use for broth. Steep the kombu for 1 hour then remove the kombu from water. |
2 | Roast the bones on a baking sheet lined with foil for 45 minutes at 350°F. |
3 | Add the bones and enough water to cover the bones. Bring the bones and water to a boil in the stock pot. Add the vinegar, then reduce heat and simmer for 30 minutes. If needed, skim and discard any scum that rises. |
4 | Add the onion, herbes de Provence, cloves, bay leaves, and soy sauce if using. Also add ginger, mushrooms, and the contents of gnarly bag at this time if using. Add more water to the pot to fill it up. Bring to a boil and then simmer for 2 1/2 hours, or longer if you have the time. |
5 | Line the mesh strainer with moistened paper towels and strain the stock through it. It's usually easier to strain the broth while its still warm. Cool the stock then transfer it into storage containers. It will keep in the freezer for a few months or in the fridge for 5 days. |