How to Make Bone Broth Step 1: Brining

We always, always brine the meat.

Whether chicken, beef, game, or fish, brining simply allows the meat to sit completely submerged in salted water.

This is an age-old method which draws out impurities and prepares it to receive any flavoring you wish to marinade or cook in. Complete submersion means there is no chance of pathogens adhering to the meat surface.

Is brining necessary to make broth? The answer is no.

Can you roast a chicken without brining? The answer is yes– we just don’t know why you wouldn’t– because the meat flavor is enhanced by the process.

Place meat in a bowl or pot, cover with water, and mix in salt.  (For a quick, one hour brine:  1 cup salt/1 gallon water.  For a longer brine:  1 tbs. salt/two lbs. meat.)

Length of time:  On your schedule, but parameters are a minimum of one hour (for already-thawed meat), and a maximum of up to 24 hours. Allow brining at room temperature.  When done, strain out meat and pat dry; throw away the brine.

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