I came across this recipe on my Facebook feed and was curious as to whether this would be something that I can pull off. It definitely takes more time than
what I am used to when making my meals for the week. However, the beauty of this recipe is that it can be broken down into parts, so it would require some planning too. On the other hand, there is nothing more fulfilling than a rich, hearty soup made from scratch. So for me, it was “Challenge Accepted!”
I gathered all the ingredients; for the fresh herbs, I bought an herb package from the produce department specifically for soup. It included fresh thyme, bay leaf, and parsley. To be honest, I didn’t really blanche (boiling) the bones before roasting, mostly because I didn’t pick joint bones and didn’t think that the bones that I had would add “funk” to the broth. If I did have a lot of joint bones, I probably
would have, though.
Arrange the bones in a roasting pan and place in a pre-heated (450 degree F) oven and bake for 30 minutes.
While waiting on that, heat oil in a saucepan under medium heat. Saute the garlic until golden and set aside.
When the bones and vegetables are done, place them into a large pot and pour cold water until covered. Add the herbs, spices (peppercorn and coriander) and garlic. Bring to a boil over medium heat, then reduce to low and simmer. Skim fat and foam from the surface until the broth becomes golden (about 3 hours).
I didn’t strain the broth because I do enjoy the celery and carrots in my broth. By this time the herbs were soft enough to not be tough. However, you can make a little bouquet garni (read: place the herbs in an herb sachet or make your own using cheesecloth).
Stock can be made 3 days ahead and/or frozen for up to 3 months.
The stock was pretty rich and flavorful, and was actually one of the better soups that I have made. I hope that you have a chance to enjoy this too!