Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Golden Foundation Broth
Recipe

10 INGREDIENTS • 12 STEPS • 3HRS 15MINS

Golden Foundation Broth

5.0
1 rating
This is a technique on how to brew a deep and dense broth, which means the ingredients part is very adaptable. I like to keep my broth simple and “indifferent” or versatile to adapt to different types of cuisines. Yields 10 to 12 cups depending on concentration.
Add to plan
logo
Golden Foundation Broth
Save
author_avatar
Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com
This is a technique on how to brew a deep and dense broth, which means the ingredients part is very adaptable. I like to keep my broth simple and “indifferent” or versatile to adapt to different types of cuisines. Yields 10 to 12 cups depending on concentration.
3HRS 15MINS
Total Time
$5.68
Cost Per Serving
Ingredients
Servings
6
US / Metric
Whole Chicken
1
Whole Chicken
or 2 Pairs of Chicken Scaffolds
Pork Backbone
4 pieces
Pork Backbone
or 2 Ham Bones or 1 Whole Beef Shank Cut into Thirds
Pig's Trotter
1
Pig's Trotter
Prosciutto
1 piece
Prosciutto
Onion
1
Large Onion
or 2 Large Scallions
Fresh Ginger
5 slices
Scallion
to taste
Scallions
Fresh Ginger
to taste
Nutrition Per Serving
VIEW ALL
Calories
373
Fat
18.6 g
Protein
45.8 g
Carbs
3.6 g
Add to plan
logo
Golden Foundation Broth
Save
author_avatar
Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com
Cooking InstructionsHide images
step 1
Cut the Pig's Trotter (1) in 4 pieces.
step 2
Place the Whole Chicken (1), Pork Backbone (4 pieces) and the trotter in a large pot with a few pieces of Scallions (to taste) and Fresh Ginger (to taste).
step 2 Place the Whole Chicken (1), Pork Backbone (4 pieces) and the trotter in a large pot with a few pieces of Scallions (to taste) and Fresh Ginger (to taste).
step 3
Make sure every piece of bones and meat is submerged in cold water and blanch for 3 minutes, so there is no more pink color or blood.
step 4
Pour the entire pot out into the kitchen sink (facial alert!) into a colander. With cold water running, wash the bones and meat under water until all the scums and dirt are removed. Discard the scallions and ginger.
step 5
Place the bones and meat in a large pressure cooker, or a large stock pot. Add a 4 x 4-inch piece of Prosciutto (1 piece), halved Onion (1), Fresh Ginger (5 slices), Black Peppercorns (1 Tbsp) and Ground Turmeric (1 tsp).
step 6
Add enough water to cover everything by 2 to 3-inches. The water to solids ratio should be around 3 : 2.
step 7
Then put the pressure cooker lid on and bring to a “hiss” on high heat (or according to your pressure cooker’s instruction), then turn the heat down to medium-low and pressure-cook for 1 hour or 2 to 2 1/2 hours without pressure cooker.
step 8
Open the lid once the pressure is completely released. Break every single piece of joints, muscles, bones and connected tissues with the tongs until everything falls apart into shreds.
step 8 Open the lid once the pressure is completely released. Break every single piece of joints, muscles, bones and connected tissues with the tongs until everything falls apart into shreds.
step 9
Partially cover the pot by half, and turn the heat to medium. Keep it at a medium-to-high-boil. Add more water along the way to keep the water level to its original amount until the liquid becomes milky, dense and opaque, about 2 hours.
step 9 Partially cover the pot by half, and turn the heat to medium. Keep it at a medium-to-high-boil. Add more water along the way to keep the water level to its original amount until the liquid becomes milky, dense and opaque, about 2 hours.
step 10
The solids in the broth should be an unrecognizable mush. Once you get to this point, stop adding more water and let the stock reduce down a little-depending on how concentrated you want it. I usually let it reduce down to 80%.
step 11
Strain the broth through a sieve into another pot. Use a wooden spoon to really press down on the bones and meats to really extract EVERY DROP of broth, then discard the scraps.
step 11 Strain the broth through a sieve into another pot. Use a wooden spoon to really press down on the bones and meats to really extract EVERY DROP of broth, then discard the scraps.
step 12
Let the broth cool down then divide it into freezer-proof containers and freeze until needed.
step 12 Let the broth cool down then divide it into freezer-proof containers and freeze until needed.
Tags
view more tags
Dairy-Free
Gluten-Free
Keto
Low-Carb
Shellfish-Free
Sauces & Dressings
Soup
0 Saved
top