Bone Broth Diet

A V O I D T H E S E M I S T A K E S I N
B O N E B R O T H P R E P . . . Y O U W I L L
T H A N K U S ! ! !
2. Not Roasting the Bones
Repeat after us: "I will always roast my bones." This browns and
caramelizes them, and we all know what browned and caramelized
means: Better flavor. Don't be afraid to really take the bones to the
limit: Crank the oven up high—a bold 450˚, says senior food editor
Andy Baraghani. Lily Freedman, test kitchen contributor, also adds
that you have to put in ample oven time. A quick 15 minutes won't
do: Take those bones right up to the edge of "too done." Once you're
ready to boil the bones, don't waste the crisped brown bits on the
bottom of the pan; loosen them with a little water and a metal
spatula, and add those to your stockpot. This adds flavor to the
finished broth.
3. Adding Too Much "Stuff"
A good bone broth doesn't need much more than bones and a few
choice aromatics, like onions, carrots, garlic, and black pepper. But
ultimately, this is not the best place to dump all of your compost
scraps. Keep the flavor focused and concentrated. Worried about it
tasting bland ? Just roast the bones, and add essential oils and herbs
of your choosing, to build depth of flavor, and that won't be an issue.
S U R G E P L A N . C O M