Almost 180 years have passed since 129 British sailors and officers departed England and headed to one of the most remote regions on the planet - the Canadian Arctic. They came in search of the Northwest Passage, and have never left. Join me, Chef Money, as we take a look at the circumstances and events that lead to this Arctic Expedition becoming known as "Franklin’s Lost Expedition." Not only that, but I will provide you with both a list of ingredient and the directions needed to make a delicious Bone Broth that I like to call, "Beechy Island Bone Broth."
Beechy Island Bone Broth
Ingredients:
• 1 big ass pot
• 4 lbs of bones – either chicken or beef
• ¼ cup of apple cider vinegar
• 2 stalks of Celery - roughly chopped
• 3 carrots - roughly chopped, include top & peelings
• 2 yellow onions – quartered, include peelings
• 1 head of garlic – quartered, including skins
• 1 tbsp whole black peppercorns
• ¼ cup of sea salt – divided
• 1 sprig of fresh thyme
• 1 stem of fresh sage leaves
• 1 sprig of fresh rosemary
• 1 cup or fresh parsley
Or you can buy a pack of fresh poultry spices – cheaper and don’t have a bunch of fresh herbs to worry about
•2 Bay Leaves
•2 tbsp of EVOO
•Upwards of 10L of water – depends on cooking.
Directions:
1.Preheat oven to 375°F. Spread your bones out on a baking sheet. Season with 1 tbsp of salt and drizzle your apple cider vinegar over them. Pop in the oven and roast for 20 mins.
2.Heat up your big ass pot on medium high heat. Add your olive oil and allow it to heat up before adding your vegetables, garlic, and 1.5 tbsp of salt
3.When the bones are done, remove them and place them in the pot with the vegetables. Add your herbs, peppercorns, and remaining salt. Next comes the water.
4.I use distilled water, and I use approximately between 8 and 10L of water. The reason for this is that I am cooking mine for 24 hours, and am using a larger pot. The amount of water you will use will depend on those two factors.
5.Bring broth to a boil, then turn down to a simmer for between 8 and 24 hours. You can transfer it to a slow cooker and cook it on LO setting if you don’t want to deal with having to add water on a continued basis.
6.Strain broth until you are just left with the liquid. I usually use a large colander first to remove the larger pieces, and then pass it through a fine mesh sieve. Bottle while it’s hot. Allow to cool before storing in fridge (a week) or in the freezer (about 6 months)
7.This broth is great for soups, stews, and sauces, and can be drank on its own. Just heat up, and add salt or olive oil. Great cure all for what ails you! – personally, I scoop the fat off, but most dont!
Cheers!
*** on the episode I said DISTILLED water instead of FILTERED water!! Use FILTERED if you can!***