Bone Broth

Preparation info

  • Makes

    5 quarts

    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Since bone broth takes so long to cook, I recommend making a relatively large amount, using what you need in the next few days for soups, and then reducing the rest into glace de viande, which takes up a lot less room and is great to have on hand for making sauces. I have a heavy-bottomed 40-quart [40