BONE BROTH INSPIRED BY THE MANDALORIAN

For the Stovetop Bone Broth

Clean all of the bone marrow out of the bones that you can. Marrow usually gives the broth a metallic taste when marrow is left in.

Arrange the bones across some racks set in rimmed baking sheets.

Drizzle with a little oil to assist with browning then roast the bones in a 400°F oven for 40 minutes to 1 hour, or until the bones are deeply browned and haven’t given up much of their fat.

Prep the veggies: quarter whole onion, peel carrots and cut them in half, and cut the stalk of celery in half. Lastly, thoroughly wash and trim the leeks so they fit in the pot.

In one big pot (as narrow and tall as you have), place the vegetables and bones in along with half a head of garlic, peppercorns, and dried bay leaves.

Fill the pot with water and add apple cider vinegar then bring the water/broth to and keep at a bare simmer.

In the first hour of cooking, skim any and all scum that floats to the top of the broth.

Stir and then let simmer for 24-48hrs.

After sitting for 24-48hrs, it is time to defat the broth by skimming all of the fat that has formed at the top.

Take a small sample in a cup and place in the refrigerator for 1 hour to make sure it fully gels.

Filter through a cheesecloth or coffee filter and enjoy. You can also freeze it in portions and save for later.

For the Pressure Cooker Bone Broth

Clean all of the bone marrow out of the bones that you can. Marrow usually gives the broth a metallic taste when marrow is left in.

Arrange the bones across some racks set in rimmed baking sheets.

Drizzle with a little oil to assist with browning then roast the bones in a 400°F oven for 40 minutes to 1 hour, or until the bones are deeply browned and haven’t given up much of their fat.

Prep the veggies: quarter whole onion, peel carrots and cut them in half, and cut the stalk of celery in half. Lastly, thoroughly wash and trim the leeks so they fit in the pot.

In one big pot (as narrow and tall as you have), place the vegetables and bones in along with half a head of garlic, peppercorns, and dried bay leaves.

Trim the claws off of 5-6 chicken feet - this helps with adding fat and gelatin to the broth.

Fill pressure cooker with water to the max capacity with apple cider vinegar.

Set to high pressure for 60 minutes - but you can go as long as 4 hours. Let the pressure release naturally.

Remove all the solid ingredients and strain (preferably through a cheesecloth).

Portion the broth into jars. Rapidly chill them in an ice bath and then refrigerate.

For the Savory Whipped Cream

Combine heavy cream, dill, and salt in a cup or bowl. Whisk to combine.

If you don’t have a CO2 whipped cream dispenser, you can whip the cream using a whisk or hand mixer.

Or you can pour into a CO2 dispenser, shake a couple of times and dispense.

For the Demi-Glace

Strain (cheesecloth or coffee filter) bone broth in the widest stock pot you have.

Add tomato paste and dry red wine.

Bring up to a simmer and let reduce up to 75% so all that remains is thick syrupy sauce.

Once it is thick enough to cover the back of spoon, place in a bowl and let cool. Divy it up into portions using a cupcake tin.

Let portions solidify in the fridge and then wrap in plastic wrap and tin foil or vacuum seal.

Place in freezer for up to 6 months. It makes a great pan sauce!