Part of overdoing stuff during my recovery was buying bones for more bone broth. Once again, I got my bones at Whole Foods.
This time, I did my best to determine how much I could make in one batch and still have tasty broth. I went for about 3.5 lbs. of bones, which was just about right.
Here are the bones in a pot ready for blanching.
After bringing this to a boil, I let it simmer for a few minutes to draw out the impurities, and sure enough, it created a pretty ugly scum. That draws out everything you don’t want in your broth, which can taint the flavor. I didn’t cook it for too long though, as I wanted to be sure I kept all the tallow I could.
After that step, I put all the bones in my Ninja Air Crisper on the roast setting for about twenty-five minutes. I wanted to get them to a golden brown. As I’m still foggy with COVID-19, I didn’t get more images of all this.
After roasting, I kept the tallow, almost half a jarful! Yay!
Then it was into my Instant Pot. It took about eleven or twelve cups of water to cover the bones. I’ve got the eight-quart model, and it was filled to almost the mid-fill line.
I set the pressure cooker for two and a half hours and let it go. I’ve overcooked a batch once, and it never gelled. I was hoping this batch would gel.