Steps to Prepare Perfect Bouillon d'os

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Prepare Super Quick Homemade Bouillon d'os. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Bouillon d'os, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bouillon d'os delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bouillon d'os is pour 3 à 5 L de bouillon. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bouillon d'os estimated approx 6 à 20 h.

To begin with this particular recipe, we have to prepare a few components. You can cook Bouillon d'os using 7 ingredients and 5 steps. Here is how you can achieve that.

A la fois traditionnel pour son réconfort (qui n'a pas dans sa mémoire gustative la soupe de vermicelles des dimanches soir d'hiver) et santé pour le collagène des os qui se transfère dans le bouillon, c'est un truc à essayer... Si vous n'êtes pas pressé !

Ingredients and spices that need to be Get to make Bouillon d'os:

1. Os (carcasse de poulet, os de veau, os à moelle... on a tout ça à la Ruche !)
2. 2 carottes
3. Vert de poireau
4. 1 branche de céleri
5. Gros sel
6. Vinaigre de cidre
7. 1 oignon

Instructions to make to make Bouillon d'os

1. Dans une grande marmite, passer vos os une trentaine de minutes au four à 180°.
2. Laisser un peu refroidir, couvrir d'eau, ajouter 2 cuillères à soupe de vinaigre de cidre et les légumes coupés en gros morceaux. Ajoutez du sel (mais pas trop).
3. A petit feu et avec un couvercle, portez le mélange à ébullition légère pendant 6 à 20 h pour bien transférer le collagène, les minéraux et les acides aminés des os dans le bouillon. Si il y a une mousse d'impurétés qui se forme, écumez la. Avec les bons produits de la ruche, chez moi il n'y a pas eu besoin.
4. Retirer du feu, laisser tiédir un peu puis filtrez le bouillon. Vous pouvez l'utiliser pour vos plats mijotés (j'ai utilisé ce bouillon pour le couscous par exemple), vos rizottos, vos soupes et potages,... Le reste peut être jeté au compost, vous verrez les os sont tout mous !
5. J'ai stocké le bouillon au congélateur dans des petites bouteilles en verre ou des gros pots de confiture (pas remplis jusqu'en haut) et je vais m'en servir petit à petit. Attention toutefois à ne pas le passer au micro ondes, ce mode de réchauffage dégraderait les propriétés nutritionnelles du bouillon.

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So that's going to wrap it up with this exceptional food Recipe of Homemade Bouillon d'os. Thank you very much for your time. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!