Just roast the bones to build depth of flavor, and that won't be an issue.
Not exact matches
To my surprise, the boneless breasts that I sauted were
just as tender and delicate in texture and with the same flavor as the slow
roasted chicken breast on the
bone that I've slow
roasted.
So you can purchase
just the cuts you want, like:
bone - in rib chops, boneless loin
roasts, tenderloin, boston butt
roast, hickory smoked bacon, pork belly, sausage and even rendered lard for baking or frying.
You could even simmer the
bones from the chicken you
just roasted and have a basic stock.
If you are in a hurry and throw the veggies into the stockpot without
roasting them the
bone broth will still be tasty, it
just won't have quite as much flavor.
Can I add the vinegar after
roasting all the
bones, rather than
just part of them as in your
bone broth directions?
You've
just finished a big weekend family dinner and you are wondering what to do with the
bones from the ham and
roast, when in trots your big black Labrador Retriever.