We make our broth the traditional way —
slow simmered over low heat to give the bone marrow, collagen and amino acids time to soak into the broth.
Not exact matches
WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it
over a medium - hot fire and bring to a
slow simmer.Cover with a lid and
simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.
Bring the mixture to a
slow simmer over medium
heat, then turn the
heat down to
low and
simmer (uncovered) until the liquid is completely reduced and envelopes the chickpeas nicely.
Bring the mixture to a boil
over medium
heat, whisking frequently, then
lower the
heat to a
slow simmer and cook, partially covered, for 5 minutes, whisking periodically, or until the agar - agar flakes have completely dissolved.