Clear bone soup - the key to taste for meat dishes
Whenever a recipe asks you to add water or God forbid soup cubes, add clear bone soup that you prepared in your spare time. This soup can stand in the fridge for a few days or you can freeze it in portions. It gives a fantastic taste to dishes made of rice, potatoes, sauces, couscous, quinoa and literally everything else that is cooked in water. You know it’s real if it turns to gelatin the next day since it’s stood in the cold. That means a colleague from the bones leaked into your soup. This is a little secret of the great masters ...
Preparation steps
- (I use chicken bones in this recipe, but this soup can also be made from beef or lamb bones. Chicken is universal, so it is used much more often. Be sure to add wings and legs because it has the most collagen. If the soup doesn't gelatinize the next day, you didn't get maximum taste of nutrients or nutrients)
- Wash the bones and pour cold water, then cook for 2 hours on low heat without stirring
- Add all other ingredients and cook for another 2 hours on low heat. When slightly cooled, strain and use as needed.
Serving
If you like couscous, it is best to pour hot soup over the couscous to cover it and close the container well (I use a glass jar), add a little salt and leave it to stand for five minutes. Stir and try ... This is the basis of a good couscous to which you can add other ingredients at will, but it really isn't necessary. The same goes for risotto, quinoa, buckwheat, etc. Clear soup will add a fantastic taste and all without chemistry ...
