To make a flavorful broth with bones like ham bones or smoked turkey wings, simmer them in water with aromatics for several hours. Be mindful of the high salt content of smoked meats and adjust seasoning accordingly.
Detailed Explanation:
Using bones to make broth is a fantastic way to extract maximum flavor and nutrients. Here's a step-by-step guide:
- Gather Your Ingredients: Collect your ham bone or smoked turkey wings. You'll also need water, and aromatics such as onions, carrots, celery, garlic, peppercorns, and bay leaves.
- Rinse the Bones: Rinse the bones under cold water to remove any loose debris.
- Combine Ingredients: Place the bones in a large stockpot or Dutch oven. Add the aromatics. Cover everything with cold water. The water level should be a few inches above the bones and vegetables.
- Simmer: Bring the water to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover partially, and let it simmer for at least 2-4 hours, or even longer for a richer flavor. For ham bones, start tasting after 2 hours to monitor saltiness. For turkey wings, 3-4 hours is ideal.
- Skim the Scum: During the simmering process, some scum will rise to the surface. Skim this off with a spoon to ensure a clearer broth.
- Strain: Once the broth has simmered long enough, carefully strain it through a fine-mesh sieve lined with cheesecloth. This will remove the bones, vegetables, and any remaining solids.
- Cool and Store: Allow the broth to cool completely before storing it in airtight containers in the refrigerator for up to 5 days or in the freezer for several months.
Pro Tip:
Because smoked meats are often high in sodium, taste the broth frequently during the simmering process. You may not need to add any additional salt, or you might need to dilute the broth with water to reduce the saltiness before using it in your recipes.