Roasting Pan: Bone Placement

Placing bones in a roasting pan is an important step in creating a rich and flavourful stock or broth. The bones should be placed in a single layer, ensuring they have enough space to brown and caramelise. Before roasting, it is crucial to prepare the bones by trimming any excess fat or meat and rinsing them to remove impurities. The bones can then be placed in a roasting pan lined with parchment paper and roasted at a high temperature, such as 425°F, for 30-45 minutes, or until they are a deep golden brown colour. This process helps to develop a deeper flavour and is a key step in creating a delicious and nutritious stock or broth.

Choose the right bones

Choosing the right bones is crucial for a flavorful roast. Opt for bones with a higher amount of marrow, such as knuckle bones, shank bones, or short ribs. These bones will contribute an abundance of collagen and gelatin, resulting in a deeper flavor and a velvety texture. If you're making beef broth, you can also use oxtail bones.

When selecting bones, it's important to choose bones from animals that have been raised humanely and organically. Before roasting, trim any excess fat or meat from the bones and rinse them thoroughly to ensure even cooking and maximum flavor extraction.

Additionally, if you're making bone broth, consider blanching the bones before roasting to remove any impurities. This step is especially important for beef bones but can be skipped for chicken bones.

Prepare the bones

Preparing the bones is an important step in the process of roasting, as it ensures even cooking and maximum flavour extraction. Firstly, trim any excess fat or meat from the bones using a sharp knife. Then, rinse the bones under cold water to remove any impurities. Place the bones in a single layer in a roasting pan lined with parchment paper. For deeper flavour, rub both sides of the bones with olive oil and sprinkle with salt. Roast the bones in an oven preheated to 425-450°F for about 30 minutes, or until they turn a deep golden brown. Flip the bones halfway through the roasting process to promote even browning.

Place the bones in the pan

Placing the bones in the roasting pan is a crucial step in the bone broth-making process. Here is a detailed, step-by-step guide on how to do it:

Firstly, it is important to choose the right type of bones. Marrow bones such as knuckle bones or shank bones are ideal as they yield an abundance of collagen and gelatin, resulting in a deeper flavour and a velvety texture. If you are making beef broth, a combination of different types of beef bones, such as knuckle bones, shank bones, and oxtail bones, will create a complex and flavourful stock.

Before placing the bones in the roasting pan, ensure that you have prepared them properly. Use a sharp knife to trim any excess fat or meat from the bones. Then, rinse the bones thoroughly under cold water to remove any impurities. This step is important to ensure even cooking and maximum flavour extraction.

Preheat your oven to a temperature between 425°F and 450°F (230°C). The exact temperature may depend on your oven and personal preference, but a higher temperature will result in a deeper flavour.

Now it's time to place the bones in the roasting pan. Line the pan with parchment paper and arrange the prepared bones in a single layer, ensuring they are not piled on top of each other. If you have too many bones for a single layer, use multiple roasting pans or divide the bones into batches and roast them separately.

Place the roasting pan(s) in the preheated oven and roast the bones for 30-45 minutes, or until they turn a deep golden brown. For even browning, flip the bones halfway through the roasting process. If your oven has hot spots, you may need to rotate the pan(s) during roasting for more even cooking.

Once the bones are nicely browned, remove them from the oven and set them aside to cool slightly. If you want to add even more flavour to your broth, don't waste the browned bits on the bottom of the pan! Loosen them with a little water and a metal spatula, and add this liquid to your stockpot.

Placing the bones in the roasting pan is a crucial first step in making bone broth. Following the above instructions will help ensure that your bones are properly prepared and roasted, resulting in a deeper flavour and improved texture for your broth.

Roast the bones

To roast bones, you'll first want to select the right type of bones. Marrow bones such as knuckle bones, shank bones, or femur bones are great options. You can also add meaty bones like oxtail, shank, and short ribs for added flavour.

Before roasting, trim any excess fat or meat from the bones using a sharp knife and rinse the bones under cold water.

Preheat your oven to around 425°F to 450°F (230°C). Place the bones in a heavy-bottomed deep roasting pan or on a parchment paper-lined baking sheet. Roast the bones for about 30 minutes, flipping them halfway through to promote even browning. You want the bones to be a darker colour but be careful not to burn any residual meat.

For an extra flavour boost, remove the bones from the oven, brush them with tomato paste, and return them to the oven for an additional 10 minutes. The acid in the tomato paste helps dissolve the connective tissue in the bones and adds a little extra flavour.

If you're roasting bones for bone marrow, place the bones vertically on a parchment paper-lined sheet pan and sprinkle them lightly with salt. Roast at 450°F for about 15 minutes.

Degassing

Step 1: Roasting the Bones

Firstly, select the right bones for roasting. Marrow bones such as knuckle or shank bones are ideal as they yield an abundance of collagen and gelatin, contributing to a deeper flavour and velvety texture. Prepare the bones by trimming any excess fat or meat and rinsing them under cold water. Place the bones in a roasting pan lined with parchment paper and roast at 450°F (230°C) for 30-45 minutes, or until they turn a deep golden brown.

Step 2: Degassing

Once the bones are roasted, remove them from the oven and allow them to cool slightly. Place the bones in a large stockpot and cover them with cold water. Bring the water to a boil over high heat and then reduce the heat to low and simmer for 15 minutes. This process, known as degassing, helps to remove any remaining impurities and excess fat, ensuring a cleaner and more flavourful stock.

Step 3: Creating the Stock

After degassing, drain the water from the stockpot and discard it, along with the bones. Return the bones to the stockpot and cover them with fresh cold water. Add vegetables such as carrots, celery, and onions, along with herbs like thyme, rosemary, and bay leaves. Bring the stock to a boil, then reduce the heat and simmer for several hours or overnight. The longer the stock simmers, the more flavourful it will become.

Benefits of Degassing

Frequently asked questions