Eric A Anderson @edoublea.com · Mar 14 1 / 2
Step Three: After a full 24-hour cook, remove the spent bones from the broth and strain it into an ice-bath to rapid cool. This is ~8 quarts of liquid.
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Step Four: Cool in the fridge overnight to stabilize and separate the fat. See you tomorrow, Mr. Bone Broth.
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Then you realized you meant to make ramen not pho… nice looking broth