Ways to cook: Did you know that chefs distinguish between "white" and "brown" broth? For white broth, simply simmer the bones in water (After skimming the broth, add your choice of aromatics: carrot, onion, celery, herbs etc.). For brown broth, roast the bones first for an extra punch of umami and depth, then simmer.
Size: Packed in bags, may contain backs, ribs and leg bones
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Suggested recipe: Grandma Rosie’s Basic Stock Recipe