Profile: Firm, trembling, spoonable savory jelly when cold; velvety, lip-coating rich broth when warm
Flavor Profile: Deep, savory, earthy, and lightly aromatic with garlic, ginger, and cracked black pepper
Equipment Needed
Large 8 to 12-quart heavy-bottomed stainless steel stockpot, 8-quart slow cooker, or 8-quart electric pressure cooker
Large rimmed baking sheet (for roasting bones)
Fine-mesh stainless steel sieve
Multi-layer unbleached cheesecloth or nut milk bag
Tongs and large stainless steel spider skimmer
9×13-inch glass baking dish (for setting jelly cubes) or wide-mouth quart glass mason jars
Silicone spatula
Ingredients
