There are all kinds of good immune building properties in bone broth, we all know that. All the rich collagen is also purported to benefit joints, and drinking the broth is also supposed to be good for strengthening your finger nails and bringing health and shine to your hair. It’s all the rage right now, and justifiably so! If you are restricting calories, bone broth is a good addition to aid nutrition. If you are a bit under the weather, bone broth is soothing to the throat and easy to digest. One thing that has always troubled me is that it can be pretty bland, right? Well, read on, dear readers!
Years ago I had a personal chef business and made friends of colleagues from across the country. One of these friends I’ve kept in touch with all these years is Sally Cameron, who has a business called “A Food Centric Life.” Her tagline is “Because good health begins with good food.” I think that’s great, don’t you? Her recipes are fresh and oh so flavorful. If you follow the link to her blog, then do a search for her homemade vegetable stock. It’s the very best tasting vegetable stock ever, and you’ll find yourself making it time and again.
Reading her recipe for chicken stock/bone broth got me thinking about our lamb bone broth and adding nutritious ingredients and herbs and seasonings to make it taste more than just bone broth, but good, rich stock that I’d want to guzzle down with gusto. After all, bone broth is really just stock that you cook down a little bit longer to leach all the goodness out of the bones. So, here is a new recipe for bone broth that I think you’ll love. It’s versatile as far as added ingredients, but you start out with a pack of our meaty lamb soup bones and then make the additions you want. Our meaty soup bones are still just $3.99/lb. and you can get them here at the farm or at the Matthews Community Farmers Market on Saturday mornings till we sell out for the season. Give me a call or text or email with your pre-order or to check on our supply and make an appointment to come to the farm. 803-804-3541 is my cell, and DebbieBinSC@gmail.com. Here you go….
Fox Trot Farm Bone Broth Recipe Revisited
- Pressure Cooker, 6 quarts or larger
- 2 1/2 pounds Fox Trot Farm meaty lamb bones
- a mix of fresh veggies of your choice, such as sliced fennel, celery, onions, carrots, etc.
- fresh or dried herbs of your choice, such as a handful of fresh parsley, sprigs of fresh thyme, rosemary, bay leaf, etc. Also optional but other good additions are garlic cloves, fresh ginger, hot peppers, and whole black peppercorns.
- 2 quarts spring water
- 2 tbsp apple cider vinegar
- Salt & Pepper to taste
- If making dark stock, toss bones and veggies with a bit of olive oil and brown in a 375° oven. Scrape all into pot, along with any drippings.
- If making light stock, place bones and veggies of your choice into the pot.
- Add your choice of herbs and seasonings.
- Pour in the 2 quarts of spring water and add 2 tablespoons of apple cider vinegar.
- Close lid and adjust to high pressure for 2 hours. Allow to naturally reduce pressure, about 20 minutes, then, if you are in a hurry, quick release the remaining pressure.
- Using a slotted spoon, scoop out the bones and veggies into a colander and catch the drippings. Strain the drippings and the broth into a large bowl or container.
- Taste and adjust seasonings, adding your choice of salt to taste.
- Refrigerate overnight or till the fat solidifies on the surface and the broth is gelled.
- Slip hardened fat off surface and spoon the rich broth into containers to refrigerate or freeze for later use.
Here’s a picture of the stock with the thin fat cap on top.
Here it is all chilled and gelled. You know there is a lot of collagen in this beautiful bone broth!