Fox Trot Farm Bone Broth Recipe Revisited
A basic recipe for bone broth made better with vegetables, herbs, and seasonings. For a darker, even more flavorful stock, toss the bones & vegetables with a bit of olive oil, spread on a sheet pan, and roast in a 375° oven till browned, then proceed with recipe. Use your pressure cooker to streamline this process. This also makes a great base for soups and stews!
- 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.