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!
- 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.