Bone Broth Season
In my house, November marks the beginning of the Bone Broth season. While we use the broth for soups and such, mostly, we drink it straight for its health benefits.
We like its immune boosting and digestive soothing properties. The naturally derived collagen also helps to fortify joints and maintain bone strength.
When it comes to taste, I liken it to a deep, caffeine-free cup of nourishing coffee. You can choose to dilute it if you wish, or need the broth to go farther.
The recipe outlined below creates about 12-14 pints. We prefer lamb bones and beef ribs.
We also think it’s important to use high-quality organic/local bones and ribs. If you can get your bones from a local farmer, or from your own farm, all the better!
It’s also important to note that we tend to be a little liberal when making our broth, often eyeballing, or going by instinct, so feel free to do the same. One thing we stress, however, is that the broth needs to cook low and slow. We take an entire weekend to create a full-flavored and nutrient dense broth.
My husband, Keith, is the head bone broth chef in our house. You’ll find his recipe below. Enjoy, and feel free to ask questions in the comments.
- One 12 qt stock pot
- A second pot that is at least 8
- Large roasting pan
- Large ladle
- Large strainer
- Large tongs can be useful
- 12-14 Mason Jars — 16 oz, straight sided
- 3lb lamb neck bones
- 2lb beef short ribs
- 1/2 to a full bunch of celery (use the leaves, cut off the white bottoms)
- 1lb carrots 1/2-1.0″ thick, cut into 1″ long pieces
- 4-6 hardball size onions, quartered. Leave skins on
- 1-2 full heads of garlic. (Peel, cut into bits — you do not need to finesse this)
- Cold water to cover all ingredients in pot
- 1 bay leaf
- Liberal splash of cider vinegar (maybe 2 Tbsp)
- Salt and Pepper
- Preheat oven for 45 min to 400 degrees Fahrenheit.
- Put bones in roasting pan lined with foil. Sprinkle both sides with salt/pepper.
- Put the bones and ribs in oven, drop temp to 350 degrees F; brown 30 minutes each side.
- When done, remove, and put all into stock pot.
- On top of the bones, add the: Celery, Carrots, Onions, Garlic, Cold water, Bay leaf, Cider vinegar
- Put on stove, covered, on low. It will take a while for it to simmer. Let the pot simmer for 48 hrs.Stir occasionally.
- After first 24 hr, try to get marrow to come out of bones.
- After 2 days… put 3 layers of good cheesecloth in a big strainer on top of a second pot in the sink. We use a second 12 qt stock pot — remember, it has to be big enough to hold all of the liquid with room to move it around.Ladle broth into strainer; the cheesecloth with hold back the small bits. Once the bulk is separated, pick out the meat and eat it. Toss the rest.
- Decant the broth into mason jars. Let it cool, the fat will rise and form fat discs on top.
- Pick the pucks of fat off the broth and toss them. If a little bit remains in the jar, that’s fine.
- Cover jars loosely, put in freezer. Once frozen, tighten lids.(Only use straight sided 1 Pt Mason Jars in the freezer.)
Yield is roughly 12-14 pints of broth.
Do you make your bone broth? What bones do you use? I’d love to hear how everyone is making their broth!
All photos are courtesy Keith V. Johnson
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