Bone Broth Season


Tamara WilmIn 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.

4/10/2019 8:50:04 AM

Nice job you two. Thanks for letting others know to eat the meat rather than tossing that treasure as many chefs tell you. If you have done the bone broth in an electric pressure cooker or hot water canned your finished product could you share your methods? I will be trying your recipe once I find a clean source of quality lamb that won’t break the bank her in Mid-Michigan. Thanks again for your recipe and willingness to share. ps ...nice pictures too! Peace, Clinton

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