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HOW TO MAKE BONE BROTH:
The key to any good broth is what you put in it! Start with a ROASTED BONE using lots of fresh and dried herbs. Leave all that good omega 6 fat on the bone, then your family is done enjoying a great meal, DON’T THROW THAT BONE AWAY! Put the bone in a stock pot full of fresh water to cover. Add carrots, onions, herbs, salt, pepper, basil, celery, kale, any greens and anything else in your garden bag. cook this down for 24 to 48 hours over a slow heat. I make all my broths in the winter right after dinner, bank the fire to go all night and in the morning I have a nice broth that has cooked down to about half the water it was. I strain all the veggies and the bones out (give the bones to your dog as they are great for his teeth). This gets poured into a sterile gallon jar (My half gallon jars are all filled with milk!). This will stay fresh in the fridge for weeks. Shake the jar when you pour the broth to use it; or you may can it 90 minutes in a pressure canner and have broth when you need it. The gelatin and fat is necessary for a good healthful broth. I have been doing this for 40 years, only now they say it is “vogue” or a fad. Whatever, I know it is good for stomach flu, broken bones, and a great soup base.