Posted by Patrick on October 27, 2015
Imagine my surprise when people started asking the Rainbow for bone broth. It’s a treat to make and a treat to drink, but it’s never been that popular - until now.
Bone broth is suddenly the new “it” food, with people drinking it for their hair, joints, and general health. Or, if you’re like me, you’re making delicious soups with it. Bone broth on it’s own is good enough to drink, but a simple soup is a delectable treat that makes all the work worth it.
Plus, with the weather cooling off, spending a lot of time in the kitchen is going to be the best thing to do in the autumn - this preparation will heat up your kitchen for sure!
We wouldn’t use just any bones for our bone broth, fortunately, Beaverdam Farms has our backs on this one, with a fresh shipment of soup bones that contain just the right amount of scraps, marrow, and cartilage to make the perfect broth that everyone will be clamoring for. Beaverdam has that high Rainbow quality, with grass-fed pasture raised animals, hormone and antibiotic free. It’s locally grown, here in Mississippi, and as fresh as you can get.
We’ve got everything else you need, too:
1 bag of Beaverdam Farms soup bones (it’s about 1.5#)
1 large carrot, chopped into 2” sticks.
1 large onion, quartered
1/2 head of garlic, cut in half at the equator. (I prefer a whole head)
2 large stalk celery, cut into 2” sticks.
1 bay leaf
1 tablespoon black peppercorns
1/2 tablespoon apple cider vinegar.
6 cups of filtered water - you’ll be boiling that water down, so any off-flavors from the tap will be amplified, and come through. Might want to get the Rainbow reverse osmosis filtration done!
First up, take everything except for the water and put it in a roasting dish. Roast at 400 for about 15 minutes, toss and stir, then roast for another 15.
Take all that roasted goodness and transfer it to a stockpot (a large one!) and add your water. Make sure you scrape the heck out of that roasting pan - you want all those gels, juices, and pan-leavings!
Now, bring it to a boil, just barely. Reduce to a light simmer, and leave the top on the stockpot, slightly askew, so that the vapors can escape - you’re going to be reducing the liquid as you go.
You’ll do this part ALL DAY. 8 hours? 24 hours? Yes. The longer, the better. Skim the fat when it rises to the top, add water if you need to ensure that everything is submerged.
To “cheat,” you can just throw it in the crockpot for 24 hours. Don’t forget to skim!
Take the finished broth, run it through a fine sieve to get all the chunks out, and put the liquid into jars in your fridge. When it’s cold, the fat will congeal, for a final removal.
Now you’ve got broth! Refrigerate it for up to 5 days, or freeze it up to 6 months.