I inquired as to whether the cows were grass fed and our butcher said they were until they were "finished" with grains. It felt a little funny to describe a cows final days, munching down on grains as "finishing," but I'm familiar with the term and just got over it. I do SO love cows... and I really enjoy eating them, too. Next time I buy the bones I'll insert an image of them.
I'd read on Wellness Mama blog (really enjoy many of Katie's posts) and all over the internet, about bone broth stews, perpetual "soups," and other styles of making nourishing broth from bones. I was ready to try it out! This is the first recipe from Nourishing Traditions that I felt ready to make. It somehow seemed lots easier than making my own whey. (future LINK)
Something I enjoyed from looking at "perpetual" bone broth recipes is that I realized that food scraps from cooking these days can just be added into the bone broth.
It was really simple to start. I roasted the two cuts of leg bone (with some meat on them :) for about 30 minutes at 350 degrees, then added them and about 1/8 cup of Braggs Apple Cider Vinegar to an IKEA stock pot.
Yum! After about 18 hours, it was smelling more than edible. I added a handful of bay leaves (if your pot is as big as mine, that might work for you, or you may want to add only a few leaves) and left it simmering, but first added a ladle full to a cup of quinoa and roasted butternut squash. Presto-change-o! My grain and squash was instantly transformed to a delicious soup. I added a liberal amount of salt to this and felt it really satisfied my hunger.
Here's my 11 quart pot's description: IKEA 365+ stock pot with lid, stainless steel, Diameter: 12 " Height: 7", and below I've added an image of it. I use it with a glass lid so that I can see the insides. The glass lid fits perfectly, and is a Wolfgang Puck chicken fryer pan lid. I love this fryer pan so much! I'm not sure if the lid is oven safe, but I use the pan in the oven well as on stove top. Perfect for frittata!
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