I roast beets in foil like you described. Bone broth is a staple on our home-I’ve been making it ever since I got a copy of Nourishing Traditions 10 years ago. I found Nourishing Broths to be a bit more relaxed than NT. Far more do-able recipes, though many in NT are easy enough as well. The meatloaf with gingered carrots is so good!
Did you use only bones or add bones to a whole chicken? Using a whole chicken seems to work best for me. I would love to find a source for chicken bones as picking the meat off is a time consuming task. Sounds pathetic I know, but between homeschooling my six kiddos, getting them to activities and working part time, I need ways to streamline.
I think you must be the one who first alerted me to Fallon :-)
We had a fat ‘gallina’ from the ethnic store, which we had roasted - my husband doesn’t mind eating ‘old hen’, and I save some of it for Chicken Pie; we used the bones from that, along with the bones from about 10 lbs. of thighs/legs (husband boiled them, vacuum-packed the meat for future use, and saved the bones.) To that, we added the pound or so of necks. We saved the broth from the first cooking of the thighs, added water to it, and threw in all the other bones/necks.
It took the entire weekend. We actually had to put the containers outside, for the fat to form on top and be scraped off (not enough room in the fridge, and it’s very cold here now, so it worked out fine.)
After fat was scraped off (left a little in each container, for flavor) everything went into the freezer.
We’ve been kicking ourselves for not saving every bone-leftover that we’ve pitched :-) In the future, we won’t have to buy chicken specifically for broth - we roast at least a chicken a week, or buy one of the rotisserie chickens at the grocery; and we’ll be saving all those bones. We don’t eat a lot of beef-on-the-bone, but will save and freeze the bones of what we do eat.
I remember the first time, when I was a kid - maybe the only time - that I sucked marrow out of a beef bone. It was shocking and revelatory! and we may start eating more beef, if only to save up bones.
-JT
Okay, I have made homemade broth a long time ( I also will make shrimp head & she’ll broth & freeze for risotto ; )
My question, should you seek out organic bones for the broth or are regular bones good also? It seems like a cup in the evening would be very nutritious. Do you ever mix bones from chicken & beef or do separate broth? Thanks.
You both need to look at this soup cookbook. It is very healthful, very Weston A Price oriented, great recipes. Everything I’ve made from it is really good. I bought it last year and I just LOVE it.
I highly recommend it and I don’t say that a lot.