Re: Bone Broth 101
We get grassfed beef from local farmers and have never paid more than $1/lb for soup bones.
Another tip I learned years ago, when chopping celery or carrots instead of throwing away (or composting) the ends or celery leaves, chuck them into a ziplock in the freezer. When you have bones, you already have the celery, carrots and onions to add to round it out. I strain that out with the bones when I'm done simmering.
I also add whole peppercorns to the pot while simmering.
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