Food Perpetual Broth

[Faroe]

I found this on a site called Nourished Kitchen. It is run by a woman named Jenny (can't remember last name). Beautifully photographed, and very informative. She also wrote a book.

She keeps her "perpetual broth" in a crock pot. Broth and the gelatin from bones are an important part of the GAPS diet. I haven't read that book, but the reviews on Amazon were helpful. This is something she has going all the time. She starts a new one every week with a roasted chicken carcass.

I set a pot of some on our wood stove this week - we always have too much broth in the freezer from simmering the rabbits. BF said, "My grandmother used to do that." I put some shitakes and seeweed in today for a little variation.

Tasty and convenient.

 

[Melodi]

Almost all my older cook books start out instructing the possibly new cook (who may be a bride of all of 15) on how to make stock; they all suggest a "stock pot" on the back of the solid fuel stove and the idea of renewing it once a week is a very good one. A crock pot would be a very safe way of doing this because the danger of stock pots going for a week in the modern day is either the stove getting too low on heat and/or the expense of running a regular stove all the time.

Most of the books I have then move on to using the stocks for soups and stews, before going on to other topics; I am delighted with the new interest in bone broth, even if it means my butcher in rural Ireland's new helper heard my American accent and tried to sell me beef bones for nearly the price of steak. I told him I'd been buying beef bones for stock for 18 years at that shop and to please see if there were any large bones in the back going cheap that he could crack for me and if not I'd come back later...

 

[Faroe]

Almost all my older cook books start out instructing the possibly new cook (who may be a bride of all of 15) on how to make stock; they all suggest a "stock pot" on the back of the solid fuel stove and the idea of renewing it once a week is a very good one. A crock pot would be a very safe way of doing this because the danger of stock pots going for a week in the modern day is either the stove getting too low on heat and/or the expense of running a regular stove all the time.

Most of the books I have then move on to using the stocks for soups and stews, before going on to other topics; I am delighted with the new interest in bone broth, even if it means my butcher in rural Ireland's new helper heard my American accent and tried to sell me beef bones for nearly the price of steak. I told him I'd been buying beef bones for stock for 18 years at that shop and to please see if there were any large bones in the back going cheap that he could crack for me and if not I'd come back later...

Bones in US supermarkets are now expensive too. What's old is new...and inflated. I've seen ox tail bones priced like steak. Nevertheless, a friend of mine has been getting her dog bones free from a butcher who does small orders - deer, people's livestock, etc. She is getting some more this evening; he has some bones available from a grass fed steer. I gave her a loaf of home baked bread yesterday as a return for a favor, and I'll hand her a jar of today's goat mozarella if she shows up with some bones for us. We were doing fine on the bigger bones until our freezer ran out of goat. The current wether is a good little guy, and will not be heading to the butcher.

 

[Melodi]

Yeah, I just joined an organic farm's box delivery and I'm going to ask about bones, probably don't have any because this is Ireland and most people have to use a local butcher; on the other hand our other organic meat supplier DOES do his own butchering (he went and got licensed when the laws changed) and I may see if he has any. My regular butcher who is semi-retired isn't the problem but it was one of the young men taking over that yep, tried to charge me steak prices for bones; at least I didn't laugh in his pimply twenty-something face, as you say what is old is new again.

I still think the best bone broth I ever made was right after we moved here about 19 years ago, I had several chickens that simmered for about 3 days and the broth was awesome!

My husband got a giggle at dinner tonight when I told him broth was now the "in" food...at least even it goes out again, another generation of cooks will have been exposed to the idea and that can only improve soups going forward.