From the founders of Bare Bones Broth Company, 125 delicious recipes for making and cooking with the latest food trend that's taking the culinary and wellness communities by storm: bone broth.
Bone broth is one of mankind's oldest foods—and healthiest, boasting one of the most complete nutritional profiles of any food on earth. The collagen, bone, skin, marrow, and fat that is extracted when animal bones simmer in water for hours (or days) are the building blocks of life, containing proteins that help to combat inflammation; boost immunity; strengthen bones; improve hair, skin, and nails; and help a host of digestive issues by promoting optimum gut health.
In The Bare Bones Broth Cookbook, Kate and Ryan Harvey, founders of the artisanal broth manufacturer, Bare Bones Broth Co., show readers how simple, inexpensive, and delicious it is to make their own nutrient-rich broth at home. With foolproof directions for slow-cooking your own broth and more than 100 inventive ideas for incorporating it into everyday meals in delicious new ways, The Bare Bones Broth Cookbook includes:
Discover the amazing health benefits of bone broth—the power of delicious food is only a stockpot away with The Bare Bones Broth Cookbook.
I made this with ground lamb. The recipe required modifications, I ended up putting it a loaf pan—it was too liquid to shape without it. I also used an entire package of bacon, probably closer to 8 slices. The result was very wet. In an effort to fix the situation I topped with breadcrumbs and broiled to soak up some of the liquid. The resulting meatloaf was D.E.L.I.C.I.O.U.S., although a little salty. Made on 2/28/15 and paired perfectly with spaghetti squash. Downgraded to 4 forks because of adjustments, flavor was a 5!
This recipe lured me in by the photo—there's been a similar looking dish floating around the internet that has been making me hungry so I figured I should scratch the itch. Here's another recipe that needed help—it seemed like it may call for a bit too much broth, and the thighs took much longer to cook than expected, the interior was still raw when I cut the meat off the bone. It luckily worked fine and the result was delicious, the white wine, caper, lemon combo is a winner. Made 3/6/15. Downgraded to 4 forks because of adjustments, flavor was a 5!
Another irresistible looking photo. Unfortunately this one didn't quite amaze me. Something is missing—the chicken might just need more browning perhaps. I'd try it again but certianly wasn't love at first bite. Made 3/7/15.