PHD-UK

Bone broth bonanza…

I’m on a roll here now that I have sourced reputable grass-fed/free range bones. The chicken feet are a great addition to bone broths for the extra collagen. I ordered a bag of chicken feet from our butcher’s local raised hens. A bag of nine feet cost just 30 pence - crazy!! They came with sinews intact and look like something out of a horror film. But here is my first round of broth (3-4 hrs cooking time) which I bagged up and these set really well before going into the freezer. Cooked the feet with a mixture of lamb bones in water. Then once this first batch was decanted, topped up with more water and vinegar for my next round which simmers away in the slow cooker for at least 24 hours, to provide a second batch. I divide this into cup sized portions and keep in the fridge for a daily cup of broth… really delicious.

Plenty of gelatine

Home made broth once cooled has plenty of gelatine. Used it as a base for my oriental style soup, cabbage, rice noodles, seaweed, fish sauce and the remains of my red cabbage sauerkraut juice.

A good all round dinner
Prawns, marrow simmered in butter, sweet potato with slices of raw cheese, home made fermented red cabbage.

A good all round dinner

Prawns, marrow simmered in butter, sweet potato with slices of raw cheese, home made fermented red cabbage.

Bone broth - Stage II

This second round of broth will mainly contain minerals and some collagen, and will need longer cooking.

In the second and later rounds of cooking, we add an acid to help extract minerals from the bones and expose the collagen matrix. Lime juice, lemon juice, and vinegar all work well. We especially like the juice of a lime, and rice vinegar, which gives a slightly sweet taste; others seem to like apple cider vinegar, which is more acidic.

……so says Paul.

After my first batch of broth had been drained off, covered the bones with cold water and a generous splash of lemon juice and wine vinegar. Cooked overnight and for most of the next day on low. Picked out the bones and strained off the bits and pieces that remained.

Decanted into cup sized portions and stored in the fridge - a real jelly consistency due in part to the addition of the pig trotter. Easy to reheat for a deliciously satisfying drink, with the addition of a little salt, vinegar and a sprinkling of nori seaweed.

Not a quick process, but so worth it, and one batch will last me at least a week allowing for one portion every day.

How lucky to have such a reputable source of free range bones on the doorstep.

Bone broth - Stage I

The advantage of feet (ox feet, chicken feet) or tails (ox tail) is that they have a lot of connective tissue, so they make a gelatinous broth full of nourishing collagen.

Following the broth making guidelines as per the Jaminets. Rinsed the assorted beef and lamb bones (including a marrow bone and pigs’ trotter) then placed in the slow cooker, covering in cold water. Brought slowly up to almost boiling then discarded the water. Covered again with more cold water and left to simmer on low for several hours (skimmed off some surface scum after a few hours). Decanted the liquid into a large bowl which produced a good layer of fat once cooled.

Divided this first batch of stock into three decent sized portions, froze two. Used the other to form the basis of my Vietnamese style soup. Simmered with some rice noodles, onion, cold cooked beef, seaweed, kale, and some fish sauce and lemon juice. Fantastic filling meal in itself.

Added more water to the slow cooker to move onto Stage II.

More goodies from the local butcher

Beef steaks, lamb’s liver and a bag of mixed bones with pig’s trotter for added gelatine content. Beautiful fresh meat all from pastures in the local area, and locally slaughtered.

Cooked some of the liver immediately, absolutely delicious (with homegrown tomatoes), and froze the remainder.

So excited about the bones… what a find and at a giveaway price. They will also supply chicken feet to order and any sort of bones- veal, venison, chicken, lamb, beef, pork. I now have no excuse for going without the PHD staple: bone broth.

Primal dog food
Fab product from the nearby butcher. All the odd bits of bone/offal and offcuts, all from locally raised animals, get minced and packed into a fat sausage for the freezer, so nothing goes to waste. Perfect dog food.

Primal dog food

Fab product from the nearby butcher. All the odd bits of bone/offal and offcuts, all from locally raised animals, get minced and packed into a fat sausage for the freezer, so nothing goes to waste. Perfect dog food.

Crinkle cut is cool
My knife finally arrived from Thailand. Fun! I’m crinkle cutting everything…

Crinkle cut is cool

My knife finally arrived from Thailand. Fun! I’m crinkle cutting everything…

Pig cheek and mushroom casserole

Pig cheeks were reduced in Waitrose from already cheap to ridiculously cheap! Fried up the last of my farmer’s market bacon with chestnut mushrooms and onion. Coated the cheeks in rice flour and fried in red palm oil and spices. Then chucked in some red wine and organic beef bone stock that I’d been stashing in my freezer. Added everything together and simmered for 3-4 hours in the pan. Turned into a beautifully thick and amazingly tasty casserole. Cheap and totally delicious.

Oxtail casserole

Fried some locally reared and cured bacon and chucked in a casserole dish with oxtails, seaweed, tomatoes, onions, oyster mushrooms and other veg. Cooked in the oven on low for the day. So easy and a lovely rich flavour.

Home made organic chicken liver pate
Raw veg, and home made fermented red cabbage.

Home made organic chicken liver pate

Raw veg, and home made fermented red cabbage.

99% perfect

This is only a 50g bar, but thin, crisp and delicious. Melt it slowly on the tongue, no sweetness, just pure chocolate bliss!

Bitter green salad

This packs a punch, minced raw kale, carrot, pea shoots drizzled with olive oil and Himalayan salt, cherry tomatoes, with a dollop of cottage cheese.

Followed by duck eggs gently fried in butter, sprinkled with grated 100% cacao. I never get tired of this, one of my favourite treats.

Artisan dairy stuff
Delighted to find some decent locally produced fermented food whilst on my travels in Spain.

Artisan dairy stuff

Delighted to find some decent locally produced fermented food whilst on my travels in Spain.