I love beets, but fresh ones are so expensive. I tried growing some last summer and only got teeny ones, but they were wonderful and beautiful roasted with some carrots. Next year I plan on actually preparing the soil, so my root vegetables have a chance.
Bone broth? Never heard of it, but it sounds a lot like the stocks I’ve been making for years ;) I just made some chicken stock from some chicken leg quarters that were cheap - $.29/lb. I love deals like that. I simmered ‘em for 30 min, took the meat off, them threw everything left in the pot and simmered another hour or two, with some leftover veggies. I simmer gently only, never boil. Alton Brown, who if course is never wrong, says that boiling makes the stock cloudy plus tightens up the... whatever the animal part is in the bones... so it doesn’t release as much gelatin.
I strain it, then stick it in the frig overnight, then skim off the solidified fat. If I don’t use the skin or fat, this isn’t necessary.
I put vegetables in a Ziploc bag in the freezer anytime I peel a carrot, trim celery, peel an onion. I just add them to the bag each time, and use some when I make stock. Beware that onion peels make stocks brown. Red onion peels would be an interesting addition too, wouldn’t it?
I made ham stock last week too - same process. I use it in pasta e fagioli and pea soup.
I adore canning stocks! It seems to really enhance the stock flavor and having a shelf stable stock on hand is great.
You are correct. Everything I’ve read about bone broth indicates that it should NOT be boiled, but simmered very slowly.
-JT
That fat is called schmaltz, a necessary ingredient to fry chicken livers. Mash the chicken livers with the schmaltz used to cook them, incorporate diced hard boiled egg, minced onion, and a bit of mayo; salt and pepper to taste. Spread on a good hard rye bread with sliced onion. Yum!
No matter what I do, I can’t get beets much bigger than a golf ball.
I finally gave up.
I like them in salad, soup, pickled.