In case you missed Lorraine Ferron’s cooking demo earlier this month, below are the recipes she handed out, describing how to make a nutritious bone broth, as well as dog treats from the softened bones. Many thanks to Naked Acres Farm who donated bones for the demo, and Gales Meadow Farm, who donated fresh herbs!
In a large pot, place beef, lamb or chicken bones and cover with water, and add a small amount of apple cider vinegar, up to 1/2 cup for large batches. Place over low heat for 24 hours, then remove the broth and enjoy it in soups, sauces or as a daily tonic with fresh herbs and a small amount of salt. Discard the bones, or optionally, replace the rendered broth with water and apple cider vinegar and repeat the process again. Over time, the bones will soften as the minerals and proteins are dissolved into the broth. The qualities of the broth will change too, depending on how long the bones are cooked and what part of the animal they are from.
2 cups softened beef or lamb bones, grated
2 cups carrots, grated
1/2 cup parsley, chopped finely
3 eggs, blended
3 tablespoons chia seeds
Combine all ingredients and form this dough into a rectangular patty on a nonstick baking sheet. Bake at 350 ˚F for 90 minutes. Remove the patty and cut into slender lengths, turning each strip onto its side, and bake again for 45 minutes at 250 ˚F. Turn off the oven, allowing the biscotti to cool in the oven. Store in the fridge for up to 2 weeks, or dehydrate to store longer.