(a nourishing bowl of soup, made from my broth)
When reading past accounts of how people made ends meet, I have noticed how very little they let go to waste. While that was true for all areas of their life, it seemed especially true in the kitchen.
Think of the old fashioned farm kitchen. When a chicken was slaughtered, every little bit of that chicken was put to use, whether it be the feathers, the feet (added to stock for nutrients), or the bones. The vegetable scraps, leftover from the chicken dish, would be put to good use by going to the pig’s or chicken’s pail.
There was a cycle and rhythm to living, cooking, and nurturing their household that we have really lost in our modern age. I aim to regain as much of that as I can. Waste not, want not was a motto for so long because that’s what it took for some people to survive. I may be able to technically survive thanks to all of the fake cheap food available in our country now. But if I truly want to eat nourishing food on our budget, I must be careful that little goes to waste.
While necessary frugality may be the driving force behind me living out this philosophy, I find that it gives me even more nurturing gifts in return then I originally imagined.
This lamb stock is an example of that. My husband and I enjoyed a special meal with a beautiful rack of lamb (we bought half of a pastured lamb for our freezer). The old me would have thought “What a special meal! Won’t be able to afford that again anytime soon!”. But the new me, saw more potential in that rack of lamb then ever before. Those leftover bones, with the meat cut off, where not meant to go straight to the trash can. Heaven forbid! Those bones were full of important minerals, such as calcium, magnesium and other live giving substances. All I had to do was unlock them, and those bones would give more nurturing energy to my family.
In simple terms, I took those bones, made them into a lovely broth, and they then formed our next dinner, which was as gourmet as it was nourishing. And it only took a few minutes to put together.
While I give this recipe in hopes that you may also find it handy, I tell the longer story behind it because I wish to inspire you to the thought behind it. By wasting not, you are given the tools to nourish your family, even on a budget.
Leftover Lamb Broth
Treat this as a guideline, rather than a set in stone recipe, and use whatever you have on hand. Broths are so simple because they can flex with what you have on hand. This is a description of what I did.
The saved bones from one large rack of lamb (or bones saved from other cuts of lamb)
2 tablespoons apple cider vinegar
A couple of scrubbed carrots
A couple of washed celery sticks
One onion, peeled and cut in half.
1-In a large pot, combine all of the ingredients and cover with good quality water by about two inches (filtered if needed). Let stand for one hour (this draws out the calcium).
2-Bring to a low simmer. Simmer for 12-24 hours, until you have a rich broth. You may add more water as needed, just don’t overdo the water, as it will make a less rich broth.
3-Strain out the bones and vegetables, cool and refrigerate. It’s now ready to make a lovely soup. Enjoy!
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