Holiday Bone Broth

The holidays bring decadent meals of roast turkey, beef, and lamb. Roasted meats on the bone are perfect for making nutritious bone broth. Homemade bone broth delivers rich flavor to soups and stews; it also packs an incredible amount of important vitamins and minerals. Bone broth contains anti-inflammatory properties, immune system building compounds and help prevent bone loss.

Once you have your bone broth you can make a variety of dishes including, pot pies, stews, hearty soups, shepherd’s pie, reduced glazes and sauces.

Today, I will share the basic bone broth recipe and a recipe for a traditional Scotch Broth Soup.

Bone Broth Nutrition:

  • calcium
  • phosphorous
  • magnesium
  • potassium
  • amino acids: glycine and proline
  • glucosamine
  • gelatin

Basic Bone Broth

  • 2-4 lbs. roasted bones (lamb, chicken, turkey, beef, pork)
  • 4 quarts water
  • 2 carrots, roughly chopped
  • 1 white onion, cubed
  • 2 stalks celery, roughly chopped
  • 1 sprig thyme
  • 1 small bunch parsley
  • 1 bay leaf
  • 5-6 peppercorns
  • 1 TBSP apple cider vinegar
  • 3 cloves garlic
  • 1 teaspoon salt

Combine all of the ingredients in a large pot so that the ingredients are covered with the water. Simmer gently over low-medium heat for 6-8 hours. Strain, reserving the liquid and throwing out the herbs and vegetables. Pick any additional meat off of the bones and reserve.


Extra Protein Scotch Broth Soup

I took a traditional Scotch Broth recipe and added beans for extra protein. The barley provides the benefits of whole grains including B-Vitamins and fiber. Whole grains and protein contribute to healthy lifestyle, weight loss and increased energy.

  • 4 quarts bone broth, (I use lamb)
  • 1/2 cup barley
  • 1 carrot, diced
  • 1/2 white onion, diced
  • 2 stalks celery, diced
  • 1 cup Jacob’s cattle beans, soaked for 3 hours
  • 1 TBSP lard or butter
  • meat reserved from bone and any leftovers
  • 1 teaspoon dried thyme
  • red pepper flakes, pinch
  • Salt and Pepper to taste

Saute the vegetables in a dutch oven with lard or butter for 5 minutes or until onion is translucent. Add the thyme and red pepper flakes. Add barley and stir, allow the barley to brown lightly. Drain the beans and add them to the pot, cook for 5 minutes. Add broth, bring to a simmer and cover for 2-3 hours or until beans are tender. The richness of the broth will provide all of the flavor you need, add salt and pepper to taste.

Serve with fresh baguette and salad.

You will enjoy this dish not only because your taste buds will be happy but also because your body will be so well nourished.