I have been looking to change up or spice up bone broth. Also I have a question regarding the type of bone I got from the rancher.
I am used to seeing soup bones be pretty much bone and nothing else. The soup bones I ordered from the grass fed rancher have a lot of meat on them! Now since I strain the broth before use (I use ends and pieces of veg etc) I dont want to waste the meat. Should I trim it down and use the meat for something else? Does anyone know what kind of meat it is (cut wise)? It was only labeled as soup bone on the package.
I have some root veg that have wilted- are these ok in the broth? Specifically salsify and turnips. What about wilted greens (kale/fava bean tops). I also bought some really good cheese this week and I heard the person in front of me talking about using the rinds in soup. (gouda ) Should I use the rinds in the broth or wait till I make a soup and boil them with the soup? How about the dried ghost chilli peppers I have.. I was thinking just a tiny bit. Would the long cooking time mellow things out or would it just be a wierd tasting chemically spicy broth? I ideally want spicy and tasting not just chemical burn. I do want to use up these peppers though! Last but not least I get fresh chanterelles every week and I save the stems in the freezer. I figured Id toss em in too?
I normally use the slow cooker and toss some bones that have been roasted for another meal. Chicken and beef mainly. In goes some onion ends, veg ends and some vinegar. Can you suggest anything else ??