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5 Best Bone Broth For Dogs

Bone Broth For Dogs

The best bone broth is made with the toughest parts of a good animal or fish — think knuckle, backbone, tail, etc. The meat is then simmered in water to create stock that can be used as an ingredient in other dishes. It’s not just healthy but also tasty! Here are ten of our favorite homemade bone broths you should try this year…

1. Chicken

Make your own delicious chicken broth using leftover cooked chicken pieces. Just cut up one pound of boneless white meat into small chunks, add them to two quarts of cold filtered water, bring it all to a boil, lower heat, cover, simmer for about three hours until flavorful and rich.

Strain through cheesecloth or a clean coffee filter set over a bowl. This makes enough stock for 8 servings. Store leftovers refrigerated for 2 weeks. Yield: 4 cups.

You’ll need four pounds of whole raw fresh herbs like parsley, thyme, chives, rosemary, sage, and/or marjoram if making herb infused chicken stock. If you’re short on time, use 1 cup dried Italian seasoning blend instead of fresh herbs. Also consider adding salt at the end of cooking, after strainng, to taste.

If you prefer to cook your chickens from scratch, here’s a simple way to make extra juicy tender fried chicken. First, buy some organic free range chicks. You will have to process these yourself by removing the head and feet before butchering.

Then proceed as follows: Rinse under cool running water, remove any pin feathers. Trim off excess fat around cavity opening. Make several shallow slits along both sides of the breastbone. Remove innards and giblets. Cut out any remaining fat deposits from carcass.

Separate drumsticks from thighs, rinse well. Pat dry. Season generously inside and outside with sea salt and freshly ground black pepper. Use tongs to hold down skin while brushing lightly with oil. Heat large skillet to medium high temperature.

Place carcasses in pan without touching bottom. Cook 5 minutes, turn legs forward and continue cooking another 3 minutes. Turn again and cook 7 more minutes. Flip carcasses back over so they rest sideways across the pan. Continue cooking 15 to 20 minutes longer until golden brown and crisp. Let stand at least five minutes before serving warm.

2. Beef

Use the tougher part of the cow such as chuck roast, brisket, round tip, sirloin tip, eye of round, top loin chop, rump roast, ribeye roast, tri tip, or flank steak. Most supermarkets carry these cuts since their prices tend to be less than prime steaks.

To prepare the tough muscle tissue, first trim away most of the silver skin and connective tissue from crosswise sections. Next, place the trimmed piece between two sheets of waxed paper and pound firmly with a meat mallet to ¼ inch thickness. Repeat pounding step with second side, continuing to reduce each side slightly thinner towards desired final thickness.

Next, season each side heavily with salt and pepper. On stovetop, sauté briefly in hot olive oil and transfer to slow cooker. Add onions, carrots, celery, garlic, bay leaves, peppercorns, and cumin seeds. Cover and cook 6 to 12 hrs on low setting. Once done, discard veggies and skim fat off surface. Puree contents in blender.

Return liquid to pot and keep covered tightly overnight in refrigerator. Skim additional fat during next 24 hrs. When ready to serve, pour through fine mesh strainer & season with salt and pepper to taste. Serve chilled garnished with chopped green onion tops. Yield: approximately 16 cups.

Here’s how I get rid of those ugly little strings hanging off my beef slices: After slicing the meat thinly lengthwise, run finger tips parallel to string direction along both edges of slice. Lift strand toward middle of slice.

Hold against blade edge of knife at either ends of strands. Bring blade toward meat and press downward quickly and hard. String should break easily with no resistance. Repeat procedure on opposite side of knife. Voilà’ – nice thick slices! No matter what type of meat you choose, always remember to read labels carefully when buying packaged pre-cut meats. Some packages contain added sugar or sodium which may cause health problems.

3. Lamb

Cooking lamb takes much longer than poultry because its fatty tissues must render slowly. In addition, there’s special equipment needed to steam lamb properly. So why bother? Because it tastes better! Lamb has become increasingly popular recently due to increased demand.

There is even a specialty shop called “the Meat Hook” located in San Francisco where customers order custom cuts of fresh lamb. A customer can request his or her perfect cut of lamb and arrange pickup within 48 hrs. But don’t fret if you want to save money.

Many grocery stores now offer precut lamb chops with pink flesh. Look for signs advertising USDA Choice grade lambs. These are usually sold frozen in packs of six. They are great quality and cost half price compared to retail sales. Thaw frozen chops in refrigerator overnight. Or thaw in microwave oven according to package directions.

Note: Lamb shanks are often overlooked yet extremely versatile. Shanks come attached to a joint of leg and shoulder. Therefore, they take very long to cook. However, once prepared they’re easy to store in the freezer and reheat later in soups, stews or casseroles. Simply separate the joint from the shank and wrap separately in plastic. Defrost completely in refrigerator before cooking.

4. Vegetable-based beef soup (veggie broth)

This hearty meal is ideal for rainy days and dreary winter evenings. Although I personally favor beef, veggie version is especially satisfying and nutritious. This dish really feeds the soul! All you need besides ingredients are pots, pans, knives, cutting board, colander, mixing spoon, ladle, spatula, and of course patience.

Here’s step-by-step instructions: Chop 1 ½ lb. lean ground beef. Saute finely diced onion and carrot in a heavy saucepan coated with butter. Sautè thoroughly until almost caramelized. Stir in sliced mushrooms, minced garlic, coarsely chopped tomatoes, tomato paste, and basil. Mix together cornstarch and flour, stir into mixture.

Gradually add 1 quart beef broth stirring constantly until smooth. Reduce heat and let simmer uncovered 30 minutes. While soup cooks, mix 1 tablespoon Worcestershire sauce, 1 teaspoon seasoned salt, and 1 dash pepper in 1 cup milk. Pour into soup only when near completion. Do not thin with water. Stir occasionally to prevent sticking to pan surfaces. Ladle into individual soup plates. Garnish with grated Parmesan. Top with shredded mozzarella cheese and crushed Italian bread crumbs. Serves 4 people.

5. potato leek soup

I love potatoes! Especially boiled ones. My grandmother would put hers directly into the boiling water, unpeeled. At the same time she’d fry up strips of very thinly sliced leeks. Both were served immediately. Why did she do that? She believed in eating right away. Nowadays we call them scallions. Anyway, I’ve been experimenting lately trying new ways to incorporate potatoes into various meals.

Here’s one of my favorites. Peel and dice 2 lbs. Yukon gold potatoes, wash and soak 3 large leeks in salted ice water for 40 min., drain and reserve soaking liquid. Melt 3 tablespoons unsalted butter in Dutch oven or wide-bottomed stainless steel pot over medium heat. Carefully add leeks and sweat them gently until soft and translucent. Sprinkle with paprika and cook for another minute. Push everything to the side and allow rendered fat to collect in the center.

Using a wooden spoon, scrape up bits stuck to the underside of the pan. Allow fat to accumulate until bubbly and starting to crackle. Take care of the foam though. Too much could burn. Add 2 cloves garlic, 1 sprig fresh thyme, and 1 bay leaf. Deglaze the pan with ⅓ cup cognac, scraping up sticky stuff on the pan bottom.

Boil rapidly until reduced to glazed consistency. Stir frequently. Add 3 cups reserved leek soaking liquid, 1 ½ teaspoons kosher salt, and pinch of freshly ground black pepper. Simmer until potatoes are fork-tender. About 25 mins. Transfer to deep soup tureen, sprinkle with lemon juice and dill, and serve immediately. Makes 6 to 8 servings.

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