After winning the Primal Palate’s Fall Fest contest for Best Savory Recipe with my Curried Pumpkin and Apple with Raisins, I was introduced to some great paleo companies. One of which was the Bare Bones Broth Co. I have to tell you right off the bat that their customer service is fantastic. Not everyone takes the time to make bone broth as it is time-consuming, and BBB makes high-quality bone broths for purchase from their website.
Two of the three co-founders, Kate and Ryan Harvey have just published the Bare Bones Broth Cookbook (buy here!). They sent us a copy to review (and we get to share one of their recipes: Pork Bone Broth!!!). They’re also supplying a copy to giveaway – so enter to win at the bottom of the page.
I have a slight addiction to cookbooks. I love recipe books with beautiful photography. It’s a weakness. I’m trying to get a handle on it. The funny thing is: I rarely – almost never – actually follow recipes. Ironic, I know.
The Bare Bones Broth Cookbook is a physically high quality book with it’s beautiful hard cover and heavy-weight paper. My very first reaction while thumbing through these pages was that these sturdy sheets are aching to be stained with love. Filled with real food recipes, I was reminded of the type of cookbook that your grandma would pass down from generation to generation. So remember to add side notes of your own as you go through (but don’t use tiny illegible serial-killer-writing as Holley calls my handwriting…).
Not every recipe has a photo – which is a negative for me, but the photos that are in the book are very attractive (all photos on this page are from the book and were taken by the talented Christopher Testani. Seriously, check out his site).
I talked to Kate for a bit about the Bare Bones Broth Cookbook. She actually shared with me more stories than I expected, which I really appreciated. I can tell that if we ever get the chance to meet that we would connect very quickly. Their last couple years have been action-packed: marriage, career changes, everything involved with the book, moving the business, growing the business, a few re-brands…. Wow! It was clear from talking to Katherine that they, like Holley and I, are passionate about improving people’s health through real food. They both left successful careers to pursue this passion and it sounds like it’s paying off. There is no greater feeling than that of being fulfilled by following your passion. How great is it that the result is food that we can all benefit from?!
A few quick stories that Kate shared with me:
I love it! Kate and Ryan have done a fantastic job of compiling this book full of real food recipes, all involving bone broths. As you can see, this book is a winner!
- • 2 to 3 lbs pork hocks
- • 2 to 3 lbs pork necks
- • 2 to 3 lbs pork hooves
- • 20 cups water
- • 2 Tbsp white or apple cider vinegar
- • 2 onions (peeled & chopped)
- • 1 carrot (chopped)
- • 1 celery stalk (chopped)
- • 2 bay leaves
- • 1 tsp black peppercorns
- • 4 sprigs fresh thyme
- Preheat the oven to 350 F.
- On a baking sheet, spread out the pork hocks and necks in an even layer. Roast until golden brown, about 40 minutes.
- In a large stockpot or slow cooker, combine the hocks, necks, and hooves. Cover with the water, and bring to a boil over medium-high heat, then reduce the heat to medium. If using a slow cooker, set the temperature to high. When broth begins to boil, reduce slow cooker temperature to low. Skim off the fat and scum that rises to the top and discard. It usually takes about 1 hour for the scum and impurities to rise.
- Add the remaining ingredients and continue to simmer for 15 to 20 hours, adding water as necessary to just keep the bones covered – this is key to yielding a gelatinous bone broth. If using a stockpot, be vigilant about checking the water level. We’ve burned plenty of batches, and recommend using alarms to prevent burning your precious broth.
- Gently strain or ladle the liquid through a fine-mesh strainer into a container. Fill your sink with ice water. Place the container of broth in the ice bath to cool for about an hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.