No doubt just about everyone has heard of bone broth, it’s a hot topic, especially in regard to it’s gut healing capabilities.
We’ve been making it for years, and actually started making it because Rick was trained as a chef back in the day, and when we got married he liked things like real gravy made on real beef stock…and making it seemed a lot more economical (and satisfying) than buying it!
Then as time went on and more and more info came out about the vast chasm of difference in quality between your standard supermarket stock/broth and homemade stock/broth, there was no way we’d go back to buying it.
Last Autumn we held a bone broth workshop, and as the chill of the season sets in again this year, it’s such a lovely time to have a pot of broth on the stove (or in your slow cooker).
We’re holding another bone broth workshop Wednesday May 30th, 1:30pm here at Birdsong (118 Boundary St).
I’ll show you examples of what to include in your broth, how to make it, how to pressure can it (to make the broth shelf stable) and how to make boullion (reduced broth jelly, EXCELLENT option if you want to freeze broth but have limited freezer space).
We can also give you a list of where to source bones, whether fish, beef or lamb.
You will go home with a little starter kit of Birdsong herbs, seasonal produce (suitable for broth), instructions and a jar of broth (likely beef) to try.
Cost: $30. You can either pay on the day (must RSVP first) or you can pay by selecting the class from the webstore and paying online.
To RSVP, email me at firstname.lastname@example.org by Sunday May 27th.