Jaune Chat's Adventures In Cooking With a Soup Bone!

[jaune_chat]

So, the other week, Mr. Chat made a lamb roast. And though the lamb was stupidly expensive for being so out-of-season, we rubbed it with herbs and lemon juice, pushed garlic into it, and roasted it, and it was quite good. But then we were left with two meaty lamb bones just chock full of flavor

Comments

[game_byrd]

Haha! So glad you could rescue it! That sounds awful yummy! I love lamb

[jaune_chat]

Ya, the website I was using was very scanty on the quantities and sizes and whatnot to use for soup-bone-broth making. Also on the breaking before using. I know about mirepoix, but I have a special distate for onions (and to a lesser extent, celery). Even cooked to softness, I abhor the texture. I don't mind onion flavor, but having onions themselves in the soup would preclude me from eating any of it. Hence the onion salt.

I did cook it for quite a few hours (I actually started it on Wednesday night at about 1am (I'm nocturnal due to my work schedule), cooked it until about 8am, and then stuck it in the fridge until about 4pm on Friday and then started with my rescue attempts. :D The meat turned out tender, though the potatoes could have used more time.

[kuriadalmatia]

Ahhh... soup from bones! I've mostly make broth with my turkey bones but have ventured a few times with ham to make a ham & bean soup. game_byrd is right about using the mirepoix and letting the stock reduce twice before adding the main ingredients.

I've never ventured anything with my crockpot yet, but I have spiral sliced ham for the holidays ...

Cheers and Good Eats!

[jaune_chat]

Yeah, the website was a little short on tips like that; it just gave basic technique without adding anything about additional flavoring, reducing, or quantities. Well, live and learn, eh? Tips are always good!

[hiddencait]

This is DEFINITELY above my paygrade with my very little tentative cooking experience, but I just had to say that I approve of gravy with pretty much anything lol.