So, why the liquid diet postings – well, my father-in-law just went through terrible pain and finally surgery to pull his stomach down through his diaphragm so that it was no longer in his chest cavity! There were a lot of problems this caused, so we all hope that he will be able to heal now. To start, however, he is on a 2 week liquid diet, so the challenge is to provide high calorie, palatable liquids so he can gain enough strength to keep going. Especially when he doesn’t even have an appetite.
We had just butchered a beef and i had asked the butcher to throw all the big bones in sacks for the dog, but now I’m cooking them for bone broth before letting the dog have at them. I pack a 3 gallon stock pot with beef bones and fill with water. Bring to a boil (be ready because this full pot will boil over and make a mess the minute you turn your back!), then turn down the heat for a slow boil about 5 hours.
Using tongs, I remove the bones and place in one of those big popcorn tins. The stock will be reduced to about 8 cups. Let this cool overnight, so that the fat that hardens on top can be removed easily. I’m not completely sure that removing all that fat is good, so i typically leave few tablespoons. It sure is extra calories, which are needed, but sometimes too much fat can cause indigestion and i certainly want to avoid that.
Once this stock is made, it can be used to prepare different flavors or use it as is with maybe a bit of Real salt (which has minerals) to taste.
Here’s what i added to one quart and Jerry really liked it:
1 tsp powdered or 5 whole cloves
1 bay leaf
1 tsp thyme
1 tsp powdered celery
1 tablespoon Real salt
1 large onion, quartered
Bring to boil, then turn down heat and simmer about an hour. Strain through doubled cheesecloth into a heat proof jar. I use a regular canning jar which makes it easy to transport up to his house. This way, he can pour out what he wants to warm up each time he feels he can eat something.
The report this morning was that he really like this combination!
Note that this broth is a far cry from broth purchased in the store. When this broth is cool, it is very gelatinous indicating its source is more than water and flavour. Our cattle are pasture finished with no grain or antibiotics.