Bone Broth with the Hub’s Domestic Diva

Don’t throw away your bones just yet! Get more use out of them by making a bone broth.

| March 2018

  • Barbara Lehr teaches customers at Mother Hubbard’s Cupboard how to make bone broth.
    Photo courtesy of Indiana University Press and WFIU.
  • In "Earth Eats", radio host Annie Corrigan and renowned chef Daniel Orr uncover recipes and tips on growing and preparing fresh local food.
    Courtesy of Indiana University Press and WFIU.

Earth Eats by Annie Corrigan and Daniel Orr (Indiana University Press, 2017) compiles the best recipes, tips, and tricks to plant, harvest, and prepare local food. Written by Earth Eats radio host Annie Corrigan and renowned chef Daniel Orr, this book focuses on local products, sustainability, and popular farm-to-fork dining trends. This profile features Barbara Lehr and her resourceful bone broth.

It’s Friday at Mother Hubbard’s Cupboard in Bloomington, Indiana, and that means Barbara Lehr is preparing a demonstration in the teaching kitchen. On that day, she brought in bags and bags of beef bones.

Barbara’s bone broth is a permanent fixture in her home. “I have a stock pot going all the time,” she says. “Even though that seems like an odd practice, it was the standard practice before the 1930s. Everybody had it. As a matter of fact, I’ve seen an old-fashioned stove that has three burners and one hole. And that hole, you put a stock pot in, and you have perpetual broth going all the time.”

And it’s simple. Barbara’s recipe, for instance, has only three steps:



1. Roast chicken or beef bones. (This gives more dimension to the flavor.)

2. Cover roasted bones in water.






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