Years ago I was introduced to the idea of homemade bone broth, aka chicken/beef/vegetable broth or “stock”, as a health food by the Weston A. Price Foundation. Previously, I had thought if it as more of a luxury, something that people with a lot of time on their hands did to make the task of cooking harder and more tedious. I mean, I could get a can of it for a buck, or better yet, a few squares of bouillon cubes that would last me a lifetime. It tasted good enough, so why bother?
Ever a spendthrift, when I had the bones of a leftover rotisserie chicken in front of me, I decided to throw it in the slow cooker with some water, a bay leaf, and a tablespoon full of apple cider vinegar (because the Weston A. Price Foundation said that helped leach the vitamins and minerals out of the bones), and see what happened.
I left for a few hours, and came home to the most beautiful smell wafting down the stairs. Truly, it was like coming home to chocolate chip cookies baking in the oven, only with a savory note that made me salivate. Never had those brown putrefying cubes (that had been sitting in my cupboard for the past ten years) smelled anything like this!
I tasted the broth and it truly tasted like dirty dish water. Agh! What could be wrong? I wanted it to taste like it smelled. Harking back to my days in restaurant kitchens, I remembered the huge vat of bubbling compost (i.e broth/stock) in the very first kitchen I’d started in, washing dishes and learning the ways of a small restaurant kitchen. All of the vegetable peels and bones had gone into a huge cauldron, bubbling and spitting for hours and hours, sometimes for days. I remember the head cook telling me not to salt the broth, to let the flavors mingle, and that she’d salt it when she made the final soup.
Since I had leftover chicken from the rotisserie chicken, I made chicken noodle soup. As I salted and tasted, salted and tasted, the flavors started to develop, ending with a final HAAAALLELUJAH! that turned me into a broth believer. This was like no other chicken noodle soup I’d ever had. Not only rich in flavor, but with a depth that can only be tasted, not described.
Over the years I’ve learned to save vegetable peelings, mushroom stems, onion peels and more in a freezer bag in the freezer. When soup starts calling I can roast a couple of beef bones, or use the skin and bones from a rotisserie chicken, add the veggies and make my Easy Homemade Bone Broth.
Pointers to make the best tasting and healthiest broth/stock:
Watch my video (below)to see just how easy it is to make Homemade Bone Broth as well as descriptions and explanations as to why I use certain ingredients to up the nutritional profile:
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