I figured that if we were talking about roasting a chicken this week, then we may as well talk about bone broth too. Bone broth is essentially a hybrid between a traditional broth (water simmered with vegetables, aromatics, and meats) and stock (water simmered with vegetables, aromatics, and bones – sometimes roasted, and sometimes with meat still attached); as explained very well in this article via epicurious. The base of bone broth becomes slightly gelatinous as the ingredients simmer for several hours, or up to a full day.
This stuff has definitely been trending in the last year or so, and as a result, I have seen a lot of debate as to terminology (i.e., above), how to make it, and the overall efficacy of its health benefits. I am not going to tackle that last part, but I will tell you a few reasons as to why I am really into it instead:
- Bone broth is incredibly simple to make. Throw everything in a large pot, boil, reduce, and strain. I love that this “recipe” basically becomes a catchall for scraps we might otherwise waste. I also like to pack some extra punch in mine by adding turmeric (anti-inflammatory), apple cider vinegar, and fresh lemon juice. I will typically drink it plain, but occasionally dress it up with extra vegetables (I like thinly sliced radishes on top for bite.) or use it as the base of another dish.
- Sipping on a cup of it makes me feel all warm and fuzzy inside. I think it goes back to being sick as a kid, when my Mom would make me a bowl of extra broth-y chicken soup (Errr…If my Dad was taking care of me, a bowl of “Mrs. Grass”. That was and still is his jam!). I instantly felt better.
- It fills me up! This is a random thing, but I work from home, and when I am working or in a good groove with a particular project, I really don’t like to stop and eat. Yet I am always hungry. : ) Sipping on a cup of this broth is a good way to keep those vibes flowing, yet still nourish myself.
This weekend, I plan on cooking my usual Sunday Dinner and turning the leftovers into this. I have also been reading a ton lately (I just finished Love Style Life by Garance Dore. It was quick, cute, insightful, and included some pretty sage advice from one of the best in the blogging business!) and am going to tackle Big Magic in the next couple of days (With a cup of broth in hand, obviously!). If you have any other book suggestions, please send them along! I think we may need to start a club!
- 1 chicken carcass (+ any meat leftover)
- 2 carrots, peeled and cut into thirds
- 2 celery stalks, cut into thirds
- 1 onion, peeled and quartered
- 1 bulb fennel, cored and cut in half
- 5-6 stems fresh parsley
- 2 bay leaves
- 1 lemon halved
- 1 tablespoon apple cider vinegar
- 10-12 cups water
- Place all ingredients in a large pot (I can fit all of the above and just about 12 cups of water in a 5 quart Dutch oven.). Bring to a boil. Cover and reduce the heat to low. Simmer for at least 6 hours, up to 24 hours. Remove from the heat and strain. Discard the solids. Drink the broth plain, or use as the base of another dish!