Has this happened to you? Forgetting to add Bragg’s Apple Cider to your bone broth. I realized this oversight today as I read Saveur magazine’s list of the 100 best or most noteworthy people or trends in food. #20 on their list is “make bone broth.”
Which is very timely since I made chicken soup for dinner tonight – perfect comfort food on a cold winter evening. The chicken soup’s base is made from my homemade bone broth and it takes the soup’s flavor to a whole different level!
In order to make bone broth whenever I need it, I make sure to always freeze any bones left over from the chickens that I roast. When I’m ready to make the broth, I pile the frozen bones (break as necessary) in a crock pot, cover with water, cook on low 12 to 24 hours. That’s it!
Then, to make the chicken soup, I strained the broth when it was finished and added 3 carrots, 1 onion, 3 cloves of garlic, half a bunch of Russian Kale, cabbage and leftover chicken breast pieces.
If you’re interested in learning more about the health benefits (of which there are many) of bone broths made from animal bones as well as eating lots of good, healthy fats, check out Nourishing Traditions by Sally Fallon. It’s the absolute bible when it comes to whole food cooking and includes lots of fantastic recipes, tips, and interesting stories. The pages will inspire you to cook for health.