I’m thankful I can admit that my healthy and green process is just that – a process.
Because I truly can’t believe that a foodie like myself bought chicken broth for years. Finally within the past six months I started making my own bone broth out of turkey and chicken bones. I have no idea what took me so long.
I love making my own stock because:
- It’s unbelievably easy,
- It uses food I would typically dump in the garbage (like poultry bones and veggie scraps),
- It saves a lot of money,
- It tastes great,
- It freezes well, and
- It makes my home smell delightful.
Image courtesy of Nkzs
Typically I use Alton Brown’s recipe for Chicken Broth. For an incredibly simplified version, add poultry bones to a stock pot, cover with water, add vegetables and herbs, a splash of apple cider vinegar, and simmer for hours.
As a way of being resourceful and using my food scraps, I tend to save poultry bones in a Ziploc bag in my freezer. I also save carrot peels, the ends and leaves of celery, onion peels, as well as limp (and not so fresh) carrots and celery in Ziploc bags in my freezer. When I’m in a broth making mood, I pull everything out of the freezer and it simmers with the fresher ingredients.
It’s a fantastic way to reuse undesirable food scraps.
Favorite bone broth tale
Once I started making bone broth last summer, I was hooked. So much so that on Thanksgiving Day, I took my parents’ turkey carcass to my home. It definitely felt a little strange – in a “you know you’re green when …” sort of way – but they were going to pitch it. The carcass ended up yielding more than two dozen cups of broth!
What is bone broth?
To explain what bone broth – or stock – is, it’s simply boiling bones with other ingredients that add subtle flavors. While boiling, the bones release gelatin – and that makes the broth a powerhouse at fighting sickness.
Once you’ve finished simmering everything, strain and pour your broth into glass containers. Store in the refrigerator for up to a week or freeze to thaw and use later.
Do you make your own bone broth? What veggie scraps do you like to use?
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