So, in my last post, I confessed my bone broth craze.
I've put into baby's cups. I make soups and stews with my homemade broths all winter long. I cook it into my rices and my noodles, I cook it into rice porridge. Bone broth is a staple in my kitchen.
Here in the United States, Thanksgiving is around the corner and everyone is comparing notes on their turkeys, whether they are going to deep fry or roast them, and whether they are buying frozen or fresh, local or organic. Whatever you choose to buy, I'm begging you:
Nothing breaks my heart like the sight of bones in the trash. It makes me cringe to think of all of the beautiful soups and broths that could. have. been.
So, today, I'm going to give you a step-by-step plan so simple that it will take just a few minutes, and you will be rewarded with days of delicious brothy soups in December. So do yourself a favor and put aside that turkey frame, and after the festivities have died down, and everyone has recovered from their pie-and-turkey coma, come back here and follow my steps to making easy and delicious bone broth.
Over the years of making broth, I have been able to save time and money using two simple broth "secrets." I have shared these tips with many of my friends and even my mother! Here is how I streamline this practice in my kitchen so that I have a steady and simple way to keep an abundant supply of beautiful bone broth.