As many of you may have noticed from my overreaction to the cold a couple of weeks ago, temperatures are dropping in Paris.
I honestly have no concept of how winter works. Los Angeles winters are when everyone breaks out their sweaters, but have to take them off by noon because it is too hot. Sandals are still an acceptable footwear option. Scarves and hats are accessories, and puffy jackets are too hideous to be considered.
I broke out the puffy jacket. I didn’t care that it was shapeless and transformed me into a human marshmallow. I put it on and realized that it is the warmest thing I own, and there are about 6 more months of cold weather to come. Now is not the time for vanity.
My solution to this is to make bone broth. The glorious trash soup that hipsters will pay a stupid amount of money for.
The recipe for bone broth might as well be pour water over trash and herbs, bring to a simmer and forget about it. This may not sound appetizing, but it is delicious.
Now would also be a good time to fess up and admit that I make my dog’s food. This involves skinning and boiling 2 chickens, and then adding veggies, rice and lentils. It also means that I have a lot of chicken carcasses that I am loathe to throw away without using them first.
So, after I have stripped the chicken from the bones, I roast them and boil them with the skin from the chicken, vegetable scraps, herbs and a few spices. It is by no means glamorous, but bone broth shouldn’t be.
You can always go out and buy the ingredients for your broth, but I find it best to save up scraps from the week (either in the freezer, or in the fridge). This way you are saving money, and cutting back on food waste.
Also, don’t feel like you have to drink the broth straight. The flavor can be a little overwhelming, but it can also be used like a broth concentrate. If I am cooking anything that calls for chicken broth, I simply dilute my bone broth with water, the flavor is far superior to anything store bought.
Bone Broth Recipe
Bones from 2 chickens (skin too, if you have it)
Vegetable scraps (or whole vegetables)
-Onion and garlic skins (I used some leftover leeks for this batch)
2 Bay leafs
3 sprigs fresh thyme or rosemary
2 tbs vinegar of your choice
Salt to taste
- Preheat your oven to 450 degrees F.
- Place your bones on a foil lined tray. I generally don’t boil my bones first because they are coming from boiled chicken, but if you are using raw bones, boil them first. Put tray in the oven, for 15 min.
- turn the bones over and roast until they are a nice golden brown. I usually check every 5 minutes.
- Place the bones in a large stock pot, along with the rest of the ingredients. Cover with water, and bring to a boil.
- Reduce to a simmer, and let simmer for up to 12 hours. Your broth should congeal when it is cold.