Recently I came home from the farmers’ market with several bags of leftover herbs, onions and some purple carrots. I decided to use them in my weekly batch of bone broth.
I bought a bag of cleaned chicken feet (best source, but other bones can be used) from “What’s Your Beef” Butcher and put them in a large crock pot and covered them with water (but leave enough room for adding veggies). Then I tossed in two big purple carrots, an onion quartered, the leftover rosemary, Mexican tarragon, oregano, lemon thyme, dill, and sage. I added a splash of champagne vinegar (you can use any vinegar), an old stick of celery from the fridge and some sea salt. (you may need to finish filling the crock with water at this point) I turned it to medium and will let it cook for two days (24 hours is minimum). When it is finished, it will be a dark golden brown, very aromatic, and absolutely full of minerals, glucosamine, chondroitin, and calcium. This is health in a pot! Jay and I have a cup of this every morning with a cooked egg dropped in it. It makes a great pre-workout snack. We also use bone broth in much of our cooking, such as soups and chilli. A great way use it is to add it to sautéed vegetables and let it simmer until it is reduced to just the smallest amount, but full of flavor. It is sometimes called “stock”, but technically, broth is stock that has been seasoned with salt (ready to eat!). Most people use them interchangeably.
This is a fantastic way to use up some of those veggies and herbs that just couldn’t get used before your next CSA bag arrived.
Eat your veggies (or use them in broth),