Embrace Your Destiny: Using Bone Broth

Just Drink It!

I try to have a cup of bone broth everyday at lunch usually. It's easy to pour into a cup and heat in the microwave for 40 to 60 seconds. If I have to defrost a quart that will take 10 minutes on defrost in the microwave. I try to remember to get it out of the freezer the night before but do forget sometimes. It's interesting that hubby, Donnie enjoys it too. It depends on the bones I used in making a batch, but usually I'll add water to dilute the broth. It's been very rich looking and tasting. Right before heating, I'll add a pinch of pink salt to taste and fresh ground pepper. A quart of broth will last us three days if we only use it for drinking.

Other Uses

The bones I got in good supply from my source in Franklin, have a lot of meat on them. The meat cooks up really good and is very tasty. This makes into an easy, quick vegetable soup. 

But first, I'll prepare the  vegetables. I will chop one onion, 2 cloves of garlic and two nice stalks of celery, green pepper and sliced carrots. I always sweat the onions, then add the celery, garlic, green pepper and carrots. In the summertime, I'm sure I'll use whatever fresh vegetable are available. I really like to get a nice handful of green beans and a couple ears of corn to add too. I'm sure the frozen is fine to use, but I like fresh if I can find it at Ingle's. I trim the beans and break into 1 inch pieces. The corn is easy but can be messy to cut off the ears. It's just so good in the soup. 

The broth is the hardest ingredient to make from scratch. When I have a good supply in reserve, I'll use half of the quart and dilute with 2 cups water. The broth is added at the end of the preparation process. I usually dilute generously with water. At this point, I'll also add a can of diced tomatoes. I'll use fresh when they are in season. Throw in a bay leaf, fresh or dried herbs like basil, thyme, and rosemary or whatever you like. If I have fresh, I will use fresh.

The preparation time from start to finish for me, and I'm not fast, is 30 minutes. The cooking time is whatever you want or need it to be. I have served it up in a hurry after cooking 20 to 30 minutes, or I've let it simmer for an hour. 

Clearly, this is more soup than we will eat for dinner. I keep freezer containers on hand and freeze. These make tasty dinners when I don't feel like cooking or don't have time. It's a stand alone meal with crackers, French Bread or can be paired with a salad. Again, it's all about what I feel like doing.