Made my first ever pot of chicken broth from scraps the other night. I’ve made it from cubes, powders, and even from whole chickens fresh from the store, but this batch was simply from some leftover bones, skin and scraps of meats I had been saving recently from random rotisserie meals I’ve stashed away in the freezer.
It’s so simple to do, I honestly don’t know why people buy the boxed stuff so often. Yes, it’s not nearly as quick, but it’s so much better for you and I think much tastier too. I brewed the bones and scraps in purified water some thyme, dried mushrooms, onions and some dried kombu for about 5-6 hours total (between two nights, as inspiration struck me late in the first evening).
Tonight, my dinner was a simple bowl of broth with green onion and napa cabbage, then I seasoned it with salt, pepper, sriracha and sesame oil. I think that as a child, I always mildly enjoyed chicken soup, but it was missing something. A little heat and that savory sesame oil bridges that gap. I’m now a soup person. No longer will I confine myself to the stews and stoups like beef stew, curried chicken, chili or hearty meat sauces (amazing though they may be). I could really see myself having a thin bowl of chicken or beef broth almost nightly this winter with some form of leafy green thrown in. That’s how good this “scrap” broth was.
What vegetable medleys and salads are to spring/summer and squash is to fall, so to will my broth be my winter “go-to”. Here’s to a warm and deliciously healthy winter!