There is a bit of a buzz around “bone broth” at the moment aye? And for good reason. It is really another one of those ancient food techniques that our great-grandparents and before would have used regularly, but our busy modern (dare I say lazy fast-food) lifestyles just don’t have time for it and so we for-go the amazing tasty health benefits.
I have been trying to keep some homemade bone broth in the fridge/freezer on a regular basis, and the more I make it the more I rely on it. It is so useful for adding instant “guts” and “flavour” to a dish. For lunch today, in a matter of minutes Mace and I whipped up this Asian inspired vegetable broth.
Just put 2 cups of chicken bone broth in a pot
Add a handful of shredded cabbage
1/2 a chopped onion
1 finely sliced carrot
3-4 thin sliced of fresh ginger for flavour
and a dash of organic naturally brewed soy or tamari sauce
Simmer for a few minutes until the veges are cooked, adjust seasoning with salt as needed.
Yum and Yum