There’s been a lot of talk about bone broth lately, so I decided to make some. I’ve been making chicken broth forever, so this is just basically chicken broth cooked for a really long time, so that the bones give up their goods.
For this experiment I bought the cheapest chicken cuts with bones that I could find, which were chicken thighs. They cost $0.99/lb at my very convenient nearby grocery store, so my total investment was about $3.50 for 2 packs of thighs. I added veggies that I had around the house – celery, parsley, carrots, some garlic, plus some seasoning – sage, thyme, bay leaf, and rosemary. I also added juice from half a lemon, salt, and pepper. Then I covered it all with filtered water and cooked it for many many hours.
Here is the delicious result. The house smelled so good! After about 6 hours my son came in and immediately wanted to make chicken soup, so we did. I strained out some broth, we just simply shredded up some of the chicken from the thighs in the broth and put the bones back in, then added some carrots and noodles.
Now, I know that kids like the food that they cook better than if the mom had cooked it, but this is what my 11yo said, “This soup is so good that I want to cry.” I’d say it was worth breaking from the experiment for that quote.
After the soup break, to imbue that new water with the essence of the bones, I added more water and kept cooking for 2 hours on high and overnight on low. In the morning I strained out the solids and put the “liquid gold” into glass containers. It is good, but a little watery. I don’t think the bones had the strength to power two batches, so I’ll just make it for 8-10 hours next time without the soup-making hiatus in the middle.
Still, absolutely delicious and pretty much my favorite breakfast drink! I will put it in the fridge and then heat up a glass at a time to drink.