Hi all, I can’t believe it’s been over six months since my last post. Actually I can because that’s been my normal blog schedule more often then not, because you know, life). What I have a harder time believing is that here we are in December (the tail end of 2020) and we’re still in the midst of the Covid-19 pandemic. If you’re remotely aware of current events, you’ll have some idea of why we’re still in this position, so I’m not going to get into it here and talk about how there’s been a total lack of national leadership in dealing with this pandemic, etc. What I will get into is how much I appreciate what I consider another one of the basics that any home cook should have in his/her/their repertoire: broth.
Why broth? Well, by making your own broth you can save money (always a positive in my book) AND thumb your nose at dumb ass foodie trends and bullshit marketing. I hope you weren’t reading that last sentence aloud at work, on zoom or with your kids present. I guess you can say I have some strong feelings when it comes to the way certain things in the food world become fads and crass commercialism kicks in. Case in point: “bone broth”. People have been making broth for as long as food scraps and bones have existed but it’s only been in the last few years with cross-fit and the keto diet gaining traction that you have the rise of bespoke, hipster, artisanal bone broth which will often run you anywhere from $5-$8 for a 16 oz. container. Listen, I get it. If you don’t have the time nor the bones to actually make it yourself, then by all means, go ahead and buy it. But, if you cook at home, eat meat and have time, then there’s really no excuse. You should make your own broth – not “bone broth” just broth. It’s so easy. All you need are bones that you will have saved from your meat, an oven and time to roast those bones, water and a pot and stove to boil those bones. That’s it. You can also add vegetables if you want. I usually, don’t because I use my broth as a base for other soups or I add it to sauces or gravies. Alright, here’s how I do it.
