Homemade Chicken Broth

 

I remember reading my mom’s recipes when I was a little girl. There was a recipe from my Great Grandma Ruth entitled “Bone Soup” and I thought it was the funniest thing ever. Why would ANYONE want to make soup out of bones? There’s no meat on them?! I used to think that my great grandma, who raised 7 children in the hills of southern Oregon was crazy. I mean… who makes soup out of bones? Well, growing up has a way of saying “I told you so” and the simple answer is: Me. I drink a quart or two a day, it is the stuff that gives me energy and has been so instrumental in my healing journey. I use it for all of my soup bases and will add it to casseroles, roasted veggies, mashed veggies. You name it and it’s probably being added to a meal. Incognito style.

Broth is ancient – think Stone Age ancient and go back to the time where organ meats were king. The first soups were made by placing hot rocks in the abdominal pouches of butchered animals in order to slowly cook up mixtures of meat, bone, fat, herbs, wild grains and vegetables. To this day, there is some record of nourishing broth, either oral or written, in almost every culture.

Until the modern invention of mass canning (think Campbell’s and Progresso), many homes had a cauldron or large pot in which they kept broth simmering on the back burner. Even Downton Abbey gave a nod in Season 5 to the importance broth had in by-gone eras with The Dowager Countess (I just love her character) quipping, “every good lady’s maid should know how to make a restorative broth.” While I have no dreams or aspirations of becoming a lady’s maid, I do think that every single person should know how to make a restorative broth. 

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