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Category Archives: Soups / Stocks
If you’ve been following along, you’ve now got a refrigerator full of bone broth. What do you do next?
At this point the broth has settled overnight in the refrigerator. You can see three distinct layers—fat, broth, and sediment. You can skim off the fat to use in cooking if you purchased high quality birds. Otherwise discard the fat and the sediment.
So you started your chicken bone broth yesterday and woke up to delicious aromas this morning. You’re in the home stretch and you can almost taste the best chicken soup you’ve ever had.
Bone broth is all about extracting gelatin from the bones. Gelatin breaks down into collagen which is a critical building block for our bodies. I credit bone broth alone with the improvements in my skin and digestion. My chiropractor has also noticed a marked improvement in my ability to be adjusted and to hold an adjustment.
Chili was an old family staple growing up. It’s so warm and comforting in the winter. When the temperature dips low enough to switch on the heater, my mind immediately goes to this recipe. To be clear, this is not “Texas-style” chili. My mom grew up in Michigan. This is probably more appropriately called a stew, but we call it chili in my family. So there!