Bone broth is a new fancy, schmancy name for what I’ve been making for years. I first made it in the late 1970s after we moved to Harding County. Only we didn’t use the now trendy term “bone broth.” If we boiled a chicken or turkey carcass in a pot of water for a couple hours, we called it chicken broth. Or turkey broth. If we did the same with beef bones or ham bones, we called it beef broth. Or ham broth.
This morning, I made chicken broth. Not bone broth. The sight and smell of the pot bubbling on the stove reminded me of the Harding Country values that blessed my kitchen during our 7 years living there and for the 36 years since we left.
- Use what you have because “running” to the grocery store is a pain when the grocery store 23 miles away.
- Refuse to throw away something that looks like garbage (like bones) until after every bit of goodness has been eked out of it.
- Homemade is best.
- A deep freeze is your friend.
- So make lots of whatever you’re making and freeze it.
- In winter the great outdoors makes a good freezer, too. (Which explains while several jars of broth are cooling on the front porch before they go in the deep freeze.)
While the broth cools, I’m brainstorming ideas about how to incorporate those cooking lessons into future books in the West River Mystery series. More than the recipe included at the end of each one. Something integral to the cozy mystery being solved. Because in kitchen values are worth passing along. Because there will be no pressure to use the phrase “bone broth” since no one in protagonist Jane’s world would use such a pretentious term. And because See Jane Cook! is a really good title.
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