TINA CRAIG’S BONE BROTH
THE HEALING SOUP

Bone broth is one thing I always have on the stove. It’s the “healing soup” and start (stock, base, basis) for so many other soups too. The best part, it’s super easy to make.

 

3 POUNDS SOUP BONES
 
2 POUNDS CHICKEN BACKS AND CARCASSES, SKIN AND EXCESS FAT REMOVED
 
2 TABLESPOONS SESAME OR AVOCADO OIL
 
1 LARGE ONION, SKIN ON, ROUGHLY CHOPPED
 
12 GARLIC CLOVES
 
1 3-INCH KNOB GINGER, ROUGHLY CHOPPED
 
2 WHOLE LEEKS, WASHED AND ROUGHLY CHOPPED
 
2 DOZEN SCALLIONS, WHITE PARTS ONLY (RESERVE GREENS AND LIGHT GREEN PARTS FOR GARNISHING FINISHED SOUP)
 
6 QUARTS OF WATER IN LARGE BOILING POT
 
1 TABLESPOON APPLE CIDER
 
FOR EXTRA FLAVOR ADD CARROTS, DAIKON AND/OR WHITE PEPPER

 

Place soup bones, chicken, onion, garlic, ginger, scallions and leeks in large pot and sear until deeply browned. Fill pot with at least 6-quarts of water. Add 1 tablespoon of vinegar to draw out minerals in bones. Cook on high until boiling. Turn down to low and simmer for at least 10 hours. I like to cook mine for 24 to 30 hours. Turn it off at night and continue to simmer broth the next morning. Do not leave on stovetop unattended. For extra antioxidants, add goji berries. For extra flavor add carrots, daikon and/or white pepper. Switch to oxtail bone for a different flavor. Enjoy!