The nutritional and medicinal value of bone broth continues to amaze me. Bone broths are common in cultures throughout the world and add flavor and nutrition to any dish. Also, they can be cheap to make! This version uses the leftover bones from a roasted chicken. Maybe you roasted the chicken at home or maybe you bought a whole pre-cooked chicken from the grocery store. Either way, debone the cooked chicken, save the meat for dinner, and use the bones, tendons, and whatever’s left for the broth.

Some use this simply as a base for soup, but there are countless uses. I like to cook grains in my rice cooker with a bone broth instead of water. It boosts the flavor AND causes the cooked grain to be exceptionally moist. Others will even drink a shot or two of bone broth every day and take it like a supplement. Ultimately, whenever a savory recipe calls for water I try bone broth to see how it turns out.

Experiment and find what works for your lifestyle. Check out Nourished Kitchen’s Q&A on Bone Broths for recipes to use bone broth in and tools for making bone broth.

And don’t avoid the first step where you soak the bones with apple cider vinegar or lemon juice. The acidity is vital to helps pull out the minerals from the bones.

Recipe Adapted from the “Good for the Bone Broth” recipe in the Flavors of Health Cookbook by Dr. Ed Bauman and Chef Lizette Marx.