Back before all our modern conveniences there was no one who went to the store to buy chicken stock, beef stock or the like to start a soup. Bouillon cubes did come on the scene in the mid 19th century but most cooks, especially on a farm, would simply make their own stock.
I bought chicken stock and bouillon cubes for years before being taught that I could make it myself. Since we already ate a lot of chicken, especially whole chickens, this was something I was missing out on by throwing away a valuable piece of food (the carcass). I did a post some time back with pictures (because I am a visual learner) on how to create your own chicken stock/bone broth. Post Here.
I took that a step further with the realization and made beef broth as well as vegetable broths for soups too. It is beyond easy to make good use out of every last piece of food you have (the chicken carcass, the beef bones from a roast, the abundance of carrots and onions that need to be used up).
What is so excellent about making your own broths is that you can tailor them to your own family's needs. If you need lowered sodium, just reduce the salt, if you need vegetarian, just use vegetables, etc. You can also can the stock, or freeze it like my post here. In our house it hardly ever lasts that long. Our grandma's thinking has been proven over and over, the bone marrow that is released into the broth is truly what aids in healing during times of illness. Here is a great article about 8 Bone Broth Benefits.
Here is a list of a few great blogger's takes on bone broth:
Wellness Mama
Nourished Kitchen
Eater
Bone broth is one of those areas that is so easy to implement. You literally take the bones, add water and veggies (no recipe needed as long as your water does not evaporate, you are good to go) add some salt and pepper and simmer for 24 hours. It really is that simple. It can then be cooled and the fat skimmed from the top for a lower fat version. It can be frozen, canned, or just made straight into soup. Beware though, this may change your ability to run to walmart for a box of chicken stock, like everything, it tastes so much better homemade!
I bought chicken stock and bouillon cubes for years before being taught that I could make it myself. Since we already ate a lot of chicken, especially whole chickens, this was something I was missing out on by throwing away a valuable piece of food (the carcass). I did a post some time back with pictures (because I am a visual learner) on how to create your own chicken stock/bone broth. Post Here.
I took that a step further with the realization and made beef broth as well as vegetable broths for soups too. It is beyond easy to make good use out of every last piece of food you have (the chicken carcass, the beef bones from a roast, the abundance of carrots and onions that need to be used up).
What is so excellent about making your own broths is that you can tailor them to your own family's needs. If you need lowered sodium, just reduce the salt, if you need vegetarian, just use vegetables, etc. You can also can the stock, or freeze it like my post here. In our house it hardly ever lasts that long. Our grandma's thinking has been proven over and over, the bone marrow that is released into the broth is truly what aids in healing during times of illness. Here is a great article about 8 Bone Broth Benefits.
Here is a list of a few great blogger's takes on bone broth:
Wellness Mama
Nourished Kitchen
Eater
Bone broth is one of those areas that is so easy to implement. You literally take the bones, add water and veggies (no recipe needed as long as your water does not evaporate, you are good to go) add some salt and pepper and simmer for 24 hours. It really is that simple. It can then be cooled and the fat skimmed from the top for a lower fat version. It can be frozen, canned, or just made straight into soup. Beware though, this may change your ability to run to walmart for a box of chicken stock, like everything, it tastes so much better homemade!
