Cold and flu season is here. I would know because for the past week my voice has sounded like Fran Drescher and I want to punch my own self in the face.
This also means it is soup season which translates to broth. I digress.
I’ve been making my own vegetable broth for years and freezing it in 1-2 cup portions. Lately, however, I’ve made bone broth a couple of times.
I know. It sounds disgusting. Like some sort of carnivorous witch’s brew with loose bones and eyeballs floating around. But hear me out because it’s not much different than other broths and has added nutritional benefits such as collagen. There is of course speculation suggesting the benefits of bone broth is just a bunch of hooey but what the hell - let’s be trendy. Here is what the New York Times has to say about it.
You’ll need animal bones to make this (gags). You can hang onto bones from other recipes and store them in the freezer. For example, if you have the remains from a rotisserie chicken - dare I say carcass (gags) - you can use this. Personally, I can’t handle the vulgarity of it despite the fact that it is more cost effective.
I purchase a big pack of raw chicken wings, seasoned them with salt and pepper and the roasted in a 425-degree oven for 30 minutes. Then I put the wings in my Instant pot along with some vegetable scraps I’ve been hoarding in the freezer. Saving vegetable scraps this is my alternative to composting.
I don’t compost because I hate having a container of garbage on the counter that attracts flies and then traipsing out to the backyard to dump said garbage in a rancid pile of waste like some savage. I’m not against composting, I hug trees and shit, I just don’t care for the process.
Anyway, here is how I make bone broth and vegetable broth.
Ingredients and Instructions
1 pound chicken wings
salt and pepper
8-10 cups of water
random vegetables that you think would be good in a soup, either whole vegetables or scraps
Pat the wings dry, season with salt and pepper, and roast in a 425-degree oven for 30 minutes. Add the wings to an Instant Pot along with the vegetables and water. Cook on high pressure for 2 hours. Yes, 2 hours. I know that is a long time especially, for a pressure cooker. Allow the pressure to release naturally, cool, strain, and freeze or use in a recipe.
If you do not have an Instant Pot…
Follow the same ingredient list and instructions as listed above, but cook on a stove top for 1-2 hours. Please note that this method will not be bone broth, just chicken broth. You can also omit the chicken and just make a vegetable broth.