For a long time, it seemed like no one could make bone broth in this country.
But as of late, people are starting to realize how much easier it is to make it at home.
The best thing about making bone broth at home, says Debbie D. Davis, author of the cookbook “Bone: The Complete Guide to the Great American Food of All Seasons,” is that it tastes amazing and tastes good.
Davis says that bone broth is often the most authentic bone broth you can find, and it’s a must-make at Thanksgiving.
“The thing that makes it so good is the bone,” she says.
“It’s got that rich, rich flavor that really brings out the flavor of meat.
And bone broth has that wonderful texture that is really satisfying to taste.”
Diners at home can get bone broth from many sources, but if you want to make your own, you can’t go wrong with a batch of chicken broth from a local grocery store.
This is the perfect recipe for a turkey feast: 4 pounds chicken broth 1 tablespoon fresh thyme, chopped 1 cup finely chopped onion 1 cup carrots, peeled and diced 1 cup broccoli florets, chopped, roughly chopped 1 tablespoon minced fresh garlic 1/2 cup heavy cream 1/4 cup heavy whipping cream 1 tablespoon butter 1 teaspoon ground cumin 2 tablespoons ground coriander 2 tablespoons paprika, freshly ground 1 tablespoon dried oregano 2 teaspoons ground black pepper 2 teaspoons dried thyme 1/8 teaspoon ground cinnamon 1/16 teaspoon ground nutmeg 1/12 teaspoon ground allspice 1/6 teaspoon salt 1/3 cup dried cranberries, or 2 large raspberries, finely chopped 3 cups whole-grain rice (or other white or brown rice) 3 cups frozen peas, thawed 1 cup chopped parsley or rosemary, or 1/1 cup chopped red onion for garnish Directions: Place chicken broth, thyme and onion in a medium pot.
Cook on medium-high heat, stirring occasionally, until onions are translucent and chicken is fork-tender.
Remove chicken from heat, shred with a potato masher, and place back in pot.
Stir in broccoli, carrots, and broccoli flores.
Add garlic, broth, cream, and cream.
Bring to a boil over medium-low heat, reduce heat, and simmer for 30 minutes.
Remove from heat.
Add cornstarch, stir, and whisk until smooth.
Add chicken, cover, and refrigerate for at least one hour before serving.
Store in an airtight container in the refrigerator.
Recipe Notes: You can use chicken broth to make bone-ins or bone-outs, but be careful when you cook with chicken.
The broth will not stay pure as long as you cook it at high heat, so be sure to use bone broth for bone-balls or other appetizers.
If you are cooking with chicken broth on Thanksgiving, you might want to use a more flavorful broth like a broth from your local grocery.
Also, the broth you use will change depending on how you cook the chicken, so it’s best to experiment with your broth before you buy it.
The bone broth can be made ahead and frozen for a quick meal, but it’s better to save up for a longer holiday.
If the broth doesn’t taste right for you, you’ll need to cook the broth and serve it at the end of the meal.
You can also use a bone broth that has been frozen or that you made in advance.
You could also make bone soup by mixing a few tablespoons of frozen broth with 1 tablespoon water and adding it to a soup pot.
This can also be a great Thanksgiving dinner.
Recipe Source: Debbie Davis, The Washington Times (Maine)