I had written a blog here on our website a few years back all about the health benefits of bone broth, how to make it and some simple ways to use it. I wanted to write up a separate blog to expand specifically on how we use bone broth, because it has honestly become a staple in our kitchen. It’s something I always like to keep on hand for daily cooking and sipping.
I’m going to dig a little deeper into each of the ways we love to use bone broth in our kitchen:
cooking rice, quinoa or other grains
sautéing/steaming veggies
using as a base for soups or stews
substitute for water/broth/stock in any recipe
sipping bone broth from a mug
This way of using bone broth is SUPER simple. Simply substitute broth for water at a 1:1 ratio. For instance, instead of 2 cups water, use 2 cups broth. If you’ve only got 1 cup on hand, use it and then add a cup of water. I also love to add a tiny bit of lard to my broth (especially if the broth you’re using doesn’t have a lot of fat in it) when cooking rice so it doesn’t stick together once cooked.
When you use broth instead of water, it adds nutrients but also super rich flavor too. One of our favorite meals to utilize this is in chicken fried rice, yum!
We love to sauté veggies in lard, but another alternative is using broth! Simply pour enough broth into your pan to cover the entire bottom, add your veggies, cover with a lid and cook over medium high heat until fork tender.
This method is great with broccoli, green beans or carrots!
Bone broth is great for quick chicken noodle soup! I keep bone broth on hand in the freezer or fridge. I also try and keep pre-cooked chunked or shredded chicken on hand as well leftover from a roast chicken. Then it’s easy to throw together a quick soup!
Quick Chicken soup
4 servings
Ingredients:
1-2 T. of our pasture raised lard or butter
2 small potatoes cut into 1/2” cubes
2 carrots, peeled and chopped
2 stalks celery, chopped
1 small yellow onion, finely chopped
1 garlic clove, minced
1 qt. (4 cups) bone broth
1 bay leaf
1/2 t. poultry seasoning
1 cup shredded cooked chicken
1 T. chopped fresh parsley or 1/2 t. dried
1 t. salt (if bone broth is unsalted) & 1/4 t. pepper
Instructions:
Heat lard in the bottom of a large soup pot until shiny. Add potatoes, carrots, celery & onion. Add a splash of broth and a dash of salt. Cook 7-8 minutes or until tender.
Stir in garlic & cook for 30 seconds. Add the rest of your bone broth and bring to a boil.
Reduce heat to a simmer and add bay leaf, poultry seasoning, parsley and chicken. Simmer for 15 minutes.
Add salt & pepper. Taste and add more seasonings as desired.
Enjoy with crusty bread or grilled cheese!
There’s so many recipes out there that call for water, broth or stock and you can use bone broth in place of any of these!
One of our favorite recipes to sub bone broth in is Cajun Jambalaya. It calls for chicken stock, but bone broth has just as much flavor, if not more. PLUS you get the added nutrients and collagen!
I enjoy a good warm mug of bone broth - sometimes daily and especially when I’m feeling under the weather. It’s warm, tasty, nutrient dense and hydrating.
As you may have read from our previous blog, bone broth has been known for aiding in gut & digestive health, immune health, joint health, and may even help promote good sleep!
And unlike a lot of supplements, bone broth contains nutrients that are very bioavailable, meaning our body is easily able to absorb them.
To enjoy from a mug, simply heat up 1 cup broth via your stove or microwave, add a bit of salt if it’s not already salted, and sip like coffee. Enjoy!
