{sorry for the delay, friends!  Technical difficulties on my end…}

Perhaps, like me, you thought that bone broth was SO 2014.  Well, apparently it was, but it continues to be uber cool garnering adoration from the New York Times, trendy diet fads and new best selling books.  It isn’t really a new thing though—folks have been making bone broth since prehistoric times.

Bone, fish (in a blue jar) and turkey broth

Bone, fish (in a blue jar) and turkey broth

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  1. Krista says:

    Your blog was very informative for me today. I have never made broth before and had no idea what it took to make them. It’s very interesting how beneficial broth can be for your body. Not only can broth fight illnesses but it can prevent them and help provide many nutrients people lack. I wish I would have known about the benefits it has after delivering a baby. I will remember that for my next one. Thank you for sharing your tips and tricks so I can attempt to make my first broth.

    P.s. Mommy brain is legit. To bad we don’t have a broth to prevent that!

  2. Deedee mcdonald says:

    Bone broth is the best, I just make batches and vacuume freeze in plastic bags.
    Your babies are beautiful !!

  3. Joy Pascarella says:

    Yep, I am going to have to try this. Thanks for the easy directions. I love reading your posts. Always pulls me away from my worries and puts me right by your side while you do your stuff. Busy mom that you are, you always find time to write about something interesting. Thank you.

  4. Susabelle says:

    I make broths but can never make enough to meet all our needs. There is a local grocery that caters to the large Hispanic population in my town, and I can buy frozen bags of “chicken paws” to make broth. Yes, they are labeled “chicken paws.” Makes me laugh every time I see it!

  5. Deborah says:

    I love home made broth. When I make the beef broth I bake the bones before hand. I look for ones that have the marrow still in place. I place foil on a cookie sheet for easy clean-up. Then I season the bones with salt & pepper. Place the bones on the foil lined pan and bake in a 400 degree oven for 1-2 hours. Check them frequently so they don’t burn. Baking the bones first gives the broth a richer flavor. I place them directly into a pot of water so they are covered, and simmer away. Sometimes, I even add a bit of red wine to the broth for an even richer flavor. Enjoy! a great winter soup.

  6. Jan Jones says:

    I’ve never paid attention to benefits of broth until now. Thank you for sharing your experience with this. I think I need to start making some!

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