Look! Another recipe and another giveaway!
A couple of years ago, Marco Canora of Hearth fame (I refuse to link to my review of Hearth; I visited when I was still very green and new to learning and writing about food, and said some very ignorant, stupid things about Italian food) opened up a little window adjacent to his restaurant, from which he began selling bone broth.
As a person with Asian parents, I was immediately incredibly skeptical. I grew up drinking bone broths of many different animals; my mom made pork neck bone broth (which I have posted here & here) fairly frequently, along with amazing chicken-based soups and a few beef ones. There was also a soup she specifically made for just me that I absolutely abhorred; it was ‘bo huet’ or good for post-blood-loss (I suffered from chronic nosebleeds as a kid) – I want to say it had fish and liver in it, but I could totally be wrong. I just remember it was murky purplish in color, it smelled terrible, and I was forced to drink it to help keep my iron levels up.
My point? I was not keen on paying $6+ for a cup of broth just cuz it was a trend. I didn’t bother going to try it… but when I was recently offered the cookbook of the same name {affiliate link}, from the same chef, I took the opportunity to check it out.
To my surprise, the book addresses the international heritage of bone broths, acknowledging the Asian version, but also explaining the various types from around the world. He discusses the health benefits – the ones he’s noticed in his own body, and the ones people claim these broths to encourage. I forged ahead and decided to give the ‘starter broth’ a try – the Golden Chicken Broth.
MAKES ABOUT 6 QUARTS
5 pounds chicken wings
7 pounds chicken backs and necks
3 large onions, peeled and roughly chopped
6 celery stalks, roughly chopped
2 large carrots, scrubbed and coarsely chopped
5 bay leaves
1 tablespoon black peppercorns
1 bunch flat-leaf parsley
Fine sea salt
corinne says
Hm…I’d give brothing a try I suppose, looks tasty enough
Feisty Foodie says
I assure you it’s super tasty — you will like it! It’s almost creamy… if you like ramen broth (specifically tonkotsu/pork bone broth) this is a similar application. Or Totto Ramen, possibly like theirs.
lurker says
the fatty in me wants to make this as a base for jook. i always make rice porridge/jook as the last step of hotpot after all the fatty drippings of the meat, fish balls etc have absorbed into the soup– the result is the most succulent, rich, creamy rice ever. yeaa i would make this but what i would end up doing with it would probably negate all the health benefits
Feisty Foodie says
Haha, that sounds awesome though. It’s not that unhealthy though, it’s really rich in collagen which is excellent for body parts (joints, hair, digestion). My sister’s mother-in-law takes the turkey frame after Thanksgiving dinner and makes congee with it, so I can’t imagine it’s that bad for you!