Bone broth is making a come-back. It used to be quite ordinary but with inexpensive and convenient broths and stocks available in cans and boxes, few take the time to make this delicious, nutritious food. And that’s a shame because you could be getting chondroitin, glucosamine, and collagen for free! The boxed and canned broths aren’t made from bones, so they don’t have the same nutrient profile. It turns out that bone broth also helps you lose cellulite!
I first started hearing about bone broth this past winter and went for it with a passion. As soon as my bone collection (in the freezer) reaches critical mass, I’m making bone broth.
To raise awareness and encourage people to consume this helthful yet forgotten food, CheeseSlave is hosting a Bone Broth Challenge for the month of July. Earn points, get healthy, win prizes! (How lucky am I that I just made a big pot of it this week!)
So, I hereby kick off Bone Broth Month with this dish: Stracciatella, an Italian egg drop soup.
There are a number of recipes out there; I used Giada‘s, mostly (without the basil).
Sources:
- chicken bone broth, made from chicken bones from Stone Gardens Farm and Center Brook Farm, in New Milford, CT chickens and onions from Stone Gardens Farm
- spinach from Maple Bank Farm
- egg from Sport Hill Farm, likely from one of these ladies:
Great idea, CheeseSlave!