Cooking with bone broth… is this a thing? My great-aunt Sadie would have said yes, indeed. Here’s the easy tutorial: After you make a batch of bone broth, freeze what you can’t use right away and thaw it down the road to use in your everyday cooking.
Store your broth in glass jars or plastic containers and place them in the fridge or freezer. Thaw your bone broth as you need: a big batch to make a pot of soup, a small batch to supplement a light soup-on-the-fly using leftover veggies, noodles and meat.
You can also freeze the finished broth in ice cube trays. Once frozen solid, transfer them to a freezer bag. Pop some of the frozen broth cubes into the pan / pot whenever you’re cooking veggies for a little extra boost of flavor and nutrition.
Aside from drinking fresh bone broth by the cup, you can use it anywhere you would use chicken broth or vegetable stock. The obvious first choice is of course as a base for soups and stews. The bone broth will add a lot of extra flavor and nutrition to all your favorite soups. Instead of adding water, or water along with a couple of bouillon cubes, use your bone broth. The broth gives all your soups and stews that yummy homemade flavor. Even something you throw together quickly will taste like you’ve cooked it for hours on the back of the stove.
But don’t just stop there. Try boiling your rice in beef broth instead of plain water for a tasty side dish. Not only will it taste much better, you’re also adding a lot of extra nutrition. You can do the same with pasta. Boil your noodles in the broth, then serve the broth in bowls before the meal.
Speaking of meals, we like to enjoy a cup of bone broth at meal time. In addition to adding lot of minerals and other good nutrients, it fills us up faster and keeps us from over eating.
If you’re making mashed potatoes, add a couple of splashes of broth to thin them out as needed. Much tastier than using water and better for you than adding more milk. Or go all out and make a batch of potato soup instead of mashed potatoes.
If you’re cooking a big pot of dry beans, replace some of the water with bone broth. You’ll get a lot of great flavor without having to add a ham bone or bacon. Give it a try the next time you put on a pot of pinto beans.