On Friday’s show, we had a most unusual guest. It was a very nice woman from a company called Lonolife, which is about how it sounds. The company makes powdered bone broth. Normally Tom would never have such a thing on his show, but he doesn’t do the scheduling, and I like the idea.
My interest in it derives from my habit of making chicken bone broth out of every rotisserie chicken carcass in this house, and let me tell you, that’s a lot of bone broth.
Supposedly this concoction builds collagen, which is all someone needs to say to me. More important, I use this broth as a way to ingest vegetables without actually having to eat them.
It’s my version of the vegetable juicer program. I could never see myself doing that, but consumption of an eclectic array of colorful vegetables is a worthwhile project.
Tom was not fascinated by this topic, but the guest was very nice. She talked about her teenage son concocting meals using the bone broth. Actual things like dumplings, which is a very teenage thing to eat. Also great for the rest of us. I asked if she had a booklet of recipes and she told me the website has it.
The company began when the owner’s wife became ill. He started making this to help her health improve. It has evolved into something great for hikes, or just a quick boost of health. There are other flavors too, like a grass-fed beef broth. It’s become much more popular with the arrival of the Keto diet.
Mine isn’t freeze dried but it’s easy enough. See the recipe below.
Chicken Bone Broth
1 chicken carcass
1 medium onion
I bell pepper-green, red, yellow, or a combination.
2 stalks celery
1 cup chopped parsley
4 cloves garlic
1 cup chopped kale or any other leafy green vegetable
1 cup chopped bok choy
Salt and pepper to taste
All of the above ingredients are optional. Whatever vegetables are on hand works. Chop all vegetables and throw them into a large dutch oven on high heat with the chicken carcass. Stir constantly. Let the vegetables caramelize a bit before filling the pot with water.
Bring to a boil and simmer at least three hours.
Strain everything solid out. Freeze or refrigerate. This is an excellent stock as well as a filling snack.