TIP OF THE DAY: Bone Broth From Scratch Or From Scraps
 In cold, fluey weather, there’s nothing better than a warm cup of bone broth. Here’s the recipe from Pairings & Platings.
Over the last few years, bone broth—made from the bones of beef or poultry—has become the darling of nutritionists, trendy chefs, foodies and the health-conscious. You can buy it from brands like Pacific Organic at the market, get it by the cup for takeout…or you can make your own.
Rich in nutrition, nourishing for body and soul, bone broth has been used by cultures throughout the world for millennia, to consume straight or as cooking stock.
Bone broth was a way our ancestors made use of every part of the animal: the bones, marrow, cartilage, ligaments, tendons with bits of meat, skin, feet. The long period of simmering caused the bones and ligaments to release nutritious and healing compounds.
In addition to healthfulness, bone broth is a soup and stock: a flavorful liquid to which vegetables and other ingredients can be added.
The difference is that while stock can be made in three or four hours, bone broth is simmered for 24 hours or more, extracting the maximum amount of nutrition from the bones.
But worry not about standing over the pot for a day. We have slow cooker bone broth recipes below.
In the midst of a challenging flu season, bone broth is at the ready. Like its cousin, chicken soup, it helps in recovery:
You can make bone broth from scratch—with purchased bones and bunches of fresh carrots, celery and onions—or from scraps, as Plating And Pairing does, saving up bits and pieces in freezer bags (photo #3).
You can add herbs, garlic or whatever else you like (we like lots of parsley and dill, and have even used dried chiles). A spoonful of apple cider vinegar helps pull the nutrients out of the bones, without adding any vinegar taste to the broth.
Consume the fresh broth within a week. Freeze the extra in 8- to 10-ounce portions to defrost for a cup- or mug-full.