I know, I know. I know what you’re thinking. Just another super famous celebrity telling me about the benefits of this bone broth thing. First Marco Canora opened Brodo, then he had to buy a second stove to keep up with demand when New Yorkers went crazy for the fancy cup-o-soup, then Joy up and made a batch, which Kobe can’t stop sipping, and then Gwyneth jumped on the bandwagon (a little late, I might add, Goopy) and now here’s Leighto to be all, “Jump in guys! The (well-seasoned and long-simmered) water’s fine!”
Well, you aren’t wrong. Especially about the super famous celebrity part. I don’t know if y’all heard, but my face caused quite a commotion on a subway platform the other night.
And you aren’t wrong about the bone broth being fine, either. In fact, this brodo is more than fine. So if you’ve missed the hubbub, bone broth is the new thing. Depending on who you talk to, bone broth is either the new juice cleanse or the new lemon-juice-and-hot-water first thing in the morning or the ramps of winter. One thing is for sure, it is not the new kale. Everyone still likes kale. Kale is still the new kale. And everyone is saying bone broth can cure anything — it’s paleo! just sip it like coffee! when the bones cook for a long time they leach their minerals into the water! (sort of gross, sure, but also sounds hearty, amirite?)
Anyway, this soup is a lovely way to have your brodo and hide it from your Boyfriend, too. (Weird, your boyfriend is also captaining the Brodo Backlash? And you had to trick him into enjoying brodo with you by disguising it as regular old chicken noodle soup? We have so much in common.) It was dang delish and made for a rich base for a pretty basic soup the other night. Remember those pesto cappelletti I made a few months ago? Out of the freezer and into the pot! Same for the Barbuto chicken and chimichurri we had kickin’ around. Just a chop and a simmer to heat everything through and get the pasta to al dente, and dinner was served. The Boyfriend’s response (before he found out I was slippin’ him bone broth): “that shit was BOMB.”
Celebrities, they’re just like us!
- 1 chicken carcass
- 1 onion
- 6 cups of water
- 1 batch of pesto cappelletti or store-bought stuffed pasta
- 3 cups of chopped pre-cooked chicken (I used the leftovers from my Barbuto roasted chicken and it was magnifico)
- Chimichurri for serving, optional (again, I used the leftovers from my Barbuto roast chicken and it was to die)
- 3 T. white wine vinegar
- Put the bones of a chicken -- plus whatever other scraps you have hanging around, like a chicken backbone -- into a slow cooker.
- Quarter the onion and add it to the slow cooker.
- Add the water and 1 T. of vinegar to the slow cooker, and cook on low for 24 hours.
- Strain out the bones and onion and pour into a large container (a large bowl or roasting pan) and refrigerate. The fat will float to the top and coagulate, and you can scrape it right off and set it aside to use it later.
- Once the fat has been skimmed, bring the stock up to a boil. Throw in the pasta and cook according to box instructions or until the pasta is al dente.
- While the pasta is cooking, throw in the chopped chicken and cook until the pasta is done and the chicken is warmed through.
- Serve with a dollop of chimichurri, if using, and a ½ T. of white wine vinegar.