I think that homemade bone broth is one of the most simple pleasures in life. I mean it. I know it is what has made ultrarunning possible for me as an easy to drink, salty, high fat, protein rich source of nutrition and pure deliciousness. I have been making broth, roughly once per week, during this Whole30 and then adding it as I cook. Using it to steam greens, adding it to chili and now and then just drinking a mug to warm my soul. This week, however, I think I may have made my best broth yet. This kitchen sink version, with butternut squash peels and seeds, apple cores, kale stalks, fresh rosemary, onion and a chicken carcass, is just the right mix of sweet and salty goodness. I am surprised that there is still any left!
This is one Whole30 habit I fully intend to keep on Sunday!