50 Ways to Eat More Bone Broth

Fish Stock

If you aren't already signed up for the Bone Broth Challenge — click here to enter now! I'm giving away $250 worth of prizes this month.

And don't worry if you're just getting started — I'll be doing random double- and triple-points days throughout the month so you can catch up.

Are you eating enough bone broth? Did you know it can improve your skin, and harden your bones and teeth? Did you know it can even reduce cellulite?

50 Ways to Eat More Bone Broth

1. French onion soup
2. Poutine – A Canadian dish consisting of French fries smothered with homemade gravy and cheese curds — recipe coming this month!
3. Japanese miso soup made with homemade dashi
4. Roast duck with cherry reduction sauce
5. Homemade JELL-O made with gelatin powder and fruit juice or coconut water — recipe coming next week (I use Bernard Jensen or Great Lakes brand)
6. Split pea soup
7. Cold gazpacho
8. Biscuits and gravy
9. Head cheese (see my post on How to Cook a Pig's Head)
10. New England clam chowder
11. Yogurt with gelatin powder
12. Mashed potatoes and gravy
13. Aspic on liver pate
14. Risotto
15. Pot roast with gravy
16. Reduction sauce, served with any roast meat
17. Kefir smoothies with added gelatin powder
18. Minestrone soup
19. Chicken soup with rice
20. Brown rice cooked in broth
21. Drink it straight!
22. Homemade Vietnamese pho
23. Crockpot pork & beans
24. Brisket tacos — recipe coming this week
25. Butternut squash soup
26. Lentils cooked in broth
27. Chicken noodle soup
28. Greek Avgolemono soup
29. Scottish Cock-a-leekie soup
30. Prime rib au jus
31. Tomato soup
32. Hungarian goulash
33. Tortilla soup
34. Mulligatawny soup
35. Carrot ginger soup
36. Thai soup with coconut milk, lemongrass and shrimp
37. Corn chowder
38. Fried risotto — leftover from the night before and then fried in bacon grease or duck fat
39. Bangers and mash with gravy
40. Gelatin powder added to beet kvass
41. Giblet gravy
42. Cream of mushroom soup
43. Manhattan clam chowder
44. Refried beans made with chicken stock
45. White bean chicken chili
46. Lobster bisque
47. Egg drop soup
48. Tuscan white bean soup
49. Shrimp gumbo
50. Texas chili

Share Your Favorite Ways to Eat Bone Broth

Please comment below and share your favorite ways to eat bone broth. Those of us who are taking the challenge need the inspiration!

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

327 thoughts on “50 Ways to Eat More Bone Broth

      1. Sorry one more, can you tell me if you can make beet kvass without whey? I cannot have whey yet but have 3 beets sitting on my counter waiting to be turned into kvass.

          1. i will eat/drink just about anything… or at least try it. but beet kvass just tastes aweful to me.

            1. I totally agree, imblst! I’ve made it… reeeeeally tried… but ergh! Too earthy a flavour even for Little Miss Not-so-fussy!

            1. I’ve never tasted kvass. I have read a lot about it, I like the idea of fermented drinks………. kombucha is by far my fave. i would use the whey, not much of a salt person.

              1. Kombucha is my favorite, too! Beet kvass seems a bit too salty. I think it is because I already get plenty of unrefined salt in my diet.

                1. the culture used to create kombucha is sometimes called a mushroom- but that is a description based on appearance not substance. Kombucha is made with a culture of yeast and bacteria. It results in a detoxifying probiotic drink.

        1. I prepared and ate beets for the first time last week. I did not make kvass, but if you are looking for other ways to eat beets, let me know.

          One way was to simply bake them like you would bake a bake potato. Once baked the skins slipped right off and it was really tasty. I even chopped up the baked beet and put it in my soup. It was good.

          Another way was I found a recipe for chocolate cake that incorporated beets. It was so moist and chocolatey.

            1. imblst, I will type up the recipe a little later. I need to finish doing math with my kids first. But in the mean time, it is called Secret Chocolate Cake and it is in the Simply in Season cookbook.

                1. found it
                  Secret Chocolate Cake
                  This is the recipe as written in the book with my changes in parenthesis:

                  2 cups beets (cooked, peeled (I didn’t peel them) and chopped)
                  1/2 cup applesauce (I used my homemade and canned applesauce)
                  Puree until smooth, set aside.

                  1 1/2 cups sugar (I used 1 cup)
                  1/2 cup oil
                  1/2 cup plain yogurt (I used chocolate yogurt)
                  3 eggs
                  Combine in large mixing bowl and beat with electric mixer for 2 minutes

                  1/2 cup baking cocoa
                  1 1/2 tsp vanilla
                  Add along with pureed beets, beat for another 90 seconds

                  1 1/2 cup flour
                  1 cup whole wheat flour (I used white whole wheat for all the flour)
                  1 1/2 tsp baking soda
                  1/2 tsp salt
                  1 tsp cinnamon
                  Gradually sift into the batter, mixing it with a spoon until just blended

                  1/2 cup chocolate chips
                  Stir in

                  Pour into 9X13 inch baking pan. Cook at 350 F 40-50 minutes, until knife comes out clean.

                  1. I see you found it! I am embarrassed to admit that I just spent 2 hours searching the whole Cheeseslave blog to find out who asked for the recipe so I could type it up. Eek! I could not remember where I made the comment. I kept thinking it was the “Summer Recipes” page and when it wasn’t there, I was confused. I searched an searched, never thinking it would be the 50 ways to use broth page. Well, anyhow I am glad you found the recipe. Luckily I named the cookbook for you.

                    1. it is very hard to find comments, clearly the comments sections are not set up for conversations!

                  2. By the way, it sounds like you made it. How did it turn out for you?

                    For mine I used homemade plain yogurt. Also, we ate it plain with no frosting or icing. And it was so moist and delicious.

                  3. That cake sounds so delicious! I’m headed to the farmers market tomorrow. I think I’ll get some beets!

                    1. i didn’t make it yet… i just copied it off her website.. and………. i searched for a while toooooo… trying to find where to post the recipe.. tee hee hee…. that’s funny!

                  4. Thanks for posting this recipe. I will try it for my family that eats sugar and chocolate, but I will feel better about making it for them since it has beets!!! I would need to make it GF and DF so that will be an added challenge.

          1. I’ll have to give baked beets a try. I bought some a while back and they went bad sitting around because I wasn’t sure what to do with them.

            1. I got beets in my CSA box last year and they just hung around until they shriveled. I decided to do better this year and actually use them — and I did.

            2. You can also shred beets to make a salad, with lemon juice and olive oil. They are pretty tasty that way.

          2. I boiled some beets and cut them up and stored them in the fridge. Every day I throw a few pieces in our kifir smoothies and no one knows πŸ˜‰

              1. i make pickled beets.. cook um, peel um, slice um, and cover them with a vinegar & sugar brine and LOTS OF ONIONS. oh yeah.. and a few cloves or allspice.

                1. My mom used to make pickled beets! When I was young I did not think that they looked appetizing, but now I think that sounds delicious.

                  1. I am such a visual learner. I wish some of you lived close by so I could come over and watch and learn.

                    1. FarmerKimberly,

                      Once you start lacto-fermenting- it’s really easy! I love the book “wild fermentation”. Not because I actually use the recipes, but because reading the book gave me an amazing understanding about how it all works- AND gave me freedom to have fun while doing it!

                    2. Thank you for the book recommendation. I will check it out from the library.

                    3. I am going to hvae to go the farmers market and look for beets to lacto-ferment them. I have a lot of whey.

    1. Oh my, I didn’t see your post before I posted my “count the ways” comment. LOL. We were on the same wavelength.

      1. I love this post because I am needing more ways! I’ve been eating the same thing the last couple of days. Of course, I did cook in bulk. Maybe I should have frozen the extra and made something new for today. Next time!

  1. This is absolutely awesome!!! I have never thought of so many of these ideas! looking forward to the recipes!!

  2. I am looking forward to the poutine recipe.
    Do you simply add gelatin to yogurt and eat?
    White bean chicken chili is a favorite of my kids and I am planning to make that today.
    Well, I will be googling to figure out what Greek Avgolemono soup is.
    Do you have an egg drop soup recipe?

    1. for egg drop soup, i just scramble eggs and slowly pour them in to the boiling broth. for an interesting flavor, grate a bit of whole nutmeg into your soup just prior to serving… YUM!!!!!!!!!!!!!!!!!!!!

    2. I bet my daughter is going to love the poutine! She loves her fries, but hasn’t had any in a while. I’m glad I’ve found out how to make them healthy, now I just need to do it!

    3. I added gelatin to my kefir last night and it was a little bit grainy. It didn’t taste bad, but I didn’t care for the texture. So, today I am going to try dissolving it in a little bit of warm water first and then adding it in.

      1. yeah… in my kombucha, it’s leaving a “film” on the jar. I can’t stand to waste it.. so i rinsed it with warm chicken broth to get every last bit.

      2. I tried it with my cold raw milk cocoa tonight. I dissolved the gelatin in some hot water and then stirred it into my cocoa. Next time I’ll probably boil the water because it didn’t all dissolve. There were some clumps left at the bottom of the cup that I made myself eat. Otherwise it was good. I wonder if I could freeze it and have a fudgesicle of sorts.

        1. Ooooh, I like the fudgsicle idea. I have made the chocolate-avocado-banana pudding before and froze it into fudgsicles. My kids loved them.

          1. i love chocolate avocado and banana… my hubby was kinda “spooked” by it at first…but it’s great… and soooooooooo healthy

            1. ok- now you guys are making me want to try this! I’ve never done it before……maybe I should have hubby stop at the store for avocados tomorrow…..

                1. No πŸ™

                  I sent hubby to sprouts (like a small local whole foods)- but totally forgot to tell him avocados and butter!

                  We are almost out of butter- one think that I can’t accept πŸ˜› – so he’ll be going back soon!

  3. Hi Cheeseslave,

    What happens to the little bit of meat that is very hard to get off the bones, and has been simmered for nearly 72 hours? Is the meat ok to eat or is it too over cooked?

        1. i pulled what meat i could off my last batch of chicken bones (backs & necks and wing tips) after about 24 hours. I then threw all the bones back into the broth to cook another 24 -48 hours. we used that chicken in soup. after the final straining of the broth.. everything else got pitched… the bones were almost disintegrated (gone)

            1. i would save the breast for something else. you really only need a little meat… mostly bones… and you can use the bones after you have prepared the chicken in other ways too… like, if you would roast the chicken, whole, in the oven… take the leftover bones and make bone broth from them. i’ve even seen where some folks use the bones for a second batch of broth. mine bones, however, are almost nothing by the time i get done with the initial batch.

              1. Imblst- have you tried doing another batch from the same bones? Mine look done too- they practically fall apart in your hands- but none the less- I can still get a very flavorful broth out of a second round with my chicken (and 3 rounds with beef bones). fyi- you get less broth than the first time- but I’ll still take it πŸ˜€ (it’s about half as much the second time)

                1. Yes, you all have convinced me to try redoing the bones a second time. I always worried . . . you know how people say that you should only keep chicken (or meat in general) around for so long or it goes bad. Perhaps that is another modern mistake.

          1. Something cool sounds really good! I hate firing up the oven or the stove when it’s 100 degrees outside! A nice cold soup sounds just right.

        1. I tried that once – before I knew what aspic was. I was just goofing around in the kitchen with gelatin and chicken broth. Pretty good- could use some work still- but the kids ate it. My daughter doesn’t care for warm broth- so anytime I can get some into her- I’m happy!

            1. yeah- it would take some fiddling with the flavor profile before I would eat it πŸ˜€

              I was just glad my daughter ate it. Trying to get broth/soup in her is practically impossible.

              1. of course it was her first experience with Gello- I’m sure the novelty had something to do with it!

  4. Pureed vegetable soups are a great way to get in some bone broth and use up summer vegetables. Saute the vegetables until tender and combine with broth and seasonings in a blender and puree until smooth (this way it doesn’t heat up your house like a long simmer would). Plus, it’s light and not heavy feeling like many soups and stews can be. Asparagus is one of my favorites but it’s a little late for that now. It’s fun to experiment though! Try mushrooms and cauliflower with thyme, or spinach with garlic and lemon.

    1. OH, also, you can braise pretty much anything in broth. Meats, vegetables, potatoes, etc. and cook grains like rice, quinoa, and pasta in broth instead of water.

    2. I make a mushroom cauliflower soup that I just love. The kids don’t like it as well. Maybe if I put more chunks of meat in it, it might go over better.

      1. our favorite quick lunchtime during school is onions sliced and sauteed in butter until golden brown, oh yes and add some garlic then the stalks of the broccoli and bone broth and sea salt. When it’s all soft throw it in the blender. Season with more salt and butter and drink up.

  5. Nice!!! I bet by the end of this month you’ll have 100 ways. πŸ™‚

    I like all of them, except the head cheese. Gonna pass on that for now.

      1. Karen A., you actually made me laugh out loud. My husband already questions my . . . . what he calls . . . extreme food choices. The problem is he eats lots of junk every day and is still healthy, so he doesn’t see the need to change his food ways. I wonder if it will catch up with him some day or if he truly has an iron stomach (and intestines).

        1. My husband also eats junk and is somewhat healthy. I am healthy and don’t eat junk. Two extremes with the same results. hhhhmmmmm.

          1. It only lasts so long, Alice, I think the junk will catch up. My husband has always eaten like that and then he ballooned up in weight the last few years! (He is 48.)

          2. i know lots of people who eat junk and appear to be healthy… sometimes sickness doesn’t present itself until it’s too late to fix.

              1. FarmerKimberly, I think I may be a lot older than you and I have not always cared so much about what I put in my mouth! It has only been a few years since I quit drinking coke (the real thing) which I thought I could never do. That grosses me out now! I once thought sugar was completely harmless. It is never never too late!!

                1. When I was in grad school, I drank 6 cans of Coke per day. Unbelievable. I haven’t had Coke in 14 years now. But I do have a problem with snacking on Ghiradelli 60% cacao chocolate chips. Eek.

                    1. Actually, I got no cavities during that time. None. My dentist pretty much finished destroying my teeth before I was a teenager.

                    2. Erica,
                      My mom took me to the dentist every 6 months for a cleaning. My teeth never hurt or bothered me, but every cleaning i was told I had from 2 to 6 cavities that needed to be filled and every 6 months he drilled and filled me. I don’t think I really had cavities. But before I was a teen my mouth was filled with amalgam. After a while I got so used to novocain, it no longer had an effect on me and I could feel the pain of the driling. It was awful. When I was 16, the dentist said I had 4 cavities, including one in my top front tooth. I knew how painful it was to have the back teeth drilled, I did not want the front tooth drilled. I refused to go back. I did not go to a dentist for 10 years. Finally, as an adult I decided to go for a cleaning. I went to a different dentist. After the cleaning I was told I had no cavities. What happened to the 4 cavities I was told I had 10 years prior? They disappeared? or were they never there. My childhood dentist was “drill-fill happy.”

                    3. Hi FarmerKimberly,

                      Cavities can disappear with proper nutrition. Keep in mind, teeth are just like any other bone in the body. They are able to repair themselves when the nutrition is available.

                    4. None the less- that’s a horrible story! I wish your mom had taken you someplace else to get a second opinion!

                    5. My nutrition did not improve in those years. So that isn’t what made cavities go away. I think there were never cavities there to begin with.

                    1. And I wasn’t really wired. I think my body just got used to it. When I quit cold turkey, I had severe headaches for 4 months!

                2. Something you said some where else makes me think we are closer in age than I originally thought, FarmerKimberly.

        2. As you did for me just now. My husband thinks the same. He just lost 45 lbs eating atkins bars instead of poptarts (at my urging- to quit the poptarts anyway). We have always eaten like we don’t even live in the same house.

        3. sounds like my husband, although I don’t think he eats junk EVERYDAY. His weakness is bacon……. grosses me out…… the stuff you get in a restaurant or store. I finally found a reasonably priced good organic source for bacon so he will be very happy to have his bacon (nitrate free) in the morning. πŸ™‚

        4. Kimberely my husband used to be the same way and now HE gives ME a hard time if I ever eat anything unhealthy and he tells people about all our home remedies and recipes and “strange” diets. Watch out!

      2. At this point, I think my hubby has resigned himself to the fact that his wife gets a kick out of cooking like it’s 1880 πŸ˜›

        1. I hope my husband gets there. It sure would be nice to have more support on my food journey.

          1. Absolutely! You’ve got our support! Ann Marie ended up creating quite the community with her challenge πŸ˜€

            1. Yes this has certainly been fun. I have really enjoyed reading everyone’s thoughts while sipping broth.

                1. Yes. I may not check in as much as now but at least once a day!! I am going to try to keep up my broth intake even past July.

                1. Being stuck in bed will help you gain points in this challenge by posting alot. I will miss you when you are back on your feet.

                  1. LOL! You would think that since I’m in bed I’d take the lead- but I can’t seem to hold onto anything higher than 5th place πŸ˜›

                    1. I would be doing better if I didn’t have such a slow connection and had to wait so long for the page to reload after each post. lol. I am so tired now, I don’t think I will be able to finish reading and get caught up on todays posts.

          2. Hi FarmerKimberly,

            Show him the beginners tour on the WAPF site: https://www.westonaprice.org/beginners

            1. I took the tour myself, Erica. I have looked through the website before but did not do the beginner tour. You have a lot of good bits of info! Thanks for posting them. I am not 100% on any one philosophy yet (aside from processed food will kill you!), but I love to read up on them all and the internet has surely made that a lot easier and fun. Especially this summer since I do not have to work and have had time on my hands to make stock and hang out on Cheeseslave’s website!

              1. Hi Karen A.,

                The only philosophy that the Weston A. Price Foundation emphasizes is to eat the foods that our healthy ancestors ate, and that’s it. All of our ancestors had different diets. However, they had the same important principles. These principles included consuming real and whole foods, seeking out nutrient dense animal foods. and properly preparing certain foods when needed.

                There is no such thing as a perfect diet. But, what Dr. Weston A. price did find was that the groups who consumed a more omnivorous diet, which was neither too carnivorous or mostly vegetarian, had the most well built physiques. If there was such a thing as a “perfect” diet, then an omnivorous diet that follows within the principles of what Weston A. Price had witnessed would be considered the most optimal diet.

                1. Well said Erica.

                  One thing that I noticed- and found interesting – is that it seems like the more grains there were regularly in the diet- the greater the emphasis on organ meats. At least it seems that way to me.

                  1. Yes, this is so true! People who consumed a lot of grains also ate plenty of nutrient dense animal products, as well.

            2. I have shown my husband lots of info . . . and he has even seen the concrete results in our kids, but he still thinks I am nuts.

              1. I wish I knew all this when my kids were young. They grew up on the great American white food diet. Although my daughter’s quest for a slim physique (as a teen) got us off high fructose corn syrup and on to things like greek yogurt and flax seed.

            1. oooh, and then I can count it in the challenge. When you add gelatin to a smoothie, I assume you just blend it in and drink without worrying about the stick in the fridge and gel part. right?

              1. Yup πŸ˜€

                I don’t know if you would notice the texture with the creaminess of the avocado and banana or not.

                    1. LOL! Thanks! I’m always looking for more ways to boost the nutritional profile of what I’m eating. Always eat the most nutrient dense food is my personal motto!

  6. We like making gravies out of chicken broth and sherry (my teenage daughter and I all but duke it out over the last bits), but often we put beef stock in pinto beans and make re-fried beans out of them and sneak a tiny bit of broth into lots of Mexican dishes.

  7. Even during the summer, I will a pint canning jar with leftovers from dinner. As we eat, it cools and I then fill the jar with broth. It is one of the best lunches at work the following day!

    1. I keep reading this- and I’m not sure I’m understanding. So are you making an on the fly soup out of leftovers?

      What about something like mashed potatoes and meatloaf?

    2. That is a great idea which I will keep in mind when work starts up for me again in August. Thanks!

  8. I have been told that “gelatin” is code for msg. I believe a naturally occurring form? What’s your take on this? I know my daughters would love homemade jello if it’s not true!
    Thanks!

    1. Gelatin can be code for MSG. That’s why it’s important to know your source. I use great lakes gelatin. They are from pastured animals and it’s not overly refined.

      1. Do remember- there is a big difference between something naturally occurring, and being added- or created do to processing.

        Butter has a small amount of trans fat- but that’s not the same as margarine. Broth and even celery contain some naturally occurring MSG- but it’s not the same as the chemical/refined kind. Unless your daughter is highly sensitive(which is rare), she should be fine with a good gelatin (like great lakes, or bernard jensen)

        1. So true, Riceinmay! I remember the first time I bought grass-fed beef. I looked at the food label when I got home, and had seen a few grams of trans fat. At first, I panicked. I think I threw out that package before I ate it. I thought that the farmer or butcher was adding trans fat to the meat, and I was researching like crazy, lol! Then I soon found that grass-fed meat naturally contains tran fat. πŸ™‚

          1. LOL!!!!

            I think that’s a great reminder though of why we need to emphasis source- instead of labeling things as “bad!!!”

            Naturally occuring msg/trans fat = good
            Man made msg/trans fat = bad

            It’s not the item itself that’s bad- it’s the source.

  9. Thanks for all the ideas! I usually just end up drinking it plain or having soup. I have also cooked rice or quinoa in broth too, but now I have tons more ideas. πŸ™‚

    1. Health food stores sell gelatin powder. I ordered mine from Amazon.com. The ones recommended on this site are Bernard Jensen’s and Great Lakes.

      1. mine isn’t gelled either… and i use really good chickens and bones and even feet… i don’t worry ’bout the gellin’ it shore does taste goooood , tho!

  10. Try Yorkshire Pudding with onion gravy, can be served with sausage or beef if you are feeling well off, but traditionally it was served as a first course before the meat and veg, useful to fill up a hungry family so they don’t need as much dinner!! Put some dripping in a tray in the oven to heat up to smoking point, it is important that the tray is flat so don’t use a wobbly one! Put plain flour into a bowl with salt, add enough eggs to take up most of the flour. Then add milk to get the cosistency of a thick cream, so it coats the back of a spoon. Beat well with a whisk, get all the lumps out and incorporate some air. When the dripping is good and hot pour the batter into the tin in a thin layer, just a half inch or so will do. Put back into the oven at a high heat until it puffs up and becomes golden, it usually takes about 20 minutes. Serve with a nice onion gravy made with your home made stock. To make a nice gravy fry a couple of onions until soft and golden, then add a little flour and fry for a few minutes, then slowly add the stock from a jug stirring all the time. You are looking for a thick consistency, boil for a few minutes to cook the flour properly. Sorry there are no measurements I don’t usually use them.

      1. LOL, Coconutfreek! You are too funny! You remind me of me because I tend to do the same thing, too πŸ™‚

  11. Enchilada sauce is a great way to use chicken broth. Kelly has a yummy recipe! https://kellythekitchenkop.com/2008/04/mostly-organic-chicken-enchiladas.html

    1. I’ll have to post my enchilada recipe. It uses broth, but it is not a red sauce (i.e. no tomatoes or taco seasoning.) I guess it would be a green sauce or a cream sauce. It has lots of green chilis in it. I need to find a chunk of time to type it out.

            1. Jeez- sorry for the double post. The first time I submitted it- I got a duplicate comment error – so I adjusted the wording- submitted again- and they both showed up?!?!?

        1. Sorry, it is one that will take some time to type up. I am already neglecting so much by browsing and reading this blog. lol. I will get to it, though. You are off your feet anyways! I still want to know what mock chai is. And there are many many bits of info I would like to glean from you!

        2. Chicken Enchiladas

          1 cup chopped onion
          8 cloves of garlic, minced
          2 tsp ground coriander
          ΒΌ tsp pepper
          4 Tbsp butter
          6 Tbsp flour
          16 oz sour cream
          4 cups chicken broth
          8 oz green chilis (2 – 4 oz cans)
          4 cups cooked, chopped chicken
          1-1/2 cups Monterey Jack cheese, shredded (I often use more)
          10 tortillas
          Tomato, Olives, and Green Onions (optional)

          Melt butter in pan and Saute onion and garlic with coriander and pepper until tender. Mix sour cream and flour together, then add to pan and stir well. Slowly add chicken broth while stirring. Add green chilis. Cook over medium heat until thick and bubbly, stirring occasionally.

          Remove from heat. Add one cup of the cheese and stir. Stir one cup of the sauce into the chopped chicken. Spoon chicken filling into each tortilla and roll up. Arrange rolls, seam side down, in lightly oiled baking dish. Top with sauce until covered (you may have some extra sauce).

          Bake covered for 35 minutes in 350 degree F oven.

          Sprinkle Β½ cup cheese over top. Bake uncovered 5 minutes or until cheese is melted.

          Sprinkle top with sliced olives, chopped tomatoes, and sliced green onions. Let stand 10 minutes before serving.

  12. In the winter I make a vegetable soup w/ chicken bone broth. Bok choi, summer squash, snap peas, kale, baby bella mushrooms, onions– {lotz of onions}, garlic,, celery, tomato sauce, crushed tomatoes and the broth. I use a lot of spices– savory, cumin, thyme, marjoram, tarragon, Himalayan Salt, basil and sometimes celery seed. I eat huge servings of this every day and sometimes 2 times a day. I have put cabbage in it in the past, but I get charlie horses when I eat cooked cabbage. Has anyone ever heard of that? Raw cabbage is fine, but I can’t do the cooked. If anyone has any idea why that happens, I would love to hear from you.
    Thanks for all the great ideas, Cheeseslave, for using broth.

    1. Hi Coconutfreek,

      I wouldn’t do too much of the raw cabbage: https://www.westonaprice.org/abcs-of-nutrition/basics/177-bearers-of-the-cross

      Fermented cabbage used as a condiment is fine. Boiling cabbage and throwing away the water afterwards is also a better choice, as well.

      1. I make a beef and cabbage soup. It is not raw, but the cabbage is cooked in the beef broth, so I am not throwing out the cooking water. Do you think that is okay?

        1. I cook cabbage in beef broth also- and I’m not throwing it out! I take the approach though that cabbage is just one of those things that should really be limited. IE- not eaten very regularly.

        2. Hi FarmerKimberly,

          The antinutrients would still be in the bone broth unless you desire to throw bone broth away after cooking. I would first boil the cabbage in water, and then add the cabbage to the bone broth if you desire to consume them together.

  13. In the winter I love using my chicken broth for soups, but now it’s summer, I just made some, and it’s sitting in the freezer. I don’t know what to do with it. But guess I have some ideas now. Thanks!

  14. Thanks for the timely reminder and list of inspiration!

    Quick question: Can I make the Texas Chilli with kidneys instead of heart? Would the flavour or texture be greatly affected? I have no heart at the moment, but being a cold day here in Australia, chilli is looking mighty good for dinner tonight!

    1. Hi Sheridan,

      I believe you can make Texas Chili with any type of meat. Kidenys would be fine for chili.

    2. Also, I find the taste of heart milder than kidneys. If you don’t like kidneys, be sure to add lots of spices to it. Also you can ground kidneys, and mix them in some ground beef to use for the chili if the kidney flavor is too strong for you,

          1. I’ve tried the kidneys multiple times. The meat tastes a little gross unless you add spices to it. However, the fat that is attached to it is so good!

                1. Be sure to the the kidneys with the fat attached to them. It won’t taste very good if you discard the fat. The fat tastes amazing!

  15. my three favorites right now are gelatin in my tea, kombucha gello, and broth spooned over a big bowl of winter squash, chicken, raw honey, a big glob of raw butter, a splash of coconut milk, fresh ground pepper, lots of Himalayan salt .

    Thanks for all the ideas!

          1. I need to get back into making kefir. Are you talking about milk kefir or water kefir? I have never made water kefir. I wish I knew someone close by who made it so I could try it.

              1. I guess it is time for me to look up water kefir recipes. And I need to get kefir granules. Do you need to use a different kind of kefir granule for water vs. milk?

                1. yes. Water kefir grains are different. They even look a bit different. They are pretty easy to do though πŸ˜€

                  1. I’ve read that you can “convert” milk kefir grains to use for water kefir. If you do that though: 1. you can’t use it for milk anymore, and 2.They won’t multiply- water kefir grains multiply- so you can keep increasing the amount you make- or give some away πŸ˜€

                    1. speaking of extra-

                      I do have some extra. So if they could be mailed fresh (I’ll have to look it up) – then I could send some too you.

                    2. Oh yes, find out if your could mail kefir grains. But how would we exchange info without it becoming public? And please wait until you are recovered. You need to heal.

  16. Looking forward to the jello recipe. I have mostly been drinking my broth just warmed up with a little salt. I always use it for preparing beans and rice and soups. Thanks for all the ideas!

    1. time for some tea w/ gelatin……all this talk of ways to use broth and gelatin, so many ideas, so little time.

  17. Wow! Some awesome ideas! Looking forward to that poutine recipe πŸ™‚

    A couple of my tricks:

    When making a quick tomato based pasta sauce, use tomato paste thinned down with bone broth to desired consistency.

    Same goes for a cream sauce, use bone broth to desired consistency.

    1. When I make pizza from scratch, I usually thin down tomato paste with water for the sauce. Next time I will try thinning down with broth. Thank you for the idea.

        1. I don’t know if you have seen some of my other posts about my fish aversion . . . but I am trying to overcome it. πŸ™‚

                    1. I’ll have to make it sometime! Thanks for the idea….

                      although I’m still aghast that you don’t like caesar πŸ˜€

  18. One of my favorites is cream of mushroom soup – the weather is too hot for it, but, heck, I may as well make now to enjoy later.

    1. I love making roux with broth, then melting some cheese into it, and pour over soaked and sprouted noocles.

      1. soaked & sprouted “did you mean noodles”??? if, yes, i’d like to know your source for them, please. and… if you have a recipe… even better!!!

  19. I bought a whole bunch of whole fish and now have the stomach flu so it is still in fridge. I hope it stays good until I feel better.

    1. why don’t you throw it in the freezer? Then you don’t have to worry about it spoiling while you are recovering

      1. I didn’t get it in the freezer and am cooking it now. I didn’t know what I was buying. The lady said it was Pampano fish and that she would clean it for me. I thought she would filet it, but they just cleaned it. I am boiling it now for broth but not sure what to do next. Any ideas?

          1. ooh I love fish tacos. MY first step in getting over not likeing fish. We cook then fish add homemade taco seasoning and broth:)

      2. On the bright side, I think I found a source for very very inexpensive great fish heads today at a out of the way produce market that is now selling fish!! I stuck the red snapper in a pot for broth.

  20. wow….. talk about options, what a fantastic list. I can’t wait for the poutine recipe… actually I can since I can’t eat it yet…lol. But I love the list, thanks Ann Marie

    1. I’m with Bethany. There are poutine recipes available on line, but I have a feeling the one that’ll be posted here is going to be superior. πŸ˜€

  21. I just made some homemade sangria and wondering if I can turn THAT into gello. LOL. Kids wouldn’t be allowed to share that one.

    1. you sure could! I took strawberries, and soaked them in red wine- and then turned that into gello! Hubby said it was the best gello ever πŸ˜›

      1. LOL. I can just picture hubby saying the best gello ever. LOL. I am guessing that was adult gello. My kids asked me if I could make them some kid-friendly sangria, so I did. I just used purple grape juice and then cut up a bunch of fruit and put it in it (strawberries, raspberries, apples, and oranges.) They loved it.

        1. wait? You don’t feed you kids red wine??? Sure helps with bedtime! LOL – Just kidding!

          Of course, yes it’s an adults on gello πŸ˜€

          Sounds like a great idea- the “virgin” sangria gello

            1. don’t see why not. I will say- after making the red wine/strawberry gello- I totally could have diluted the wine some- and it still would have been awesome. So you might wanna think about doing that with the white wine too.

            2. I was telling my friend about this line of posts and he said, “Um that would be gello shots”. Oh!

              1. LOL- told hubby what your friend said about jello shots- and he said “nope – not unless your putting vodka in there!”

                But lets not be giving them any ideas πŸ˜€

                  1. Of course, I have never done gello shots and probably would be too zonked to post about it if I did. LOL

                    1. LOL!!!! You guys are trouble! I’m not thinking “gello shots” was what Ann Marie had in mind when she started this challenge *wink*

  22. That gave me so many ideas- I love Mulligatawny soup and clam chowder! Never thought about gelatin powder in a smoothie- trying that tomorrow! πŸ™‚

      1. Ditto, I recently ordered my first Great Lakes and Bernard Jensen’s gelatin from amazon.com. Better price for GL.

  23. Another way to eat bone broth:

    Beef and Cabbage soup

    Β½ pound of bacon
    2 large onion, chopped
    4-6 cloves of minced garlic
    2 lb ground beef
    4 stalks of celery, chopped
    1 head cabbage, shredded or chopped
    1 T thyme
    1 T tarragon
    3 T paprika
    Β½ tsp chipotle powder (can omit if not want spicy)
    Β½ tsp pepper
    1 T sugar
    1 T salt
    2 quarts of diced tomato with juice
    2 quarts of beef broth
    2 quarts of water

    Slice bacon into small pieces and fry until crispy; Transfer to large stock pot. SautΓ© onions and garlic in bacon grease from frying bacon; Transfer to Stock pot. Brown ground beef; Transfer to stockpot. Add 2 Tbsp on the bacon grease and all the remainder of the ingredients to stockpot. Simmer for one hour. Enjoy!

  24. I found that it makes an excellent cool down drink on a hot afternoon- straight out of the (mason) jar- just push the fat cap out of the way (use it later to cook with, perhaps?) a total spicy/salty yum! (N.B.-this might not work if you have the ‘meat jello’ versison waiting in your fridge, but a spoon might cure the problem!)
    Thanks for the pointers, Ann

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