Rabbit is not a very popular meat in the United States. In Europe, however, it is commonplace with numerous traditional recipes in German, French and Italian cuisine. Where there are rabbit recipes, there is also rabbit bone broth as our forebears frugally used the whole animal for food. This was in keeping with the 1546 proverb,
When I make this hearty potato soup made with chicken bone broth for dinner, my family is very excited. It is one of their absolute favorites, particularly when I add LOTS of bacon! I mean, baked potatoes are fantastic with bacon bits on top, right? So why not add it to potato soup too?
When it comes to traditional cooking, this lentil soup made with a base of authentic bone stock is one of the most economical as well as satisfying meals I make for my family.
This soup freezes very well in one quart containers. Making a gallon or more and freezing several quarts for healthy fast food on busy days is a very smart kitchen technique which saves time and stress.
I’ve written before about how I ate packaged ramen noodle soup in college several times a week. Easy to prepare, filling, and cheap at only about 10 cents per serving, the attractive little packages represent the ultimate low budget food. Little did I know that the 20 pounds I gained my first year away from home likely stemmed from eating so many cheap carbs.
People new to traditional cooking and making homemade broth are frequently surprised to learn that bouillon cubes from the store are a heavily processed food. Without exception, they contain large amounts of processed glutamate or MSG. Even organic brands should be avoided! If you wish to use them, it is best to make homemade bouillon cubes instead.
Bonito flakes are a delicious and extremely fast way to whip up a pot of economical fish stock.
It is wonderful to sip alone or as a base for soup as used traditionally in Japanese cuisine. Here’s what ancient South American proverbs have to say on the matter:
“Fish stock will cure anything”
“Good broth will resurrect the dead”
I personally feel that fish stock is a must cooking skill to teach children before they leave home.
The Culinary Arts Dictionary defines the French word remouillage as a weak stock made by resimmering bones that have been used to make bone broth once already.
Indeed, this is exactly what remouillage is: a rewetting or remoistening of soup bones that have already served their purpose with a previous batch of bone broth or stock (not to be confused with meat stock).