My wife got on a kick of making it a couple of months ago and I’m pretty much down with it. She bakes a chicken once or twice a week for diners then instead of chucking the caracas she throws it in a pot with some carrots, onions, celery etc. Oh yeah, a little vinegar too. Simmers it overnight, strains, then packages.
It should be high in bone, skin and cartilage proteins & minerals. It taste good to drink hot or to cook with. Rice and other recipes are much more nutritious made with the broth than with the water. I’d really like to drink a lot more of the stuff but I sort of feel like I’m moving in on her thing as well as taking advantage of her hard work.
She also occasionally gets beef scraps from our butcher. I don’t like this as much though because we use a high end butcher and they charge a lot for what is mostly fed to dogs.
We make it at least 3-4 times per week at our house. If you read Sally Fallon’s book (Nourishing Traditions) or check over at the Weston Price foundation website, you will find recipes and the benefits of such soup.
We basically just use the bones from chicken or beef that we have eaten, put in some herbs, salt, let it boil for a couple of hours then drink it.