chicken broth (This is STILL good.)

Published: Mon, 09/29/25

** cape * adriene * capitalism * elephant **

If you've been around since almost the beginning, you've seen this before. I first sent it out on 11.27.23. May all your cooking be heroic.

(This is good.) chicken broth / chicken: BraaaAAWK! carolyn: Not *you.* I mean, not personally. / Chicken bones, scraps, necks, wing-ends, giblets. Keep them in the freezer until you have about a chicken's worth. Put them (frozen) in a big pot, cover with water, and set to warm on the stove while you gather the other things. /

Plonk these into the pot as you get them ready: onion, 1 medium, peeled, quartered; garlic, 6 cloves, peeled; black pepperorns, a heaping tsp.; ginger, thumb-sized, peeled, cut into chunks; thyme, 2-3 sprigs; celery leaves, a handful; parsley, a handful (stems and all); bay leaves, 2 or 3

Once everything comes to a simmer, move it to a slow cooker, put it on low, and go do something else. (slow cooker on low) / There's something so satisfying about doing other things while making broth. watering the plants (carolyn, watering plants with elephant-shaped watering can: also making broth. /

shoveling snow (carolyn ,shoveling snow ,wearing a pink cape with a B on it: AND making broth / sending some emails (carolyn behind laptop: Plus making broth) / doing yoga (yoga woman on TV: be here now) / Carolyn, wearing cape and shirt with B on it): Yes AND I"M MAKING BROTH!

So much efficiency is asked of us. So I'm a little suspicious of this good feeling of multiple-doing. / Is it our economic system's sneaky ideas seeping into my body telling me again that one at a time is not enough, that more is always better? Maybe. (chicken sauntering along a winding road) But I also know that a soft part of me untouched by hurryhurryhurry loves this in the simplest way. / One thing I've set in motion is happening — I can smell it. And here I
am moving through the same hours however I like while flavors float into water.

(carolyn straining broth through a colander into a bowl) Plus it makes good soup. Let it cook 8 or 10 hours. Then strain it into a big bowl. Keep it in the fridge a few days or in the freezer until whenever. Or use right away in your favorite ginger-and-garlic-forward soup — or in *my* favorite chicken-noodle soup (recipe soon!).

Thank you for sharing This is good. with others who might like it! 146 people get this now.

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