Bone broth is one of the cornerstones of a traditional foods diet. It’s nutritious, healing, easy and cheap to make. I’m all about cheap and easy foods that are nutrient dense.
Did you know it’s possible to sneak bone broth into all sorts of interesting places? One of the things I recommend commonly is to replace half of the dairy in your mashed potatoes with bone broth to up the nutritional content. Another popular way is to use your crock-pot to make potato wedges and use stock instead of water. This recipe is fast, easy and it doesn’t have to be baby-sat like it does when you use the oven to make potato wedges.
As usual, the recipes on the blog come from the Menu Mailer. If you enjoy our recipes, consider a subscription and allow us to do the meal planning for you. Each issue contains the recipes, shopping list and prep schedule for five dinners, one dessert, one soup and one breakfast each week.
From the Menu Mailer
3 pounds potatoes, scrubbed
2 Tbs coconut oil
¼ tsp salt
1 cup chicken stock
1 clove garlic, pressed
Cut each potato lengthwise into 6 to 8 wedges. Place into the crock-pot- a larger crock-pot works best. Drizzle with the oil and turn to coat. Sprinkle with salt and pepper.
Combine the stock and garlic and pour over the potatoes. Cover and cook on high for 2 hours. Cooking them longer will cause them to loose their shape but they will still taste good.
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