A couple months ago I was at my kitchen table with a 6-piece order of chicken nuggets and a squeeze bottle of honey. There were french fries, ketchup and mustard—and a fair amount of double, triple and quadruple dipping. It was late on a weeknight and I was recovering from skipping dinner to go to an event.
You’ve probably been hearing a lot about bone broth lately—and how people are drinking it and cooking with it for its nutrients and minerals. In John’s case, bone broth has been a family staple. His son had food allergies, so John started making his own broths to control the ingredients in his family’s meals. After doing this for almost 20 years, he decided to bring his chicken, fish and vegetable broths to the public.
I visited John’s booth at the Farmers Market one afternoon and tasted samples of his broths. The chicken broth was pleasing and subtle with a hint of thyme and a bit of sweetness from the vegetables. When I took a sip I immediately thought of honey:
What if I made oatmeal using this chicken broth—and drizzled honey on top?…