Bone Broth

Courtesy of Erin Wade, adapted from Charles Phan and The Slanted Door

Erin Wade is a New Mexico restaurateur who has successfully launched three concepts with a healthy slant: Vinaigrette, Modern General and The Feel Good. A Harvard grad, fashion career drop-out and self-taught farmer and soil scientist, she lives on a 10-acre farm near Albuquerque which sustains the produce for all her New Mexico locations.

This bone broth is served at Modern General in Albuquerque and Santa Fe as a soothing warm drink to sip in the morning. Recipe makes 4-5 quarts.
3 unpeeled yellow onions, quartered
6 chunks ginger (optional, but so good)
6 quarts cold water
5 lbs. chicken bones (freeze all your chicken bones or get bones from a butcher)
1 (4 lb.) whole chicken, in parts
1 ½ Tbsp salt
2 Tbsp fish sauce (or more to taste)

Roast onion and ginger at 400 degrees Fahrenheit for 30 minutes. Browned onion skins (not burnt) give the broth a nice color. Bring water to boil. Add roasted vegetables, chicken bones and chicken, salt and bring to boil. Simmer until chicken is cooked, about 30 minutes. Transfer chicken to a plate. Remove the meat from the bones, shred and refrigerate—use this for salads or soup. Return skin and bones to stockpot. Simmer for 3-5 hours longer. Strain broth and cook over high heat for about fifteen minutes until reduced by a quarter. Stir in fish sauce.

Bone broth can be frozen, otherwise lasts a week in the refrigerator.
Immune Boosting Drinks
These drinks are on the menu at Vinaigrette, which has branches in New Mexico and Austin, Texas. They will take a bit of prep work, but they can easily be made at home.

Ginger Turmeric Tonic (GTT)
2 oz Ginger Turmeric Base (recipe below)
½ oz Crazy Ginger (recipe below)
Fill pint glass with ice. Add base and crazy ginger and fill with soda.

Liver Love
½ oz Crazy Ginger (recipe below)
1 oz lemon juice
1 oz juiced turmeric (or can use GTT, below)
1 large pinch of cayenne
Fill a 16 oz glass with ice. Add all ingredients. Top off glass with still water. Garnish with lemon.

Ginger Turmeric Base
12 carrots
16 oz fresh turmeric root
2 large knobs fresh ginger
4 lemons
Juice everything in a juicer and add lemon juice separately, or add lemons through juicer feed with peel removed. Refrigerate until ready to use, for up to five days.

Crazy Ginger
This is a very potent ginger syrup, and a little bit goes a long way. You can also use this for house-made ginger sodas or add it to cucumber juice or water for some kick. It’s very soothing to upset stomachs, which is likely to be a thing right now.
1 c ginger juice (about 1/2 lb. raw fresh ginger)
1 c sugar
Combine in a pot and heat until sugar is just melted. You don’t want to cook it too long because you want a fresh ginger flavor, not cooked ginger. The syrup will last 2 weeks, refrigerated.