Herb Bone Broth

I kind of ended my vegetarian ways with bone broth. Chicken and beef bone broth were the first time I intentionally ate something made from an animal’s body. It was weird at first, because the taste was fine, but the idea of it was strange. But I’m past that and am now a huge fan and advocate. I use it in a lot of different ways. The liquid for soup, or in mashed potatoes. But a lot of the time I’ll drink it as an herbed broth. And here’s what you’ll need and how to do it:

Ingredients

1 bag Bone Broth (I prefer chicken)

1-2 tablespoons Poultry Herbs

1-2 cloves Garlic

2-3 teaspoons Salt

I buy Bonafide Provisions broth. I don’t have much to compare it to, because it’s pretty much the only frozen bone broth I can find around here and I’ve found no issue with it.. One bag is 3 cups. Open it up, put it in a pot and start to warm it up. If it’s coming out of the fridge, it should be jello-y. If it’s not, find a new supplier.

While that’s heating, mince herbs. I buy a mix that’s labeled “poultry herbs” and has sage, thyme and rosemary. I cut it all up together as small as I can. I find a ceramic knife works much better for herbs. I’d probably do 1-2 tablespoons of minced herbs. I’ll also crush 1-2 cloves of garlic in as well. Add salt, maybe 2-3 teaspoons.

Simmer, then enjoy!

I’m not going to delve into all the details of the benefits of bone broth. Long story short, is that it’s great for your gut. It’s an easily digestible protein, is anti inflammatory and is very mineral dense. For more information, check out this podcast where my friend Matt breaks it down.