Do you enjoy bone broth?
By the mug or the bowl, broth is good, nourishing stuff.
I’ve been consuming lots of bone broth for a long time, so I need ways to make an old favorite into something new and exciting.
Some of you, however, may not like bone broth.
This post is for you!
Perhaps this will help make broth more appealing, so you too can enjoy this nutrient-dense food.
Here are a few of my favorite embellishments:
1. Fortify your bone broth with gelatin.
Gelatin is full of protein. Adding gelatin to broth enhances broth’s ability to coat the digestive lining for healing, which in turn feeds the cells that line the gut so that they may regenerate.
If you’ve seen the way I make bone broth, I harvest the broth from bones that have boiled for 24 hours, serving or storing it for future use. Then I add new water and salt to the old bones and boil them again for an additional 24 to 48 hours.
This last batch of broth is rich in minerals but it will no longer set up, a sure sign of deficient gelatin. To amend this, add 1 Tablespoon of gelatin per serving to the finished, cooled broth — then reheat.
This way you get the gelatin you derive from your first batch and the mineral richness that comes from the latter batch.
2. Add fresh herbs.
Steeping fresh herbs in broth is a lot like making savory tea. It’s delicious!
Take a generous sprig of rosemary, tarragon, fresh basil, oregano, thyme, and lavender, and place them in a mug with the twiggy side facing up and sticking out, as a handle of sorts. Then pour in the hot broth and let the herbs steep for 5 minutes.
Pull the herbs out by the “handle”, or leave them in while drinking your brew.
Flavor-wise, it’s so exciting, and of course, herbs add healing properties.
3. Blend in butter.
Allow your broth to cool just slightly, then place it in a blender. Add 2 Tablespoons grass-fed butter or ghee for every one 12- to 16-ounce mug of broth. Blend on speed 2 (or medium-low) for 10 to 12 seconds and serve.
The broth will be creamy and a bit frothy. Make sure to add some quality salt for the right balance of flavors. Yummy!
4. Make bisque.
Cook veggies in simmering bone broth or steam them beforehand. Carrots, winter squash (this can be baked), zucchini, fennel, celery root, and red bell pepper all taste great.
Cook them until they’re very soft to support easy digestion and allow to cool slightly. For every 3 cups broth, add 3 cups loosely packed cooked veggies. Use caution when blending hot liquids.
Puree veggies and broth on medium speed for 30 seconds, until completely smooth.
Add a 1-inch nub of fresh ginger for some pizzazz and even more digestive benefits, 1/4 cup bacon fat or butter, fresh or dried herbs, and salt to taste. Blend again.
Drink bisque from a mug. Lovely!
5. Poach meat or eggs in the broth.
There are so many reasons to choose this last option.
First, it is relatively effortless to make broth in a Crock Pot.
If you add meat to the simmering pot of broth, as one sees in Asian homes and Hot Pot restaurants, your meat is cooked without any extra work on your part. Additionally, it will add flavor and gelatin to your broth, making your broth even more nutrient-dense and delicious. While boiled meat has little appeal, meat poached in gently simmering broth will yield a moist outcome.
Try adding chicken to your pot, then shredding it for Mexican food. Add pork shoulder or country style ribs to your pot and use the fall-apart meat for stew or a casserole. Add any variety of meatballs to your broth, then serve with pasta, in a soup, or in a sandwich.
The options are limitless; and as I said before, this method gives the cook a well-deserved break!
What about eggs?
You can actually hard-boil eggs in broth — adding calcium to your broth as you go! I use this method weekly, and so far, dropping cold eggs into simmering broth hasn’t once caused the eggs to crack. The eggs are conveniently cooked, and the broth is, once again, more nutritious.
Do you have any additional tips? What are your favorite ways to make your bone broth more exciting?
Looking for more nourishing, gut-healing foods that your family will love to eat?
Be sure to check my cookbook: Eat Beautiful: Grain-Free, Sugar-Free and Loving It (softcover version as well).
It contains all the recipes I’ve perfected through my family’s years on a gut-healing diet.
My eBook and video package is currently 50% off. One of the bonus videos you’ll get explains the grain-free baking technique I use to make amazing panini sandwiches for our gut-healing cafe in Eugene, Oregon!
use any flour, NO kneading,
starter instructions included!
Free Recipe: "No-Knead
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