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You are here: Home » Health & Nutrition » 9 Ways To Get That Broth In (Without Drinking It Straight!)

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9 Ways To Get That Broth In (Without Drinking It Straight!)

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9 Ways To Get That Broth In (Without Drinking It Straight!) | One of the keystones of a traditional diet, and especially the gut-healing GAPS Diet, is nourishing stock. We should have some every day. You may not be on the GAPS Diet, but remember -- stock is nourishing and healthy for everyone. Try these 9 ways to get broth in without drinking it straight and see if your gut health doesn't improve! | TraditionalCookingSchool.com

Broth is a keystone of traditional food — and especially the gut-healing GAPS Diet. It is on my list of top 5 nutrient-dense foods for your family.

We should have some every day! Yet… sometimes we just don’t want to drink it straight all the time. If your broth tastes bitter, there are ways to use that bitter broth too.

My friend and fellow blogger, Mindy from Too Many Jars In My Kitchen!, helped me compile a list of creative ideas for getting broth into your daily routine.

Learn What’s The Difference Between Stock and Broth?, and learn how to make your own perpetual broth or bone broth in the Instant Pot. Remember, if you’re on GAPS, sometimes a 12- to 24-hour simmered stock (aka broth) is too strong for the sensitive digestive system. In this case, simmer for fewer hours rather than more.

9 Ways To Get Broth In Without Drinking It Straight

Even if you’re not on the GAPS Diet, broth is nourishing for everyone. Try some of these ideas to get that broth in without drinking it straight and just see if your digestion and satiation doesn’t improve!

And, for even more inspiration, check out 5 Ways To Make Your Bone Broth More Exciting.

#1 — Cook Beans In Stock

After soaking in water (see how to soak beans here), cook your lentils or white (navy) beans in stock for extra flavor and nutrition! Mindy recommends the Basic Lentil recipe from Nourishing Traditions.

#2 — Add Broth To Your Sunday Pot Roast

Cook your roast beef and veggies in 1 to 2 cups of beef stock. Then strain out the stock and boil to make a reduction sauce. Spoon over the meat and veggies as a gravy when ready to serve!

#3 — Serve Meatballs Au Jus

Make GAPS sausage or meatballs with extra fat to prevent them from drying out. Then after frying, simmer in a bit of stock and serve!

#4 — Roast A Chicken In Extra Broth

Add 1 or 2 cups of chicken stock to your roasting pan when roasting a chicken. A little extra yumminess never goes amiss!

Be sure to check out How To Cook Pastured Chicken and — on a related note — Perfectly Moist Turkey Every Time.

#5 — Boil Meats In Stock

This is especially important if you’re on the GAPS Intro diet (learn more about that here). You can also reheat your meats in broth.

#6 — Stir-Fry Vegetables With Broth

After stir-frying your veggies, add a cup or so of broth and let simmer for a few minutes before serving.

#7 — Cook Veggies In Stock Instead Of Water

Again, this is super important on the GAPS Intro Diet! You can even save the stock to use again for other veggies, if desired.

#8 — Make Soup

Blended soups are delicious with stock as the base! Check out our round-up of blended soups here.

Or try Tom Kha Gai: Nourishing Thai Broth-Based Soup.

Bonus! #9 — Pressure Cook With Broth

Instead of adding water when pressure cooking veggies or meats, add stock! Our Mediterranean Instant Pot Lamb Roast demonstrates this to perfection. Just skip the potatoes if you’re on the GAPS Diet.

How Much Stock Should You Drink?

According to Mindy…

While it adds variety to use stock in other ways besides soup or just drinking a cup of it, it is an important part of GAPS to have at least one cup of soup or stock each day. During my year on GAPS, I’ve come to really enjoy having soup or stock at most meals. It provides gelatin for healing the gut, is an extremely nourishing food, and makes you feel very satisfied! I love to add ghee or butter (those further along with dairy could do sour cream, too) and an egg yolk or two. It also makes a wonderful snack between meals.

How much broth do you drink every day? Do you have any more ideas to share?

New to our GAPS series? Get up to speed by browsing past posts in this series or reading what the GAPS Diet is.

This post was featured in 82 Ways To Heal Your Gut and The Best Ways To Extract Marrow For Bone Broth.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Food Preparation GAPS Tips Health & Nutrition Healthy Living

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Tawnya Barrington via Facebook says

    August 1, 2012 at 6:57 am

    Thanks so much for posting this today. I am in the preparation phase and was wondering this same thing. So very thankful for people like you who take the time to share and post :).

    Reply
  2. Amy Love says

    August 1, 2012 at 7:04 am

    I make reduction sauces all the time- so lovely! Especially when serving roasted chicken, I’ll boil some chicken stock and let it reduce (with herbs sprinkled in) and then swirl in a pat of grassfed butter at the end. Perfection!!

    Reply
    • Mindy says

      August 1, 2012 at 7:59 am

      Amy, I love your description of your chicken stock reduction. I don’t think to do that as much as I do beef stock reduction. That is going into my rotation, for sure!

      Reply
  3. Pam Kolis via Facebook says

    August 1, 2012 at 7:39 am

    This is just what I needed, thank you!

    Reply
  4. Christie says

    August 1, 2012 at 8:56 am

    Such great ideas! I’ve only used stock in soups or for cooking rice.

    Reply
  5. Brenda says

    August 1, 2012 at 9:47 am

    I like to “drop” eggs into simmering broth to which I’ve added sea salt (trying not to break the yolks), give them a gentle stir to separate the eggs from each other (they like to hug when dropped into broth 😉 ), cook to desired doneness (put a lid on to cook them on both sides at once), then serve them as an egg drop soup with a liberal addition of butter on top. I often add herbs and granulated garlic, and I think some sauteed green onions would be good, too. Or make a mock French onion soup with/without the eggs, and top with almost any GAPS legal grated cheese, or a big dollop of Kefir cheese. Personally, I don’t miss the croutons. I like to have my egg drop soup/poached eggs for/with any meal that doesn’t contain meat.

    Reply
    • Mindy says

      August 1, 2012 at 12:11 pm

      Brenda, I love your idea of dropping eggs into your broth. That sounds delicious!

      Reply
  6. Cheryl Coder says

    August 1, 2012 at 10:25 am

    After soaking and sometimes slightly sprouting buckwheat we cook it in stock. Yummy with eggs .

    Reply
  7. Christina Mathewson says

    August 1, 2012 at 3:41 pm

    Some of the great ways that I get stock into my family, is to use stock as my base for everything. If I’m making a stir fry then I will use the fat to fry the veggies, then I will add bone broth/ stock. Of course adding it to soups, casseroles. Our all time favourite is to make GAPS Gravy. Where I put the bone broth, and or juices from a roast into a pot, with 2-3 onions, and several cloves of garlic, simmer and reduce. Then using a stick blender to blend into a smooth gravy, salt and pepper to taste. Very yummy and my family always wants more. :0)

    Reply
    • Mindy says

      August 2, 2012 at 8:51 am

      Christina, I love the idea of your GAPS gravy! I’ve seen people doing that around various blogs, but I still have yet to try it. I’m going to have do to that soon!

      Reply
  8. angela says

    August 1, 2012 at 4:36 pm

    I am looking forward to your post next week on keeping stock on hand!!! This is something new I really want to get down for my family.

    Reply
  9. Charry says

    August 1, 2012 at 5:40 pm

    We have soup daily for lunch and I just don’t get tired of it…as long as I switch up the broth and ingredients. Even in our HOT Texas summer, we don’t mind it. We just don’t heat it too much. I can’t get over how wonderful soups taste with homemade broths.

    Reply
    • Mindy says

      August 2, 2012 at 8:52 am

      I couldn’t believe the difference in taste when I first started making my soups with my homemade broth. It makes it taste so good! And people always think you’re a whiz at making soup. 😉

      Reply
  10. Janknitz says

    August 1, 2012 at 11:55 pm

    Chilled stock is refreshing on a hot summer day. Stir in a little water if too gelled. A squirt of fresh lemon perks it up.

    I drank chilled stock on the liquid diet “prep” day for my colonoscopy (it was a really hot day!) and felt great throughout.

    Reply
    • Mindy says

      August 2, 2012 at 8:54 am

      I never would have thought about drinking chilled stock. Do you typically take the fat off the top first, then? I’ll have to think about giving that a try.

      Reply
      • Janknitz says

        August 2, 2012 at 4:52 pm

        Yes, I do skim off the fat first.

        I’ve heard cold broth is good in tomato juice, but I’ve not tried that.

        Reply
  11. Starlene says

    August 3, 2012 at 3:18 pm

    Ohhhh, thanks for the link to my sausage recipe. I love your suggestions for using broth. Although my son loves broth and soup and readily drinks broth by the cup, I have recently snuck it into a smoothie. It’s best to use broth that you’ve made without onions or garlic as that can put the flavor off (tried that – wasn’t too thrilled but my son loved it). Also as one commenter mentioned they make a gravy using broth and onions and vegetables, I do the same and cauliflower is a wonderful thickener for gravy. I use the darker mushrooms (baby bellas) to create a dark gravy. Great post, thanks for the great tips.

    Reply
    • Mindy says

      August 4, 2012 at 7:07 pm

      I need to try using cauliflower. Sounds great!

      Reply
  12. Sara says

    August 4, 2012 at 2:43 pm

    I found using chicken stock in smoothies gets broth into my kids! To the broth I add bananas and coconut milk along with a touch of honey and vanilla. The girls love it and they have no idea there is broth in it. Sara

    Reply
    • Mindy says

      August 4, 2012 at 7:10 pm

      Thats such a great idea! What a terrific way to sneak it in to your kids’ diets. 🙂

      Reply
  13. Tas' says

    August 4, 2012 at 5:52 pm

    For summer you can reduce the stock so it is extra gelatinous and make jellied meats that you serve with salad:

    http://tinyurl.com/8g5ux5h

    Reply
    • Mindy says

      August 4, 2012 at 7:12 pm

      I never thought of trying that. Thanks for the great suggestion!

      Reply
  14. Kim says

    August 4, 2012 at 6:11 pm

    I always cook my rice in stock. We eat a lot of rice and everyone notices the difference when I use stock!

    Reply
    • Mindy says

      August 4, 2012 at 7:15 pm

      I always loved doing that before I started GAPS. It makes it so delicious!

      Reply
  15. Bebe says

    August 10, 2012 at 1:28 pm

    I use broth to cook greens in, along with a dollop of fat (whatever is on hand: bacon fat, coconut oil, olive oil, etc…). The greens and their broth are excellent served over rice or on their own, but the rice absorbs the broth nicely for those reluctant broth eaters.
    I like to reduce a lot of my bone broths down to a thick gel that I refrigerate and then cut into squares and freeze. I toss the squares into a freezer bag so I have it to add to any dish I happen to be cooking. Stir it into taco meat, stir fries or just make gravy. Most everyone loves gravy! There is a Hawai’ian plate lunch called loco moco that we love: hamburger patty topped with gravy and fried eggs, served over rice of course. Everything is served over rice in Hawai’i! I made it for dinner this week but instead of patties I just made hamburger gravy with onions and served fried eggs on top. Lots of broth in there!

    Reply
  16. Elizabeth says

    April 5, 2018 at 1:29 pm

    These are wonderful ideas. None of my family members will drink broth, so I REALLY appreciate these ideas. I just realized I have an idea of my own, which I have already been doing for a couple of years–instead of using milk and butter in mashed potatoes, I use chicken broth and olive oil (along with garlic, salt, and pepper). My whole family loves it and I guess I’m helping them get their broth!

    Reply
    • Vicki Henry says

      April 5, 2018 at 3:52 pm

      Hi Elizabeth,

      That’s a great idea to get broth into your family!

      ~ Vicki, TCS Customer Success Team

      Reply
  17. Anne says

    January 17, 2019 at 12:02 pm

    How do you know if your homade chicken broth is S or E when doing THM meals, I do skim fat off the top of mine the next day. I use the whole leftover carcass w/ leftover skin, bones, bits meat, & neck, So what’s that make it? S or E and if I just wanted to drink 1cup would it be F. P. ?

    Reply
    • Vicki Henry says

      January 18, 2019 at 11:51 am

      Hi Anne,

      Letting the broth sit in the fridge for at least a day then skimming off the fat should make it a FP, though possibly not completely fat free like store bought.

      What you use to make the broth with doesn’t really matter since the fat rises and solidifies and you remove it. It shouldn’t be a problem we don’t think! That’s what Dawn, one of our writers, does with hers.

      Do have a nice hot cup of S broth sometimes, gloriously delicious!

      ~ Vicki, TCS Customer Success Team

      Reply

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