Award-winning blogger and trusted authority on traditional foods Jennifer McGruther opts for a mug of nourishing morning bone broth to start her day off right. Bone broth is often lauded for its anti-aging, immunity-boosting, and healing properties. Try this recipe for morning broth below from Broth & Stock From the Nourished Kitchen.
I’ve never been one for coffee. Instead, most mornings I begin my day with a mug of broth. It fortifies me for the day ahead and hydrates me from the long night before. I like to drop in a few minced leaves of flat-leaf parsley and a clove of garlic, always with a sprinkling of finely ground sea salt. Freshly grated ginger and turmeric do nicely in a morning broth too.
- 3⁄4 cup Chicken Bone Broth (recipe follows)
- Leaves from 3 sprigs flat-leaf parsley, minced
- 1 clove garlic, minced
- Coarse sea salt
Warm the broth in a small saucepan set over medium-high heat. When tiny bubbles begin to creep up the sides of the saucepan, drop in the parsley and garlic and sprinkle enough salt into the broth to suit your taste. Pour into a mug and serve warm.
Variations: If you don’t care for parsley and garlic, you can season your broth in any way that suits you. I’ve listed some of my favorite combinations below.
Turmeric and Ginger: Grate a 1⁄2-inch knob of fresh turmeric and a 1⁄2-inch knob of fresh ginger and then swirl it in with a spoon. Let it sit for 4 or 5 minutes to let the flavors marry, and then drink the broth warm.
Garlic, Egg Yolk, and Parmesan: Mince a clove of garlic and stir it into your broth along with a single egg yolk and 2 tablespoons of finely grated Parmesan cheese.
Green Onion, Ginger, and Chile: Thinly slice the white, light green, and green parts of a single green onion and then grate a 1⁄2-inch knob of peeled ginger. Stir both into your mug and top it with a single slice of serrano pepper or jalapeño.
Chicken Bone Broth
Makes about 4 quarts, ready in 8 to 18 hours (to roast the chicken)
- chicken bones
- ½ cup dry white wine
- 4 to 6 quarts cold water
Drop the bones in a stockpot, add the wine, and cover the bones with water by about 1 inch (4 to 6 quarts). Bring to a boil over medium-high heat, immediately turn down to medium-low, and simmer, covered, for at least 12 and up to 24 hours, or until the broth is rich and fragrant and the bones crumble when you press them between your thumb and forefinger. Skim off any foam that rises to the top of the stockpot as necessary.
Strain the broth through a fine-mesh sieve and then use a wide-mouthed funnel to pour it into four 1-quart Mason jars, sealing their lids tightly. Cook with the broth right away or place the jars in the refrigerator for up to one week. Alternatively, you can freeze the broth for up to 6 months, making sure to allow plenty of head space if you’re using glass jars.
When you’re ready to serve the broth, you’ll notice a thin layer of semisolid yellow fat at the top of the jar. Spoon off this fat and use the broth as you would normally. You can reserve the fat to use as you would any cooking fat.