Hi There,
It's wicked cold out there, right? And I've been making a ton of broths and soups to fortify my family against a bitter winter.
Broth making is easy (or it should be), but sometimes it just doesn't turn out. Maybe you never got that gel you were after, or maybe you just didn't like the flavor.
But, I've got a new recipe for you that is practically fool-proof.
Here's why you should try:
- It's delicious. Light, savory, and delicately infused with thyme, bay leaf, onions and garlic. Plus, I've included variations for lemongrass-ginger broth + more.
- It's simple. If you can boil water, you can make this. I promise.
- It's nutritious. Homemade meat broths are traditionally used as a restorative to boost energy or to help the sick feel well.
- It's easier for some people to digest. Since it cooks for less time than bone broth, many people with sensitive digestion or who are on gut-healing protocols such as GAPS or low-histamine diets find it a little easier on their systems. You might, too.
Snag the recipe here → Fool-Proof Chicken Broth
Just follow the recipe (+ tips), and it'll come out beautifully. Thank you so much for being part of this community!
Peace + Wellness,
Jenny McGruther, NTP
Nourished Kitchen
P.S. If you want more broth recipes (+ tips on how to use it), I wrote a whole cookbook for you. Check it out here. 🌿
No comments:
Post a Comment