Bone Broth: WTF?
Welcome to the Honest three-part series: Bone Broth: WTF? For the next three weeks we’ll be taking an Honest look at this recently-trendy Superfood and examining:
- What’s the Hype?
- Tutorial: Bone Broth 101
- Five Favorites: 5 Everyday Recipes Made Better with Bone Broth
Five Favorites: 5 Everyday Recipes Made Better with Bone Broth
Welcome back! For the last two weeks we’ve been talking about the health benefits of bone broth, and have even given you the best bone broth tutorial ever written 😉 Now it’s time to delve into the many ways to use bone broth.
Lots of people love sipping warm bone broth all by itself (plus salt!). Some add butter (yes!), fresh lemon juice, and even cinnamon. I don’t mind sipping a bit of broth from time to time, but honestly, I find that I get bored with it after a few minutes. The good news is that bone broth is very versatile and has many uses beyond sipping.
Bone broth can be a great substitute for just about any liquid in any recipe. The places you’ll want to be careful are when a recipe calls for heavy cream — this means you need to add fat. Many recipes suggest using a mixture of 2 parts bone broth to 1 part coconut milk (the canned stuff) in place of heavy cream. You’ll also want to make sure you’re using a neutral bone broth (broth made with just bones and water) in baked goods, beverages, and smoothies so you don’t get flavors of onion or garlic shining through in your brownies. It’s also sometimes a good idea to cut the bone broth with water, coconut milk, or another neutral liquid in recipes that aren’t savory and need more than 1/2 c liquid. Trust me on this one.
For meats, vegetables, and grains, simply substitute bone broth for water 1:1. You’ll absolutely love the extra flavor and richness you get from adding the broth. Plus, when you use your own homemade broth, you’ll be getting all the nutritious goodness of the broth without having to eat more soup!
Without further adieu, here are my five favorite ways to use bone broth, complete with recipes, photos and cheeky commentary.
1. Construct a grain bowl
This recipe is totally customizable! Gather enough bowls so there is one bowl per person eating and build the bowls accordingly:
- ½ c of whole grains/legumes cooked in bone broth per serving, such as lentils, farro, freekeh, sorghum, or brown rice. Spoon into each bowl.
Then top with the following:
- One palm-sized portion of protein per serving, such as eggs, meat, or meat alternative (2-4 ounces). Hint: remember that chicken you roasted to make the broth?
- One fist sized-portion of braised or sautéed greens per serving (5-6 ounces).
- A few spoonfuls of sautéed mushrooms, cherry tomatoes, caramelized onions, shredded carrots or zucchini and/or roasted garlic.
- 1-2 cups simmering bone broth, salted to taste.
Then finish with any combination of the following:
- 1-2 teaspoons fresh herbs (I recommend basil, parsley, rosemary, chives)
- 1 T lemon juice or 1 t lemon zest
- ½ avocado
- 2 T grated hard cheese (parm, asiago)
- ½ t chili flakes
- High quality olive oil and/or balsamic vinegar
- Hot sauce, to taste
- More salt & pepper
Eat, enjoy, repeat!
Get as creative as you want with the toppings. This is one of my favorite lunches ever!
2. Braise a one-pot meal
- 2 T Oil of choice: olive, coconut, ghee, avocado
- 1 medium onion, 3 leeks, and/or 1 knob of ginger, diced
- 4-6 bone-in chicken thighs with skin removed
- 1-2 c bone broth
- 2 T whole grain or dijon mustard
- 2 t chopped fresh herbs, such as sage, tarragon, and/or rosemary
- 2 c cubed squash, sweet potatoes, celery root, parsnip, or turnips
- 3 c greens, such as kale, chard, mustard, mizuna, or escarole, roughly chopped
- 2 carrots, roughly chopped
- Optional: raw honey or maple syrup for glaze
In a dutch oven or large heavy-bottomed lidded pot, heat oil to shimmering over medium-high heat. Add onions/ginger/leeks and sauté until transparent but not browned. Add chicken thighs (seasoned on both sides with salt & pepper) and brown on each side.
While the meat cooks, make a braising liquid by mixing the bone broth with the mustard, adding a few pinches of the herbs. Use the taste test and adjust seasoning accordingly. Keep in mind that the liquid will reduce, concentrating the flavors, so don’t over-do it. Once the meat is browned on both sides, add the braising liquid, plus the cubed starchy vegetables and the carrots.
Reduce the heat and simmer gently, mostly covered but with the lid askew to allow moisture to escape, for about 15 minutes.
Add the greens to the pot and simmer for another 10-15 minutes until the meat is cooked through (test with meat thermometer or pierce with a knife and look for clear juices) and the greens and veggies are tender.
Use a slotted spoon to transfer the meat and veggies to a platter, covering to keep warm.
*Optional step: Add the raw honey or maple syrup to the pot with the remaining liquid, bring to a boil, and simmer until the liquid reduces by half. Pour the liquid over the meat and veggies.
Serve warm and top with additional salt & pepper as needed.
3. Serve up the perfect whipped cauliflower:
- 1 head cauliflower, cleaned and cut into 2” pieces
- 4 cups of bone broth, salted to taste
- 1 T cream cheese, softened
- 2 large garlic cloves, roasted whole or minced raw
- Salt & pepper
- 2-3 T unsalted butter, for serving (optional)
Arrange cauliflower pieces in a single layer in the bottom of a large stock pot or deep, lidded skillet. Pour enough bone broth over the cauliflower to just cover it. Cover the pot and set over high heat. Bring to a boil, boiling for about 5 minutes or until tender. Gently remove the cauliflower from the broth with a slotted spoon, placing into a colander lined with paper towels. Set the broth aside, cool for another use (like risotto!).
Without allowing it to cool, pat the cauliflower dry and place into the bowl of a food processor or into a blender. Alternately, place into a large bowl for use with an immersion blender. Add the cream cheese, garlic and ½ teaspoon of salt and pepper. Blend/process until smooth and slightly fluffy. Serve warm, topped with pats of butter and additional salt & pepper, as needed.
4. Stir the perfect risotto
- 4 cups of bone broth, very lightly salted
- One medium onion, diced
- 3 T unsalted butter, divided
- 1 T olive oil
- 1 ½ c arborio rice (can use brown rice although double the time and add ½ to 1 more cup of broth)
- ⅔ c dry white wine
- 1-2 t fresh rosemary, finely chopped
- ½ c parmesan cheese
- Salt and black pepper
Bring stock to a boil, then reduce to a low simmer.
Melt 2 tablespoons of butter in a large sauce pan until foaming. Add the olive oil and onions, stirring frequently, and cook for 2 minutes. Cook only until softened, not brown.
Add the rice and stir until the grains start to swell and burst. Then pour in the wine, a little warm broth, and a few sprinkles of salt and pepper.
Stir over low heat until liquid has been absorbed.
Keep adding stock, letting the rice absorb the liquid before adding more.
STIR CONSTANTLY (You’re doing it for you!). Test frequently just for the hell of it! If using brown rice, make sure you’re using an oven-proof skillet and consider transferring to a 300 degree oven for 20 minutes. Then resume the recipe as follows.
After about 20-25 minutes, the rice should be just tender and the risotto golden and creamy.
Remove from heat and add ½ cup parmesan cheese, the rosemary, and the remaining 1 tablespoon butter, mixing until butter has melted.
Season to taste.
Transfer to serving plates and serve hot. Top with additional parmesan cheese as desired. ENJOY!
5. Whip up an egg bake!
- 12 eggs
- 5 ounce container of baby spinach
- 3 leeks + 1 medium onion OR 6 leeks
- Small sprig of thyme, rosemary, parsley, or some combination thereof
- 10 ounces cooked ham, bacon, or sausage crumbled or diced very small
- 1 cup of bone broth mixed with 1 cup of full fat coconut milk
- 1 cup grated cheddar or gruyere cheese (optional)
- Salt & pepper to taste
Preheat the oven to 350. Sauté the spinach, leeks, and onions in a thick pat of butter until onions are transparent and soft and spinach has wilted.
Whip eggs with broth/coconut milk mixture, herbs, cheese, and generous amounts of salt and pepper.
Spread the vegetable mixture into a greased 9 x 13 baking dish alternating with the meat forming a few even layers.
Cover with egg mixture and place in the preheated oven. Bake for about an hour, or until no liquid seeps when a butter knife is inserted into the center or a thermometer reads 165 degrees. The dish should jiggle but not be runny. After one hour, test every 5 minutes until it’s done.
Top with sliced avocado and your favorite hot sauce. Serve warm.
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