60 Min
DF
GF
Masala Bone Broth
My first memory of bone broth is at a Neiman Marcus café here in Houston, where they handed steaming cups out to all customers who came in for lunch. In those days, everybody ate almost everything and I would happily slurp down the tasty stock. A good source of nutrients including collagen, bone broth helps hydration as well as skin elasticity. Fast forward three decades, while most people’s food choices have become highly specific, bone broth is still popular, especially during this colder weather. However, there is a way to make bone broth tastier by amping it up with aromatic spices and herbs. Let it simmer overnight and you will wake up the aroma of saffron and cinnamon wafting through your kitchen!
My first memory of bone broth is at a Neiman Marcus café here in Houston, where they handed steaming cups out to all customers who came in for lunch. In those days, everybody ate almost everything and I would happily slurp down the tasty stock. A good source of nutrients including collagen, bone broth helps hydration as well as skin elasticity. Fast forward three decades, while most people’s food choices have become highly specific, bone broth is still popular, especially during this colder weather. However, there is a way to make bone broth tastier by amping it up with aromatic spices and herbs. Let it simmer overnight and you will wake up the aroma of saffron and cinnamon wafting through your kitchen!
1 hour + simmer & rest time
4
Notes & Variations
- *Use chicken legs, wings and/or breast cages. If you can get your hands of chicken feet, they make the best stock. Bone broth can also be made with any sort of bones like beef marrow, turkey or lamb bones.
- For whole spices, one can use cinnamon sticks, black peppercorns, cardamom pods and or cloves.
- A well-cooked broth should be gelatinous when chilled. If it remains watery when chilled, it means it needs to cook down more.
- Adding starches like raw potatoes might make the broth a little cloudy but add any vegetables in your refrigerator that you are not going to use.
Notes & Variations
- *Use chicken legs, wings and/or breast cages. If you can get your hands of chicken feet, they make the best stock. Bone broth can also be made with any sort of bones like beef marrow, turkey or lamb bones.
- For whole spices, one can use cinnamon sticks, black peppercorns, cardamom pods and or cloves.
- A well-cooked broth should be gelatinous when chilled. If it remains watery when chilled, it means it needs to cook down more.
- Adding starches like raw potatoes might make the broth a little cloudy but add any vegetables in your refrigerator that you are not going to use.
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