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SOURCE: The Bare Bones Broth Cookbook
2 TBSP olive oil
6 cloves garlic, chopped
2 TSP sea salt, plus more if needed
4 TBSP chopped fresh rosemary
Juice of 2 lemons
2 teaspoon garlic powder
6 cups Chicken Bone Broth
Yields 2.5 cups, Prep Time 5 minutes, Cook Time 17 minutes
In a saucepan over med-high heat, combine olive oil, chopped garlic, and sea salt. Cook for 5 mins, stirring occasionally. Add the rosemary and cook, stirring, for 2 minutes more
Add lemon juice, garlic powder, and chicken bone broth and bring to a boil. Reduce the heat to medium and simmer for 10 minutes. Transfer the mixture to a blender and blend for 2 minutes.
Strain the broth through a fine-mesh strainer into a serving pitcher or mugs and serve immediately. Season with additional sea salt if needed.
The broth will last for up to 1 week in the refrigerator, pr 1 year in the freezer.
HEALTHY HUMAN PRODUCTS FEATURED:
20 oz. Cruiser in Ash Grey & 16 oz. Stein in Black
Bare Bones Broth