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.

20 oz. Cruiser in Ash Grey & 16 oz. Stein in Black

Bare Bones Broth

Leave a Reply

Your email address will not be published. Required fields are marked *