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INGREDIENTS

(Serves 2 )

Method

  • 500ml chicken, beef or mushroom broth
  • 4 thyme or rosemary sprigs
  • zest and juice of 1/2 lemon
  • handful of greens, such as spinach or roughly chopped kale, cavolo nero or chard
  • sea salt and black pepper

Boiling bones to make a nutrient-rich herbed bone broth makes use of the whole animal, thereby ensuring we are being mindful of our waste. Making your own is best but the broths you’ll find in our farmshops and online are made from our own cattle and chicken bones, cooked down slowly overnight until the multitude of minerals and proteins have been dissolved into the liquid.

Try this dish as a mid-morning pick-me-up or as a warming bowl served alongside a nutritious winter salad. For something more hearty, add grains or pulses such as pearl barley or lentils, which will soak up the flavours; or experiment with adding spices, herbs and other vegetables too.

If you are short on time, the bone broths in our farmshops and online are made from our own cattle and chicken bones, cooked down slowly overnight until the multitude of minerals and proteins have been dissolved into the liquid.

Organic Free Range Chicken Bone Broth

METHOD

Put the broth into a pan with the thyme or rosemary, lemon zest, and a pinch of sea salt and generous grind of pepper and place over a medium heat.

Bring to a gentle boil before adding the greens.

Stir for around 30 seconds until the greens have wilted before removing from the heat. Remove the thyme or rosemary, check the seasoning and add the lemon juice.

Stir well before ladling into deep bowls to serve immediately.

NW Daylesford January 2019 Herbed Bone Broth With Lemon & Simple Greens 2

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