It is savory, warm, tasty and it also has many health benefits: bone broth. Or bone broth, in Dutch. Start your day with it and you can take on the whole world, is the slogan. We made a drinking broth for breakfast from chicken broth with ginger, miso and kombu.
For about 1 cup:
For the bone broth (enough for 4 cups of drinking broth):
- 1 leftover roast chicken bones
- 1 onion, halved
- 1 bulb of garlic, halved
- A thumb-sized piece of ginger, halved
- 1 tablespoon black peppercorns
- Piece of kombu of about 10 by 10 cm
- 1 tablespoon apple cider vinegar
- About 1.8 liters of water
For the drinking broth:
- 235 ml bone broth (see above)
- 120 ml boiled water
- 1 teaspoon white miso
- A little grated ginger, to taste
- 1/8 teaspoon turmeric
- Black pepper
- Fresh lemon wedge (optional)
- some chopped coriander (optional)
It may be very hip in New York and Los Angeles to get a glass of bone broth for breakfast or snack, but how many Dutch people reach for the drinking broth at four o’clock? Right. Our advice: make that drinking broth yourself.
Also interesting: Hot & happening in culi-land: bone broth
We made our own bone broth to a recipe from Goop.com , which we then dilute for a glass of drinking broth with hot water, miso, freshly grated ginger and some seasonings. The basic recipe for the bone broth is enough for about a liter and you make about four cups of drinking broth. Feel free to freeze the chicken stock!
For the bone broth you need the remains of a grilled chicken, the carcass to be precise. Tip: the next time you make a roast chicken , freeze the carcass afterwards so that you can make your own chicken stock.
This is how you make this bone broth
Make the chicken stock first. Place all ingredients in a large saucepan and fill with water until everything is covered. Bring to a boil and lower the heat. Simmer gently for about two to three hours. Or until you see that the bone broth has reduced by half. Let cool and then pour through a sieve. Store in a freezer bag in the freezer until use. Or in the fridge.
For the drinking stock, heat the chicken stock in a saucepan. In a small bowl, mix the miso with the turmeric, grated ginger and black pepper. Pour in the hot stock and stir well. Season with lemon juice and some fresh chopped coriander and pour into a cup.
Et voilà: a tasty and healthy snack.
More healthy snacks:
- healthy crackers à la star chef Magnus Nilsson
- Japanese spinach chips (healthy alternative to chips!)
- oatmeal cookies with pecan and coconut (for breakfast)
Source: Culy by culy.nl
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