I wrote last week about staying strong and healthy through the busy holiday season. Nutritious food is one of my most important pillars of self-care, especially around this time of year when illness is aplenty (and downtime not so abundant).
One of my secret weapons is to sip on rich, nutritious meat stocks throughout the week. Every day if possible. Meat stocks are chock-full of amino acids and collagen, and they’re high in bioavailable vital minerals such as calcium and magnesium, especially when augmented with additional calcium-rich veggies.
Many of us are aware of the bountiful benefits—both culinary and medicinal—that a properly made stock (or broth, in some circles) can provide, but lately the general public is catching on as well. With a multitude of broth-based restaurants, cookbooks, and health gurus out there, bone broth has transformed from an ancient, healing food to a modern health trend.
This renewed curiosity and revival is a great thing! But the newfound popularity of bone broth has also lead to exploitation and corruption, with big corporate names jumping on the bandwagon (the likes of which I’ve personally seen). This makes it that much more challenging to weed through and source prepared stocks and broths that are truly made with care and provide the benefits you’re looking for. Home cooks used to have easy access to an abundance of quality, economical animal parts—in fact, we were practically begged to take them away—but now it’s difficult to find them at all.
But there are still some great companies out there that provide excellent products when you don’t have enough free time to make your own. Of course, if you can find the time, it’s always better and far more cost-effective to prepare your own stocks and broths when possible. With the bone market flourishing these days, this stuff doesn’t come cheap anymore, so keep an eye out for lesser-known (and, in my opinion, better) bones, such as feet, neck, and tail. These cuts encourage gelatin extraction, which in turn supplements your broth.
Okay, I could go on and on about the “stock market” (see what I did there?)—but let’s get back to the real topic of this post.
Here you are, drinking and enjoying this liquid gold on the regular. You’re witnessing improvements in your immunity, skin elasticity, and sleep quality. But maybe it’s getting a bit boring, and you think it’s time to switch things up a bit.
Fortunately, you don’t need to do much to revamp your daily mug. It’s as simple as quickly simmering a few select, flavorful ingredients in your prepared stock to give it a complete overhaul, all while maintaining the essence and subsequent benefits of the stock.
If you’re looking for a quick change, the simple, delicious recipes below will take your broth or stock to the next level, with each variation offering its own set of flavor profiles and nutritional benefits.
Start with a rich, homemade stock, and simmer it with your extras to create a new taste experience.
Recipes
The following recipes each yield 1 quart of infused stock or broth.
Prep time: 5–20 minutes
Cook time: approximately 20–45 minutes, depending on broth
Vietnamese-Style Beef or Chicken Broth
Flavored with ginger, star anise, and tamari, this Asian-inspired broth is perfect for Vietnamese-style soups such as pho.
Ingredients
1 quart prepared beef or chicken stock
1 clove garlic, smashed with the side of a knife
1 inch ginger, smashed with the side of a knife
1 star anise
½ teaspoon coriander seeds
Tamari, to taste
Hot pepper sauce such as Chile garlic sauce, sriracha, etc. (optional)
Salt and pepper to taste
Instructions
Place all ingredients in a large pot. Bring to a boil, then reduce heat and simmer for approximately 30–40 minutes. Strain and serve.
Peppered Lemon-Egg Chicken Broth
Reminiscent of Avgolemono, the Greek chicken and rice soup enriched with egg, this broth is one of my favorites when I’m feeling a little low. The egg creates a silken texture and adds protein, and overall the broth feels really nourishing.
Ingredients
2 eggs, beaten
1 lemon, juiced
1 quart prepared chicken stock
Freshly cracked pepper
Fresh chopped parsley, for garnish
Salt and pepper to taste
Instructions
- Bring stock to a simmer with lots of freshly cracked pepper. Meanwhile, beat eggs in a small bowl with the lemon juice. Slowly add some hot stock to the eggs. Whisk to combine and bring eggs up to warm temperature.
- Next, slowly pour the egg-stock mixture back into the simmering stock, whisking constantly, until thickened. Be very careful not to boil, or you could end up with scrambled eggs (not necessarily a bad thing, but you won’t have the silky texture).
- Add additional pepper and chopped parsley to serve.
French-Style Leek and Thyme Broth
Delicate in flavor. Pour in a splash of cream at the end for added indulgence.
Ingredients
1 quart prepared chicken or beef stock
1 large leek, trimmed of dark green leaves, white and pale green parts sliced thinly, then soaked in a bowl of cold water for 5 minutes to remove any soil
2 peppercorns
1 sprig thyme
1 parsley stem
2–3 tablespoons butter
2–3 tablespoons cream (optional)
Salt and pepper to taste
Instructions
- Heat stock with sliced leeks, peppercorn, thyme, and parsley stem. Simmer approximately 30–45 minutes.
- Remove parsley, thyme, and peppercorns. Whisk in butter. Serve with a splash of cream if desired.
Spicy Thai Broth
Bold south Asian flavors make this a great standalone sipper and also an excellent base for a seafood or chicken hot and sour soup.
Ingredients
1 quart prepared chicken stock
1 small kaffir lime leaf (optional)
1 inch lemongrass, smashed with the side of a knife
1 clove garlic, smashed with the side of a knife
½ inch ginger, smashed with the side of a knife
1 tablespoon fish sauce
1 teaspoon fresh lime juice
4 sprigs cilantro, plus additional chopped cilantro for garnish
Hot sauce of your choice to taste
Salt and pepper to taste
Instructions
Simmer all ingredients approximately 30–45 minutes. Strain solids. Adjust heat to your liking. Garnish with chopped cilantro.
Cold and Flu Buster
This one is loaded with flavor and medicinal herbs and spices to help boost your immune system and get you through the cold and flu season.
Ingredients
1 quart prepared chicken or beef stock
3–4 cloves garlic, minced
1 tablespoon minced ginger
1 large pinch Cayenne pepper, or to taste
¾ teaspoon turmeric
1 bay leaf
2 sprigs parsley
1 (2–3 inch) chunk kombu or kelp (optional)
Cracked pepper and salt to taste
Instructions
Simmer all ingredients for at least 45 minutes. Remove kelp, bay leaf, and parsley before serving.
Image from Briana Goodall.
