Bone Broth, it’s good for the soul.

Have you heard of Bone Broth? It’s all over social media as a magical elixir and to be honest, it really is that good. Think of your grandmas homemade stock, slow simmering on the stove for hours, but multiplied by a thousand.

Lucky me, I’ve been collaborating with the owner and founder of  Erie Bone Broth for the last few months, and it’s a match made in heaven.

They’re starting with locally sourced, grass-fed meat bones, roasting them with root veggies to develop the flavors, and slow simmering with filtered water for 24-72 hours. This low & slow concept allows collagen from the joints to develop, and minerals/vitamins to be extracted from the bones creating a gut healing and immune boosting broth great enough to tell your grandma about!

Collagen is the key with this broth, which helps with digestion, inflammation, healthy hair, skin, and nails, helps form a healthy sleep pattern, & so much more.

So how do I use it? Just like I would in any recipe that calls for broth/stock! I personally love Erie Bone Broth because they keep their broth salt free, helping me stay in control of the sodium I’m incorporating in a recipe.

Let’s use the Chicken Bone Broth to make Risotto.

In a large skillet, add 1 cup of mixed veggies- I have diced onion, bell pepper, carrot, & scallions. I also had 1/2 cup of cooked Italian chicken sausage that I added to the pan, use whatever you have in the fridge! (Leftover party, wahooo). Heat over medium heat.

In a sauce pan, I added 1 bag of Chicken Bone Broth, crushed garlic clove, & a few springs of thyme. Bring to a boil, & then turn the heat off.

As the veggie/sausage mixture begins to caramlize, stir in 1 cup of uncooked rice and allow it to hangout in the pan for a few minutes, stirring occasionally, allowing the rice to toast.

Gradually start ladling warm broth into the rice mixture and allowing the liquid to absorb before ladling more broth in, keeping heat at medium low and stiring while it simmers.

While the rice absorbs each ladle of broth, roast a medley of mushrooms at 425 till golden brown & crisp.

After about 30 mins, the rice will be cooked through, tender, & creamy, and all the broth will have made it into the dish.

At this point, feel free to add some butter, cream, or cheese to the risotto, or keep it dairy free like I do!

Top the risotto with the roasted mushrooms, and fresh herbs! Dig in. You won’t miss the cheese, I promise.
You can order Erie Bone Broth through their website Here, or if you’re local to the Cleveland area, Heinens Groccery carries them in their freezer section!

One lucky winner will be winning a months supply, 8 bags, of broth in my current dietbet! Check my Instagram, @aubreystrawb_rny to find out how!

I use this broth in everything, soups, smoothies, even hot chocolate!

Thanks for hanging out! If you have questions, leave them in the comments, or contact me through email!



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