Nutra Organics - Chicken Bone Broth Powder (100g, Original)
- Product Code: BrothCO
- Availability: Out Of Stock
New Product: Bone broth has been made for hundreds of years by our grandparents and their grandparents. Bone broth is high in protein and rich in minerals that can support immunity and adrenals. It contains healing compounds such as collagen, glutamine, that can help with joint and digestive health, and reduce inflammation.
Nutra Organics believe in providing the highest quality nutrition for our families and yours. They have lovingly brought you the best farm source produce for clean eating and wholesome nutrition in everything you create. Honest pantry staples for your wholefood lifestyle. The journey of wholefoods is simple, food in its most natural useable state, preserving the rich vitamins and nutrients, and free from antibiotics and hormones. Add more than just flavour, add health.
How is it made?
Chicken bones are added to filtered water and apple cider vinegar – to assist in the extraction of the minerals and boiled down to form a broth. Himalayan salt is added for the final stage of the broth, for flavour and nutrition. The broth is then strained for impurities and as it cools the fat is skimmed off the top. The broth goes through a gentle refractant drying process taking care to preserve the rich nutritional profile.
How do I use it?
Make nourishing broth in seconds, by simply adding to boiling water. Use as a warming drink or as a base for soups, stews, sauces and gravies for nutrition and taste. You can substitute for liquid broth in any of your favourite soup recipes, or try out the recipe below.
- 1 tsp = 3 gm = 100ml
- 3 tsp = 9gm = 300ml (a coffee mug)
- 30gm = 1 litre
- So 100gm makes about 3 litres of stock
Free Range Chicken Bone Broth Powder* 90% (Chicken Bones*, Filtered Water, Apple Cider Vinegar*, Himalayan Salt), Tapioca, Roasted Chicken Powder (Roasted Chicken, Ginger, Rosemary), Deactivated Nutritional Yeast Flakes, Ascorbic Acid, Black Pepper.
Creamy Mushroom Soup (Serves 3-4)
From Deb’s recipe website (http://www.frot.co.nz/design/
- 500g (16 oz) fresh brown mushrooms
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced or chopped finely
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups stock (or 15gm NutraOragnics dehydrated broth, dissolved in 500ml water)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cream
Wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a shallow oven proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil, season with salt and pepper. Bake at 150C for about 1 hour or until they are completely cooked and the juice is thick and dark.
Set aside a few mushrooms for garnish and put the rest in a blender or food processor. Add the stock and blend until smooth. In a heavy saucepan, heat the soup for about 5 minutes; add the cream and cook and stir for an additional 5 minutes. Do not allow it to boil! Pour into soup cups or bowls, garnish with reserved mushrooms and serve.