Born in the kitchen of Chef Marco Canora, Brodo makes delicious, nourishing, slow-simmered bone broth from organic poultry, 100% grass-fed beef, and fresh organic vegetables. Each broth is loaded with minerals, rich in collagen, and high in protein and other amino acids. These nutrients are said to rejuvenate the skin, reduce inflammation, seal a leaky gut, fuel the body, and nourish the mind. You can find Brodo at their storefront locations in the West and East Village, or get them delivered by ordering from FreshDirect.
Around Thanksgiving, Brodo broths are a great secret weapon in making gravy from scratch without the extra work of having to make your own stock. Give it a try yourself with this recipe from Chef Marco!
Thanksgiving Gravy With Brodo Hearth Bone Broth
What You’ll Need:
3 tablespoons all-purpose flour
3 tablespoons ghee or rendered turkey fat
1 tablespoon fresh, chopped rosemary
1 tablespoon fresh, chopped sage
1 small clove garlic, minced
33 oz (1½ containers) Brodo Hearth Bone Broth
Salt and pepper
Fresh lemon juice to taste (optional)
What To Do:
Preheat oven to 375 F.
Place flour on a baking sheet, then put in oven and toast for 4 minutes. Set aside to cool at room temperature.
In a 2-quart pot, heat ghee or turkey fat over medium heat. Add rosemary, sage, and garlic. Sauté until fragrant, 2–3 minutes, lowering heat if necessary to avoid burning.
Using a whisk, slowly beat in the toasted flour. Reduce heat to low and continue whisking until mixture has a rich brown color, about 5 minutes. Whisk in Brodo Hearth Bone Broth. Bring to a simmer and cook 20 minutes.
Season to taste with salt and pepper; add a squeeze of lemon for a sharper taste.