Thanksgiving Bone Broth

 

4 C. (1 quart) Turkey Bone Broth

2 ribs celery, diced

1 carrot, diced

1 small clove garlic, crushed

1/4-1/2 tsp. ground sage or Bell’s Seasoning (see Note)

1 clove

Celtic or pink Himalayan salt

Ground black pepper

 

Heat the broth in a saucepan over medium heat. Add the celery, carrot, garlic, sage or Bell’s Seasoning, and clove. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes, or just until the carrots and celery are tender. Remove and discard the garlic and clove. Season with salt and pepper and serve.  NOTE:  Bell’s Seasoning is a salt-free blend of herbs and spices containing rosemary, oregano, sage, ginger, and marjoram.