Really good stock with Really good toast

Alright alright, so I didn’t have a great title for this one, or a great photo, nor is this really a recipe, but with half of everyone I know fighting off a sniffle right now, (winter came in with a roar this week!) this is my #1 recommended fix all – go to – easy as pie – under appreciated meal for cold days when it’s feeling as though the chill has gotten into your bones and you want to warm up from the inside out.

The ONLY requirement here is that you start with: REAL bone broth. (yes, we make and sell that here) and STURDY bread. (Country Round is a little light, Whole Wheat, Whole Spelt, or Six Seed and Grain are all great.) But by all means, you can make your own too!

Serves 6 – 8

Heat oven to 425°F.

Ingredients

• 2+ Quarts bone broth. Chicken, Turkey, Beef or Lamb. 
• 1 Whole loaf of bread. (stale is fine, see above)
• 1 onion chopped, optional (shallot or leek)
• 1 bunch fresh herbs, optional (thyme, parsley, dill)
• Salt and pepper
• 8 oz softened salted butter

Preparation

1. If you have the energy to chop and sauté onion, do that first in a thick bottomed pot until onion is translucent and starting to brown. If you don’t have the energy, and your stock is good, it’s really not necessary.

2. Add stock to the pot and bring to a boil, lower heat to a low boil and continue to reduce until the stock is very concentrated. (how concentrated is “very” really depends on taste, but at least reduced by half)

3. While stock us reducing, slice bread, spread generously with butter and place on a cookie sheet in the oven for 10 -15 minutes to toast.

   Ladle stock into bowls, garnish generously with chopped fresh herbs, soak chunks of warm bread in stock and eat to your hearts content.