Bonafide Organic No Salt Added Chicken Broth Description
- Chicken Broth
- Made from Free Range Chicken Bones
- Better Ingredients, Nutrition & Taste
- No Salt Added
- USDA Organic
- Whole30 Approved
- Dairy Free
- Low Sodium • Low Fat
- Paleo & Keto Friendly
- Gluten Free • Grain Free
Our chicken broth is slow-simmered with wholesome ingredients like free-range chicken bones, organic carrots, and celery - with No flavorings or added cane sugar. These are our “better” broths - first-of-their-kind cooking broths that are as rich in nutrients as they are in flavor.
Directions
Perfect for any recipe that calls for broth, stock or water.
Free Of
Dairy, gluten, grain
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Cup (240 mL)
Servings per Container: About 4
| Amount Per Serving | % Daily Value |
|
| Calories | 15 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 55 mg | 2% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Dietary Fiber | 0 g | 0% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 3 g | 0% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 20 mg | 2% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 50 mg | 2% |
|
Other Ingredients: Filtered water, organic free-range chicken bones, organic onions, organic carrots, organic celery, organic apple cider vinegar, organic garlic, and organic parsley.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Lahanodolmades: Greek Stuffed Cabbage Rolls in Lemon Sauce
[vc_row][vc_column][vc_column_text]Get ready to savor a true Greek classic:
lahanodolmades, aka Greek stuffed cabbage rolls! Tender cabbage leaves embrace a perfectly balanced filling of rice and savory meat with onion and herbs, all brought to life with a luscious, tangy lemon sauce. It’s the ultimate taste of tradition, comfort and Mediterranean magic in every bite.
Lahanodolmades: Greek Stuffed Cabbage Rolls in Lemon Sauce
Cabbage rolls
- 1 large cabbage (stem removed)
- 2 carrots (roughly chopped)
- 3 celery ribs (roughly chopped)
- 1 lb. ground beef
- 1/4-1/2 cup olive oil
- 1/4 cup water (or more)
- 1 small onion (divided)
- 1/2 cup uncooked white rice
- 1/2 cup chopped parsley
- 1/2 cup chopped dill
- 1 tsp. salt (plus more to taste)
- Black pepper (to taste)
- 5-6 cups chicken broth (or water)
Egg lemon sauce
- 3 egg yolks
- 1/2 cup freshly squeezed lemon juice
- 2 Tbsp. cornstarch
In pot with salted water, add cabbage with cored part down, bring to boil and boil about 15 minutes and turn it over to finish cooking. (Note: The leaves will release easily and will be translucent but not mushy.)
- Detach leaves as they soften, placing them in colander to drain. Reserve small inner leaves for layering.
- At the bottom of large pot, layer chopped carrots, celery and small cabbage pieces to create a bed for the rolls.
- In food processor, puree half the onion with parsley. Transfer to mixing bowl. Repeat with remaining onion along with dill and add that to mixing bowl, as well.
- To mixing bowl, add ground beef, rice, olive oil, water, salt and pepper. Mix by hand until the filling is moist, adding more water if necessary.
- On flat work surface, lay a cabbage leaf flat, trim off thick stem and add 1 tablespoon of filling to center. Fold in sides and roll tightly, allowing room for rice to expand. Adjust filling size for smaller leaves.
- Place rolls snugly in pot over previously laid vegetable bed. Cover with reserved cabbage leaves and place an inverted plate on top to secure rolls.
- Add enough chicken broth or water to just reach the plate. Cover and bring to boil, then simmer 30-45 minutes. When cooked, remove plate and extra cabbage leaves.
- In mixing bowl, whisk together egg yolks, lemon juice and cornstarch until smooth. Gradually and carefully add hot broth from the pot, whisking constantly.
- Pour mixture back into pot, gently shaking it to distribute sauce. Do not stir because you don’t want to disturb cabbage rolls. Let it come to boil, turn off heat off and let it sit until your sauce becomes thick and creamy. Taste and adjust seasoning.
- Let cabbage rolls rest 15 minutes to allow sauce to thicken. To serve, spoon lemon sauce on plate and add cabbage rolls on top.
Get the ingredients you’ll need (and more!) from Vitacost.
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