Herbal Chicken and Mushroom Sipping Broth

A medley of traditional herbs infuses this savory chicken and mushroom broth. Jennifer McGruther

Bright basil, sage, and gut-soothing fennel complement this light, savory broth featuring white button and woodsy maitake mushrooms. Basil and sage are traditionally used to lift the spirit, while the optional herb ashwagandha is used in Ayurvedic medicine to buffer the body against stress. The sea vegetable kombu is rich in magnesium, a vital mineral for relaxation.

When you combine these ingredients, you make a mineral-rich sipping broth packed with gut-friendly collagen and plenty of nourishing plant compounds.

Makes about 2 quarts, serves 8

• 1/4 cup white miso paste
• 2 tablespoons extra-virgin olive oil
• 2 pounds chicken bones, such as chicken feet, wing tips, and backs
• 1 pound white button mushrooms, coarsely chopped
• 1/2 pound maitake mushrooms, coarsely chopped
• 1 medium yellow onion, halved
• 1 medium fennel bulb, coarsely chopped
• 2 tablespoons cut and sifted dried ashwagandha root, optional
• 1 6-inch strip kombu
• 2 teaspoons black peppercorns
• 1/4 cup dry white wine
• 12 cups cold water
• 1/4 cup chopped fresh basil, loosely packed
• 2 tablespoons chopped fresh sage
• 2 tablespoons fresh thyme leaves
• Fine sea salt, as needed

Roast the Bones:

Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.

Whisk the miso paste and olive oil together in a small mixing bowl until smooth and well combined.

Toss the chicken bones, button mushrooms, maitake mushrooms, onion, and fennel together in a large bowl. Add the miso-olive oil mixture and stir gently to lightly coat the mushrooms.

Dump the contents of the bowl onto the prepared baking sheet. Transfer to the oven and roast for 30 minutes.

Make the Broth:

Transfer the roasted mushroom mixture to a large stockpot, and drop in the ashwagandha root, kombu, and black peppercorns. Pour in the white wine and cold water. Bring to a rolling boil over medium-high heat, and then immediately turn down the heat to medium-low. Gently simmer, uncovered, for 3 hours.

Turn off the heat and add the basil, sage, and thyme. Let the herbs steep in the hot broth for 10 minutes.

Strain the broth through a fine-mesh sieve, discarding the solids. Adjust seasoning with fine sea salt and serve hot.

Store in a tightly sealed container in the fridge for up to 5 days or in the freezer for up to 6 months.