I’ve used this recipe as a satisfying breakfast when I feel too busy to make something fancier. It’s sort of like a traditional Swiss fondue—except there you’d fry the bits of meat in fat, rather than simmering them in tasty bone broth. I save any leftover fat for a rich coconut-oil condiment, a real perk-up in the morning.
3 cups Primal Bone Broth (page 209)
6 ounces 100% grass-fed/finished boneless strip steak, organic pastured boneless leg of lamb, or organic free-range boneless, skinless chicken thighs, cut into 1/2-inch cubes
2 tablespoons virgin coconut oil, melted and cooled
1/4 teaspoon ground turmeric
1/4 teaspoon Himalayan or Celtic sea salt
1. Bring the broth to a boil in a small saucepan set over high heat. Drop in the protein of your choice, reduce the heat to medium, and cook for 2 minutes, or until cooked through.
2. Meanwhile, mix the oil, turmeric, and salt in a small bowl.
3. Use a slotted spoon to transfer the chicken pieces to 2 bowls. Drizzle each serving with half the seasoned oil. Pour the broth into 2 mugs and enjoy with the seasoned meat. You can even spear the meat and dip it in the broth as you enjoy your breakfast!
Add 1/4 cup baby spinach or kale leaves to each cup before pouring in the hot broth. Or skip the seasoned coconut oil entirely and drizzle the meat with some Primal Gaucho Chimichurri (page 208).