Chicken soup isn’t just good for the soul: There is a reason that your mother made it for you when you’re feeling under the weather. Bone broth or stock was a way our ancestors made use of every part of an animal. Stuff like, bones and marrow, skin and feet, tendons and ligaments that you can’t eat directly. These items are boiled and then simmered over a period of days. This simmering causes the bones and ligaments to release healing compounds like collagen, proline, glycine,
Bone broth should be called “nature’s multivitamin because it’s packed with:
- Over 19easy-to-absorb, essential and non-essential amino acids (the building blocks of proteins, and therefore the building blocks of your body!)
- Collagen/gelatin, which
helpsform connective tissue
- nutrients that support digestive functions, immunity and brain health
Did you get that? Bone broth benefits literally every part of your body, from your gut to your brain, from your muscles to your ligaments.
What consuming bone broth on a regular basis does to your body:
- Treats leaky gut syndrome
- Overcome food intolerances and allergies
- Improve joint health
- Reduce cellulite
- Boost immune system
- Heal’s digestive tract upsets/weight loss
- Promotes healthy skin, hair, nails
- Reduces inflammation
- Helps treat asthma, arthritis, allergies
- Aids in the body’s detoxification process
Here is a Recipe for Wonderful Homemade Chicken Broth
4 lbs chicken bones free-range (neck/backbones from the butcher, leftover carcasses from roasted chickens)
2 free range chicken feet (optional, but highly recommended)
1 large onion, roughly chopped (including the skin)
2 large carrots, roughly chopped (including the skin)
4 celery stalks, roughly chopped
3 Tbsp apple cider vinegar
1 Tbsp salt (not iodized)
½ dried thyme OR any other fresh/ dried herbs you desire (optional)
water to fill to the top
- Add bones to a large stockpot and cover with water. Add vinegar. This will help the bones release all their healthy minerals and flavor into the stock. Bring to a boil, then reduce heat and then add the rest of the ingredients. Let simmer on low for 24-30 hours
- Feel free to add extra veggies. Do not add: brassicas (kale, cabbage, broccoli, asparagus, etc), greens (lettuce, spinach, etc), or fragrant veggies (green peppers, onion skin, beets, etc.) as these will ruin the stock.
- When the
stockis quite fragrantafter 24h pour entire pot through a colander into another pot to catch your delicious golden stock. I recommend doing this over the sink.
- Freeze in vacuum sealer bags or buckets to use later, or use immediately to make soup.
- If storage space is an issue, further reduce strained stock by half (or more) and add water later when reconstituting.
- Enjoy as a tea, in a soup, or as a