Bone Broth
Our family loves roasted chicken whether it be for dinner or to have on hand for kids lunches, on salad or a quick snack. I love it even more as all the left over bones I stew away in a pot for hours to make a delicious nutrient rich broth that I use for soups. But in reality any animal bones will make a nutrient dense broth.
Why bone broth? It is rich in many nutrients such as calcium, magnesium, and phosphorus- these are essential for our bone health. As well it s a great source of glycine. Glycine is an important amino acid. It is helpful healing- skin lesions, microscopic gapping in the gut barrier, damage due to inflammation and a dysfunctional immune system.
Those whose bodies need healing wether it be from an injury, post surgical or autoimmune disease increasing the amount of glycine in our diet can make a difference.
I do strongly recommend using organic or local pasture raised meat bones where you are familiar with their farming practices. To ensure the most nutrient rich bone broth.
When you refrigerate the bone broth and the fat congeals on top that means that you have done a great job. This fat is amazing for you bones, skin, nails and your brain to name a few. I also use 1-2 tablespoons of apple cider vinegar to draw the minerals from the bones. I love adding vegetables and herbs for; this will change the colour of the broth. I keep a bag in my freezer for any raw vegetable ends to throw in my bone broth. Vegetable and herbs will enhance the flavour but also increase the vitamin and minerals content.
Chicken Bone Broth
Ingredients
- 1 organic chicken carcass
- 2 cups of mixed vegetables; carrots, onions, celery, zucchini, mushrooms.
- 1 bulb garlic
- 1 tbsp unpasteurized apple cider vinegar
- 1 bay leave
- 1 bunch fresh parsley
- 8 cups filtered water
Instructions
- Place carcass, vegetables, herbs and apple cider vinegar in a slow cooker.
- Fill with water approximately 8 cup. You would like to have the carcass covered.
- Turn on high to get a low boil and let it simmer away for 12-24 hours
- Strain out carcass, vegetables and herbs.
- Cool and refrigerate for a week or freeze for longer.
Notes:
This recipe is very forgiving. I use any veggies that are starting to go off or that have accumulated in my freezer.
You can use a soup pot on the stove. I prefer a slow cooker when leaving it for so long.
