Bone Broth
Bone broth is a simple and very nutrition soup made out from bones or vegetables. It is rich in protein and a good source of minerals as well.
It can be made from the bones of beef, bison, lamb, poultry, or fish, and vegetables and spices are often added. Broth is an excellent source of minerals and is known to boost the immune system improve digestion allergies and brain health. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health .Bone broth also supports joints, hair, SKIN , and nails due to its high collagen content.
Broth is very high in the amino acids proline and glycine which are vital for healthy connective tissue (ligaments, joints, around organs ).
The Healing Benefits of Bone Broth
Helps heal and seal your gut, and promotes healthy digestion: The gelatine found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion
Helps heal and seal your gut, and promotes healthy digestion: The gelatine found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion
Reduces joint pain and inflammation, courtesy of chondroitin sulphates, glucosamine, and other compounds extracted from the boiled down cartilage
Inhibits infection caused by cold and flu viruses, etc.: A study published over a decade ago found that chicken soup indeed has medicinal qualities, significantly mitigating infection
Inhibits infection caused by cold and flu viruses, etc.: A study published over a decade ago found that chicken soup indeed has medicinal qualities, significantly mitigating infection
Fights inflammation: Amino acids such as glycine, proline, and arginine all have anti-inflammatory effects. Arginine, for example, has been found to be particularly beneficial for the treatment of sepsis (whole-body inflammation).
Glycine also has calming effects, which may help you sleep better
Promotes healthy hair and nail growth, thanks to the gelatine in the broth
Ingredients
- 1 whole free-range chicken or 4 chicken thighs plus lamb or beef bones
- 2-4 chicken feet (optional)
- 2 tablespoons Apple Cider Vinegar
- 1 large onion, coarsely chopped
- 2 carrots, peeled
- 1 parsnip, peeled
- 3 celery stalks
- small handful of dry shiitake mushrooms
- 4 cloves of garlic,1 tablespoon of sea salt, 1 teaspoon peppercorns, 2 Bay leaves – Add for the last 30 min of cooking.
- Fresh chopped parsley/oregano/thyme or whatever herbs you like
* vinegar – when it comes to making broth, the vinegar helps leech all those valuable minerals from the bones into the stockpot water, which is ultimately what you’ll be eating. The goal is to extract as many minerals as possible out of the bones into the broth water.
Preparation
Fill up a large pot with water and place the whole chicken or chicken thighs and other bones into the pot.
Add 2 tablespoons of apple cider vinegar and leave for about 30 mins.
Bring to a boil, and remove any scum that rises to the top (scooped out).
Reduce the heat to the lowest setting and let simmer.
Add all vegetables and dry mushroom (optional).
If cooking a whole chicken, the meat should start separating from the bone after about 2 – 2,5 hours.
Simply remove the chicken from the pot and separate the meat from the bones (be careful it will be hot).
Place the bones back into the pot and continue simmering for another 3hours.
I prefer to cook chicken first or beef bones and use meet for a casserole or roast and then use the cooked bones
Remove remaining bones from the broth and strain the rest through a strainer to remove any bone fragments.
Add the fresh parsley (this will add healthy mineral ions to your broth).
You create one of the most nutritious and healing foods there is. You can use this broth for soups, stews, or drink it straight (is the best) – it will keep in the fridge for 4 days. The broth can also be frozen for future use. Reheat in the small pot as you need, don’t use a microwave. Keep in mind that the “skin” that forms on the top is the best part. It contains valuable nutrients, such as sulfur, along with healthful fats, so just stir it back into the broth.