While the above picture may look like mason jars filled with urine, it is actually the picture of perfect health. Possibly the most perfect food, bone broth is a nutrient dense tonic, packed full of minerals and yumminess. Known for its culinary and flavor enhancing properties, the health benefits of homemade broth are endless.
Bone broth and its healing properties go back thousands of years. There is good reason that when we are sick, the best food is mama's homemade chicken soup!
Used to aid in digestion, decrease allergies, improve immune health, increase brain health, heal connective tissue disorders, decrease cellulite (oh yeah), fight inflammation, inhibit infection, improve joint health, heal the gut and even remineralize teeth, bone broth is a food that our house does not go without. I make sure to make bone broth every week or two ensuring we never run out.
According to an old South American Proverb, "good broth can resurrect the dead." According to Sally Fallon, President of the Weston A Price organization;
"Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons--stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain."
Be sure to use chickens that have been raised on pasture or that are organic. Not only is bone broth a great avenue to health, it is inexpensive to make and can be used in all your culinary treats.
Easy Bone Broth Recipe
- One Whole Pastured Chicken
- Filtered Water
- 1/4 cup of himilayan salt
- 2 table spoons apple cider vinegar
- 1 large stockpot
- 1 large strainer
- 1 piece of cheesecloth
- Roast a chicken for dinner and enjoy. We cook ours breast side up, butter under the skin with salt, pepper and garlic sprinkled on it. 425 degrees for 15 minutes and then 375 for 45 minutes.
- After dinner, take remains of chicken bones, cartilage, carcas and skin and place in the stock pot with water, salt and vinegar.
- Place lid on stock pot and turn burner on low. Cook on low for 24-48 hours. (Yes you can leave it overnight on the stove, but if you are nervous, cook all day, place pot in fridge overnight and then continue cooking on low the next day.)
- After simmering for 24-48 hours, strain contents of stockpot through a cheesecloth into a second stockpot or large bowl.
- Once strained you will be left with a clear, yellow, beautiful liquid that you can transfer into storage. Use bpa free plastic storage to freeze or glass storage for the fridge.
- Use broth to make soups, casseroles, use in cooking, drink plain, whatever you desire.
Vinegar helps to pull the minerals and vitamins out of the bones and cartilage creating a mineral rich broth. The longer you simmer, the more nutrient dense it becomes. Up to 48 hours is best!