As the weather gets cooler and more and more people around us are getting sick with colds and the flu, we need a natural daily preventative. Bone broth does just that. It has multiple benefits including the following.
- heals and seals your gut
- fights inflammation
- reduces joint pain
- is full of absorbable minerals
- promotes healthy bones, nails, and hair
- speeds healing from illnesses and viruses
“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.” -Sally Fallon
Chicken Stock (bone broth)
- 12 cups filtered water
- skin and bones from a cooked chicken
- 1 tablespoon apple cider vinegar
- 1 yellow onion, peeled and quartered
- 3 large carrots, cut into large dice
- 4 cloves garlic, smashed
- 2 stalks celery with leaves
- 2 bay leaves
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- teaspoon of dried parsley
- Place all the ingredients in a Dutch oven or other large deep pot and bring it to a rolling boil.
- Reduce the heat to medium high and cook for 6 to 12 hours. I judge when to take it off based on the color of the broth and how much the liquid has reduced. Turn off the pot and skim the fat off the top.
- Strain the broth through a fine mesh sieve or cheesecloth. Store in the refrigerator or freezer for later use. Scoop off any solidified fat before using.
You can find many of the ingredients you need for bone broth here at All Is Well. We also have beef soup bones that can be used in place of the chicken skin and bones.
This recipe was originally posted at http://againstallgrain.com/2014/03/03/chicken-stock-bone-broth/ I made a few edits based on the way I prepare the recipe myself.