A Couple of Bone Broth Recipes to Get You Started!
'Good Broth Resurrects the Dead' - South American proverb
This bone broth has certainly helped our family stay well. It supports our gut health which supports the function of our entire system! It has reduced joint inflammation for both my husband and me, because it is anti-inflammatory. It aids our digestion and builds up our immune systems. We look at it as our flu prevention, even the most serious kind! And we reap other benefits, such as stronger bones and stronger connective tissues as well. It thrills me every time friends report health improvement due to this healing broth!
1. Healing Chicken Broth (basic recipe)
1 chicken (organic or free-range, if at all possible)
OR the easier way:
2 - 5 pounds of bony parts such as necks, backs, feet
(you simply strain them out and discard at the end!)
Chicken or Turkey carcasses work great, too.
2 Tablespoons vinegar (any kind)
1 - 1 1/2 Tablespoon(s) sea salt
1 - 3 ribs of celery (optional)
1 - 3 large onions (optional)
1 - 4 medium carrots (optional)
1 head of garlic (just toss it in whole!) (optional)
several slices of fresh ginger (optional)
1 teaspoon of turmeric (optional)
1 bunch parsley (to add last 10 min of cooking) (optional)
Cover chicken with filtered water in large stainless steel pot,
add salt and vinegar (additional benefits if it sits 30 min before heating)
Bring to a boil, reduce heat, cover, and simmer on lowest setting, for 3 - 24 hours.
IF you use a chicken (instead of just bony parts) remove and bone it as soon as
tender, store the meat in the fridge and put the bones, fat, and skin back in the pot
to continue simmering. And then add vegetables.
(I strain out the vegetables and toss them at the end, since I want their flavor and
nutrients, but don't enjoy them mushy.)
IF I want to eat the vegetables, I don't add them til the last bit.
You don't have to peel or chop the vegetables, unless you want to!
(The longer you cook the broth, the richer and more flavorful, and the
easier it will be for your stomach to take in the nutrients.)
10 minutes before the bone broth finishes cooking, add parsley (for additional mineral ions
in the broth).
Strain the broth into jars, and chill in the refrigerator. Then refrigerate or freeze.
I chill mine in the fridge in qt size jars, then freeze what we
won't use within the next week. SO EASY to turn into quick meals!!!
Each one of our family drinks/eats some form of broth fairly frequently.
We also use the broth to make quick meals, such as different kinds
of soups. ANY time a recipe calls for broth or water, we use this
healing broth. Try it in your stir-frys to add flavor!
The main benefit comes from simmering the bones a long time. (It turns
the nutrients colloidal, thus easily assimilated. The darker the broth, the
better!)
Turmeric reduces inflammation. Fresh ginger, garlic and onion are healing.
There is benefit from the other vegetables, too. But if you don't have or
want any or all the veggies, that's ok. Use whatcha got!
NOTE: Do NOT use cruciferous veggies such as broccoli or cauliflower
when making up your broth! They can give your broth quite a funky taste :/
You can cook them in broth later, if you want.
***The main part is simmering bones for a few hours***
(This recipe is a very modified variation of Sally Fallon's chicken broth recipe,
from her book Nourishing Traditions, a book we cannot recommend highly
enough!) www.www.WestonAPrice.org www.newtrendspublishing.com
2. Healing Chicken Broth (S.W. French recipe)
5 lbs chicken necks, backs, wings, leftover carcasses, if available
2 or 3 chicken gizzards (optional)
1 veal shank or marrow bones (optional)
2 Tablespoons vinegar (optional)
1 - 1 1/2 Tablespoon(s) sea salt
2 onions, halved
green tops from 2 or 3 leeks (optional)
2 small celery ribs, halved
1 carrot, halved
2 garlic cloves
1 or 2 whole cloves
Place chicken parts and bones in a large stock pot and cover with water and vinegar.
(additional benefits if it sits 30 min before heating) Slowly bring to a boil. Skim off any
scum that surfaces til only a small amount of foam rises to the top. Add onions, leek
greens, celery, carrot, garlic, and clove(s). Reduce heat, cover, and simmer 2 - 5 hours.
Strain the broth into jars and chill. Then keep in the fridge or freezer.
Remember:
***The main part is simmering bones for a few hours***
1. Healing Chicken Broth (basic recipe)
1 chicken (organic or free-range, if at all possible)
OR the easier way:
2 - 5 pounds of bony parts such as necks, backs, feet
(you simply strain them out and discard at the end!)
Chicken or Turkey carcasses work great, too.
2 Tablespoons vinegar (any kind)
1 - 1 1/2 Tablespoon(s) sea salt
1 - 3 ribs of celery (optional)
1 - 3 large onions (optional)
1 - 4 medium carrots (optional)
1 head of garlic (just toss it in whole!) (optional)
several slices of fresh ginger (optional)
1 teaspoon of turmeric (optional)
1 bunch parsley (to add last 10 min of cooking) (optional)
Cover chicken with filtered water in large stainless steel pot,
add salt and vinegar (additional benefits if it sits 30 min before heating)
Bring to a boil, reduce heat, cover, and simmer on lowest setting, for 3 - 24 hours.
IF you use a chicken (instead of just bony parts) remove and bone it as soon as
tender, store the meat in the fridge and put the bones, fat, and skin back in the pot
to continue simmering. And then add vegetables.
(I strain out the vegetables and toss them at the end, since I want their flavor and
nutrients, but don't enjoy them mushy.)
IF I want to eat the vegetables, I don't add them til the last bit.
You don't have to peel or chop the vegetables, unless you want to!
(The longer you cook the broth, the richer and more flavorful, and the
easier it will be for your stomach to take in the nutrients.)
10 minutes before the bone broth finishes cooking, add parsley (for additional mineral ions
in the broth).
Strain the broth into jars, and chill in the refrigerator. Then refrigerate or freeze.
I chill mine in the fridge in qt size jars, then freeze what we
won't use within the next week. SO EASY to turn into quick meals!!!
Each one of our family drinks/eats some form of broth fairly frequently.
We also use the broth to make quick meals, such as different kinds
of soups. ANY time a recipe calls for broth or water, we use this
healing broth. Try it in your stir-frys to add flavor!
The main benefit comes from simmering the bones a long time. (It turns
the nutrients colloidal, thus easily assimilated. The darker the broth, the
better!)
Turmeric reduces inflammation. Fresh ginger, garlic and onion are healing.
There is benefit from the other vegetables, too. But if you don't have or
want any or all the veggies, that's ok. Use whatcha got!
NOTE: Do NOT use cruciferous veggies such as broccoli or cauliflower
when making up your broth! They can give your broth quite a funky taste :/
You can cook them in broth later, if you want.
***The main part is simmering bones for a few hours***
(This recipe is a very modified variation of Sally Fallon's chicken broth recipe,
from her book Nourishing Traditions, a book we cannot recommend highly
enough!) www.www.WestonAPrice.org www.newtrendspublishing.com
2. Healing Chicken Broth (S.W. French recipe)
5 lbs chicken necks, backs, wings, leftover carcasses, if available
2 or 3 chicken gizzards (optional)
1 veal shank or marrow bones (optional)
2 Tablespoons vinegar (optional)
1 - 1 1/2 Tablespoon(s) sea salt
2 onions, halved
green tops from 2 or 3 leeks (optional)
2 small celery ribs, halved
1 carrot, halved
2 garlic cloves
1 or 2 whole cloves
Place chicken parts and bones in a large stock pot and cover with water and vinegar.
(additional benefits if it sits 30 min before heating) Slowly bring to a boil. Skim off any
scum that surfaces til only a small amount of foam rises to the top. Add onions, leek
greens, celery, carrot, garlic, and clove(s). Reduce heat, cover, and simmer 2 - 5 hours.
Strain the broth into jars and chill. Then keep in the fridge or freezer.
Remember:
***The main part is simmering bones for a few hours***
