Bone broth has been used for centuries in many different cultures around the world. It’s a nutrient dense food that is very nourishing and healing, and very easy and inexpensive to make. It’s a truly super food. Making bone broth is very sustainable and in harmony with traditions, as not only you use the meat only, but the bones as well. Not only broth can be used to make delicious soups, sauces and stews, but it can also be consumed for its incredible health properties, or to nourish someone that is very ill or that can’t eat. It’s a warm, soothing and nourishing food for the body, mind and soul.
The collagen found in the bone broth helps to seal a leaky gut and helps to support healthy skin, nails and hair, and can even reduce the appearance of cellulite. Bone broth also contains glucosamine, which helps to reduce inflammation, arthritis and joint pain. Consuming bone broth is a great way to naturally boost the immune system and is a very efficient way to treat cold and flus, food intolerances, allergies and asthma. Bone broth is also an excellent source of easily absorbed amino acid and minerals such as calcium, magnesium, silicon, and phosphorus, which helps to keep and build strong and healthy bones. The glycine found in bone broth can help to detoxify the body and improve brain function as well.
When making broth, it’s very important to use bones, joints and meat that comes from healthy animals. Make sure you get organic pastured-raised poultry, grass-fed meat or wild-caught fish to avoid growth hormones, antibiotics and other toxins. I also believe the energy of the broth will be very different. Fresh herbs should be added for flavors but vegetables, spices and sea salt are optional. Vinegar is a very important component in broth as it helps to pull minerals out of the bones. Broth should be simmered for long hours and should ideally be made at home.
If you ever wondered what is the difference between stock and broth, well it’s very simple. Broth is a seasoned liquid that is usually made out of meat and bones. It tastes great on its own. Stock is an unseasoned liquid that is usually made out of bones only. It has a stronger taste and doesn’t taste great on its own. Broths and stocks can be made from poultry, beef or fish, but they can also be made from other types of animals. If you use fish bones, you will have a more iodine-rich broth, which is excellent to support thyroid’s health. The type of broth you make depends of the purpose.
Broth should be made at home. The ones you can buy at the store are not a whole food and do not provide the same nutritional aspect. They are not healing. They are actually processed and do not contain any gelatin or other important nutrients. They may even contain MSG, additives or fillers. And let’s be honest; there is nothing more nourishing than having a bowl of soup made at home from someone who loves and cares about you.
Broth is usually made in a large stockpot on the stove but it can also be made in a crockpot if you have to leave the house. That way, it can simmer the whole day and can be ready when you get back home. When the broth is done, reserve the meat and filter the broth to keep the liquid only. You can now consume it immediately, or you can make a soup with it, or you can refrigerate it or freeze it for later use. If you do so, add the broth into jars and allow them to cool down before storing them. Broth will last for about a week in the refrigerator or several months in the freezer. When you reheat your broth, always reheat on the stove; do not use the microwave.
I hope you enjoy this chicken bone broth recipe. This is the one I make at home. It’s very easy to make, very nourishing and very flavorful.
- 1 whole organic chicken, or 2-3 pounds of bones such as neck, back and wings
- 3-5 organic chicken feet*, optional
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 onion, peeled and chopped
- 4 cloves garlic, mashed
- Bunch of fresh thyme or parsley
- 2 bay leafs
- 1 tbsp black peppercorn
- 1 ½ tsp sea salt, optional
- 2 tbsp unpasteurized apple cider vinegar
- 4-6 cups cold filtered water
- Add the whole chicken or the bones if using bones only into a large stockpot or crockpot.
- Add vegetables, herbs and spices.
- Fill the pot with cold, filtered water, and add vinegar.
- Bring to a boil, reduce heat to low, and let simmer for a few hours.
- Skim any foam you see at the surface.
- -If using a whole chicken, the meat will start to separate after a couple hours. Simply remove the chicken from the pot and separate the meat from the bones. Keep the chicken meat for later use and place the carcass back into the pot and continue simmering for another 12 hours.
- -If using bones only, let simmer for about 24 hours.
- When broth is ready, turn off heat, remove remaining bones, allow to cool down and strain the liquid into jars. You can also consume your broth immediately or use it as a base for your soup. If not, store in the refrigerator or freezer for later use.
-The chicken will be cooked before the broth is ready. Reserve the poached chicken for later use to add in your soups, salads or to make chicken salad.
-The longer you simmer the broth, the better.
Credit picture: Prairie Health & Wellness