Ok, so it sounds kind of funky, but it is gaining some major attention and being dubbed a super-food. Why? Where do I begin?
You know how grandma was always making you to eat chicken soup when you got a cold? Well, she was on to something there. But we're not talking about the sodium-filled soups that come in a can. No, we're talkin' some honest to goodness, homemade chicken soup that's simmering some warmth straight into your home.
If every household would have some bone broth on hand to use in cooking or to take in just like a soup, there wouldn't be so much illness going around. This broth has been proven to fight anything from the common cold to auto-immune diseases right alongside cancer! And guess what, it doesn't taste bad so your kids will be more than willing to take it in.
Now, it's important to know what in the world bone broth is in the first place!
Bone broth is a mineral-rich broth made with healthy animal bones and organic vegetables, herbs and spices. Also known as a stock. The main difference between regular broth and "bone broth" is the cooking of the bones and veggies anywhere from 5 to 24 hours! (the longer, the better!) The time spent simmering infuses the soup with calcium (for healthy bones and joints), magnesium (bones again and teeth), phosphorus(digestion, protein formation, cellular repair) and collagen! Reduced appearance of cellulite, anyone?
Amino acids are also included in the list of goodies that come with this soup! These amino acids can help level your blood sugar levels, reduce stress and anxiety levels. There is so much more but, can you see where I'm going with this?
Healthy food, healthy brood, I always say!
It's important to know that the bones used in bone broth need to be bones from healthy, pasture-raised animals. No hormones, no antibiotics, no junk like that, otherwise, you'll infuse the toxins into the broth as well and that'll be a help to no one.
Now, let's get cookin'!
Since there are so many different ways to make this soup, I will share the five hour recipe my mom gave me.
This makes about 12 servings.
Whole Organic Chicken, Skinned & fat trimmed off
5 fresh Rosemary twigs tied with twine
1/2 bunch organic parsley tied with twine
1 med organic onion quartered
6 org. celery stalks cut in large pieces
4 org. carrots cut in large pieces
4 whole garlic cloves
1 org red bell pepper quartered
(ALL the herbs and vegetables will be discarded when broth is done. That
is the reason for leaving in big pieces)
Celtic Sea, EC, Salt & cracked pepper to taste.
Put all the above in a large stock pot and fill with cold water about 4 inches
from top of pot. Bring to a boil, then simmer for 4 hrs with lid slightly askew,
leaving about an inch for steam to escape.
Let cool for about an hour then remove the chicken and put in a bowl then
discard ALL other ingredients.
While it's cooling, cut up a variety of vegetables ..... However, avoid potatoes,
corn, pasta and rice as they turn to sugar in the body.
1/2 bunch parsley chopped
1 medium onion chopped in small pieces
6 celery stalks, cut in bite size
2 zucchini cut bite size
1 each yellow & red bell pepper
1 bunch spinach or kale, chopped
Your favorite organic herbs.
Put all your vegetables in the broth. Simmer vegetables until they
are tender, then add the chicken you cut up into bite size peices during
the last 5 min.
Enjoy! And keep in mind that this broth is NEVER, EVER TO BE MICROWAVED.