“Soup is the song of the hearth…and the home.”
Louis P. De Gouy
About the recipe
By: Barbara Rubin
Bone Broth is a must-have staple, especially this time of year. We’ve all heard the saying, “Chicken soup can cure a cold.” Why? Because broth contains a natural amino acid called cysteine. This particular amino acid thins the mucus in your lungs. Once thinned, it can be expelled from your body quickly, efficiently, and speed up the recovery from winter illnesses.
Chicken broth is full of other beneficial nutrients in a form that the body can absorb easily, including magnesium, phosphorus, silicon, sulfur, and trace minerals. It is also rich in sulfates, chondroitin, and glucosamine. If you’ve ever been to a health food store, you know that these are the supplements of choice for easing arthritis and joint pain.
Some go so far as to say that “good broth will resurrect the dead.” That may be a stretch, but this is said because broth has a very distinct property that other foods lack. It has gelatin.
The gelatin is a hydrophilic colloid. That’s the technical way of saying that it helps your gut hold liquids, including digestive juices. This gelatin promotes proper digestion and healthy hair and nail growth. It also reduces inflammation and plays an essential role in bone formation.
The recipe below is healthy, inexpensive, and easy to follow. A few chops with a knife, and that’s all there is to it. One small housekeeping item before you begin, though. Get the best organically-raised, pasture- or grass-fed chicken (or rooster) you can find. Animals that are raised in confined spaces, fed synthetic diets, and given drugs will not provide you with optimal benefits. Do not scrimp here. Get an additive-free animal and use organic vegetables. Your broth will taste better for it!
- 1 whole free-range chicken (or 2-to-3 pounds of chicken parts, bone-in). If you can get your hands on a rooster, that would be even better.
- 2-to-4 chicken feet (This is optional, but a great addition. The feet of the chicken are rich in sulfur, a mineral that is critical for brain function, and that helps in the extraction of gelatin from the bones of the chicken)
- 4 quarts (or more) water – you want the chicken to be completely covered
- 2 tablespoons raw apple cider vinegar
- 3-to-5 laurel leaves
- 10 allspice leaves
- 1 large onion, coarsely chopped (organic)
- 2 carrots, peeled and coarsely chopped (organic)
- 3 celery stalks, coarsely chopped (organic)
- 1 large handful of parsley (organic)
1. Fill a large pot with filtered water. You will be cooking this for a long time, so you may want to use a crockpot.
2. Add the raw vinegar, onions, carrots, and celery.
3. Add the chicken.
4. Bring mixture to a boil ( uncovered ) and remove any scum that rises to the top.
5. Reduce heat to its lowest setting.
6. Once the mixture is simmering, add in the laurel leaves and allspice.
7. Cook at a bare simmer with the lid off or slightly askew for 4 to 6 hours, occasionally skimming scum from the top.
8. If you have used a whole chicken, or chicken parts that have meat on them, the meat will begin to separate from the bones after about two hours. Remove the meat and continue simmer. You can use the meat later for your salads.
9. Remove the bones with a slotted spoon. Then, add in the fresh parsley for extra nutrients and flavor and let the mixture continue to simmer for about 10 minutes.
10. Finally, let the broth cool in the refrigerator overnight. A layer of fat will rise to the surface. Skim this off. You can save it for frying, for example, eggs.
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