Have you heard of this bone broth thing? Well if you haven’t then I’m going to enlighten you on how awesome this new (old) trend can be.
Bone broth is considered to be both a food and a medicine. What?! Yes. It’s known to heal the skin, gut, GI tract, aid in digestion or help you beat that cold your whole family has caught and passed along for the past few weeks. Because broth is an extract of connective tissue, it is great for joints, bones, lungs, muscles and blood. Why? Because it’s made up of the same stuff we are, and it’s like hitting the refresh button. Because it is an extract of connective tissue, it is great for joints, bones, lungs, muscles and blood. Why? Because it’s made up of the same stuff we are, and it’s like hitting the refresh button.
Who can benefit from drinking broth? Everyone. Here is what this magic medicine can do:
- Heals the gut lining
- Supports healthy digestion and nutrient absorption
- Boosts the immune system
- Strengthens bones, joints, tendons, ligaments and aids arthritis
Are you ready for the recipe? Let’s get started.
What you need:
• 2-3 rotisserie chicken carcasses; include any leftover skin or meat. I also use any bones I can find, about 2 lbs of bones will be a good amount.
• 1 or 2 medium onions, roughly chopped. Leave the skin on.
• 1 head of garlic
• 2 celery ribs roughly chopped
• 2 carrots roughly chopped
• A few bay leaves, thyme, and rosemary
• 2 teaspoons peppercorns
• 2 teaspoons natural salt
• 2-3 tablespoons cider vinegar; one tablespoon for each carcass
• Enough water to immerse ingredients
Of course, you can always do what my family does and just use the trimmings or scraps from veggies. For example, if I cut up a bell pepper, then I will save the top and bottom ends in the freezer until I have enough to make broth.
What to do:
• Add everything to an 8-quart crockpot. Cook on low for 12 or more hours.
• While still warm, remove larger solids then strain in a mesh strainer to remove any small bones and solids.
• Refrigerate until solidified, then scrape the hardened fat from the top. I save the fat which is also called tallow. I use it as tallow butter or cooking fat.
• Keep broth in the refrigerator for up to one week. Otherwise, store in the freezer for up to 6 months.
If your slow cooker is smaller, you can cut the recipe in half.