Bone Broth

Bone Broth

I LOVE bone broth for many reasons: its taste, its comfort and its enormous health benefits.  However, I never knew where to start!  I am going to share the easiest way to make chicken bone broth (my favorite anyways). 

But first, why should you incorporate bone broth into your nutrition repertoire? 

1.     First of all, you don’t waste any part of the chicken!  For the bone broth recipe I am giving you, I cooked two little chickens, weighing a total of 7kg, and wasted nothing!  Every single part got used.  I had enough chicken for a whole weeks worth of meals AND got 14 cups of bone broth for sipping or making soups.

2.     Protects joints – bone broth is one of the best supplies of collagen, which helps us restore our cartilage, which means our bones, joints and ligaments get stronger! 

3.     Good for the gut – bone broth is super soothing for our digestive systems.  It restores the gut lining, and helps with the growth of probiotics. 

4.     Healthy Skin – do you want your skin to look youthful, toned, less puffy, and have less cellulite?  Drink bone broth. 

5.     Good for detoxification – bone broth helps the digestive system expel waste and promotes the liver’s ability to remove toxins, and improves the body’s use of antioxidants. 

Bone broth literally benefits your entire body!!  From your hair, skin and nail, to your muscles and ligaments, to your organs and digestive system, it is no wonder bone broth is called “nature’s multivitamin.” 

Mandi’s Bone Broth Recipe

Step One:  Roast 2 chickens (I bought two little ones from co-op)

Step Two:  Cut the chickens, and place all the bones in a slow cooker. Try to break them up as best as you can.  Don’t add the skin. 

Step Three:  On top of the bones, place two roughly chopped carrots, a chopped onion (skins on are fine!), a whole head of garlic cut in half (once again, leave on the skin), 3 chopped celery stalks, 1 tbsp. apple cider vinegar, sprinkle some peppercorns on top and a bay leaf.   Cover with water.

Step Four:  Turn your slow cooker on low and simmer overnight or for 12 hours.

Step Five:  Strain the liquid into a different container. 

Step Six:  Put in the fridge and let cool.

Step Seven:  Remove the fat from the top.  Just scrape it off with a spoon and discard it. 

Step Eight:  Lightly warm the broth over the stovetop and sip away! 

** The bone broth will keep in the fridge 4-5 days, but freezes well.

** I used to get freaked out when my bone broth was all jelly like, but that is a good thing!!!  The more gelatin like, the better!  Don’t worry, it goes back to liquid once heated. 

One last thing, if you aren’t going to make bone broth with your leftover bones, don’t throw them away!  Bring them over to my house!!