The Benefits of Bone Broth
I will never go back to store bought bone broth again! When my digestive health took a nose dive, I started reading Digestive Health with REAL Food * One of the first recipes within its covers is Bone Broth.
I’d heard about the benefits of Bone Broth for some time. Why didn’t I try it sooner?!? With my digestive system in an uproar, I decided to finally give it a chance! It was delicious and so easy to make!
If you’re like me, striving for your most favorable digestive health, then Bone Broth is a must! The benefits are amazing! Bone broth can help heal and seal your gut to improve your intestinal permeability. It also helps your joint and skin health. Let’s not forget, it also helps keep your bones and teeth healthy!
How to Make Homemade Chicken Bone Broth
- 1 large or 2 small chicken carcasses (including the bones, skin, neck, feet and gizzards, if you have them)
- 4-12 cups of water
- 1-3 Tbsp of vinegar (apple cider or red wine vinegar)
- 1 Tbsp of salt (adjust to taste)
- 3-4 carrots, peeled and coarsely chopped
- 2-3 celery stalks. coarsely chopped
- 2 or 3 onions, peeled and coarsely chopped
- 2-3 whole garlic cloves
- 1 tsp whole crushed black peppercorns
- a few branches of rosemary, thyme or parsley
- Put all the main ingredients along with any optional ingredients in a large pot or slow cooker.
- Heat on high until the broth starts boiling. Stay close to avoid an overflow. Remove the foam if desired to improve the taste of your broth.
- Once broth is boiling, reduce the heat to low. This allows the broth to simmer. (You should only see very little bubbles in the center of the pot).
- Cook on low temperature for at least 6-8 hours or up to 24 hours.
- When it’s ready, let it cool down an hour or so, then strain the broth using a colander (and cheesecloth if desired).
- Discard the bones. If the veggies are not too mushy for you, you may keep them if you wish. (Personally, I don’t like mushy veggies, but my chickens sure do!)
- You can keep your bone broth in the fridge for up to 4-5 days.
- If you have more broth than you can use is 4-5 days time, freeze it! You can portion it out into pint sized mason jars, leaving 1 inch at the top of each jar to allow for the expansion of the broth. This keeps the jar from breaking and making a huge mess in the freezer! — You can also use ice cube trays to freeze your excess broth!
- When you want to reheat your broth, avoid using the microwave, as it damages the healthy amino acids your gut needs for optimal health.
- Drink your broth out of a cup, or use it to make soups, stews and sauces.
- A good quality broth should gel in 1-2 days once in the fridge. Reheating it in a saucepan will allow the broth to become liquid again.
- Every time you have chicken, keep the bones and freeze them. You’ll have a whole bunch of bones to make a new batch of broth in no time!
*This post contains an affiliate link.