“Good broth will resurrect the dead” – A South American proverb.
So much can be said about the healing properties of broth. Our grandmothers knew best when they gave us rich, chicken broths to cure our common cold, but broth is so much more than that.
Why Drink Bone Broth?
“From the moment we stop growing, we start deteriorating”
In Chinese medicine, we see so much of illness and disease come from the phenomenon of dryness. Arthritis is a great example, dryness stems from deterioration in the joints that is caused by age, things naturally become dry and brittle. Starting broth early can help nourish the body and stave off the imbalance of dryness.
The minerals in broth are absorbed easily by the body—calcium, magnesium, phosphorus, silicon, sulphur and trace minerals. Broth also contains the broken down material from cartilage and tendons; chondroitin, sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain. Drinking bone broth daily can literally save you money on expensive supplements.
Broth can also have a positive effect on stress levels since stress causes bodily inflammation, inflammation causes heat and fire which leads to dryness and dehydration which then causes organs to become imbalanced over time. This can lead to symptoms like muscle pain, repetitive stress problems, even insomnia, gastric problems, hormonal issues, high blood pressure, adrenal fatigue, fertility challenges and more. Think of bone broth as a ‘big hug’ for your body, it’s so necessary as we drudge through this thing called Life.
The magical dose? 1 cup of Bone Broth each day. Perhaps to replace your morning coffee, as a 3pm pick me up or some before bed nourishment.
Chicken Bone Broth Recipe
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings* gizzards from one chicken (optional) 2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
*The veggies are not necessary, but the vinegar is mandatory to leach the minerals from the bone.
*Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 8-24 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
Enjoy!
