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Recipe: Bone Broth

One of the ways that I am trying to boost my immune system and heal my gut is by drinking a cup of bone broth every day.  According to Dr. Axe’s website, bone broth’s “simmering causes the bones and ligaments to release healing compounds like collagen, proline, glycine, and glutamine that have the power to transform your health.  Nutrition researchers Sally Fallon and Kaayla Daniel of the Weston A. Price Foundation explain that bone broths contain minerals in forms that your body can easily absorb: calcium, magnesium, phosphorus, silicon, sulphur and others” (http://draxe.com/the-healing-power-of-bone-broth-for-digestion-arthritis-and-cellulite/).  There are so many health benefits that bone broth offers that I couldn’t afford not to drink it daily.

I do have to share a humorous albeit idiotic article I read from Today’s website.  I was searching Google for benefits of bone broth when I stumbled onto this article.  This woman decided to try bone broth for one week to see what magical properties it had.  Even though she was able to purchase it from a restaurant fresh, she complained that it smelled and was inconvenient.  After one week, she didn’t see any noticeable changes and concluded it was just a trend!  I laughed so hard!  Out of curiosity I read some of the comments, they all ripped her to shreds!  (http://www.today.com/food/i-tried-bone-broth-week-heres-what-happened-2D80450660).  I’m pretty sure it will take more than one week, if not more than one month, to see what changes it will make to my body.

And now what you have been waiting for, the actual recipe:

Ingredients:
1 Chicken Carcass
1 Onion
2 Leeks
2 Carrots
2 Sticks of Celery
2 Tbsp  Chopped, fresh parsley

Directions:
Place the carcass or bones in the pot.  I’ve read some people ask their local butcher for leftover bones.  I use the leftover bones from an oven-roasted chicken.  I save the meat for salads for during the week.
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Next add the onion, leeks, carrots, celery sticks and parsley.  I did use dried parsley flakes in the past, but I didn’t have a fine enough strainer to remove them all from the broth and it was hard to swallow with all the bits near the bottom of the container.  So I highly recommend chopping fresh parsley.
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Fill up the pot with water.  I fill it as much as I’m comfortable with boiling because I want to make as much broth as possible.  The fluid will evaporate over time so I add more water throughout the course of the day.  If you want a stronger broth, just let it condense down.
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Bring the broth to a boil, then let it simmer.  I’ve read from most recipes that it is recommended to let the broth simmer from between 48 to 72 hours.  I am not comfortable leaving my stove on all night and I can’t afford to lose that much sleep so I’ll only let it cook for as long as I can which tends to be closer to 8 hours.  The longer you let it cook, the stronger and richer tasting it will be.
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This is what my finished product looks like.  Strain out the remaining bones and veggies.
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And I get a whole pitcher of this!  Not only do I drink it throughout the week but I also use it in meals that I cook.  It does take some getting used to, to drink this every day.  But like I said, the longer you let it simmer the better it tastes.  I’ve noticed that I’m beginning to look forward to drinking it every day.  I’m so used to constantly snacking and being hungry from being pregnant, that now that I’m not, a cup of broth usually can hold me off another hour or two in the evening until I can get dinner fixed.  So my snacking has significantly decreased.

This is a big time investment (an entire day), but I feel like it is worth it.  Bottoms up!

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