Bone Broth

Bone broth is something I’ve never intentionally made before, and as the West Coast has started its slow descent into a mild winter, I’ve been craving warm, nourishing broths that I can carry around instead of coffee. That’s right! I want to be able to carry around my hot soups in a coffee cup or to-go mug.
After doing some soup-research online (looking for the yummiest and the easiest recipes), I re-discovered bone broth. Let me tell you something. If you’re not a vegetarian (or vegan or what have you), this soup is where it’s at.
Back in nutrition school, we learned all about the amazing health benefits of bone broth. It’s the ultimate magic potion and it doesn’t cost much to make. Take a look at this list that, out of sheer laziness, I’ve copied and pasted from
Helps heal and seal your gut, and promotes healthy digestion: The gelatin found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion
Inhibits infection caused by cold and flu viruses, etc.: A study published over a decade ago found that chicken soup indeed has medicinal qualities, significantly mitigating infection Reduces joint pain and inflammation, courtesy of chondroitin sulfates, glucosamine, and other compounds extracted from the boiled down cartilage
Fights inflammation: Amino acids such as glycine, proline, and arginine all have anti-inflammatory effects. Arginine, for example, has been found to be particularly beneficial for the treatment of sepsis (whole-body inflammation).
Glycine also has calming effects, which may help you sleep better
Promotes strong, healthy bones: As mentioned above, bone broth
contains high amounts of calcium, magnesium, and other nutrients that play an important role in healthy bone formation
Promotes healthy hair and nail growth, thanks to the gelatin in the broth
I’ve even heard that the broth helps to reduce cellulite! That’s a lot of magic for a soup that uses just 2-3 basic ingredients, so this week I decided to make some for myself. But me being me, I couldn’t just settle for bones and water. I needed to bring in the big guns.
To vamp up this already nutrient-dense broth, I threw in a number of herbs including fresh ginger and turmeric. I loaded it with onion and potato skins (super nutrient-rich stuff), carrots, garlic, and a touch of apple cider vinegar to help break the minerals out of the organic chicken bones I used. Then I threw it all together in a crock pot and cooked it on high for 30 hours. I threw everything into a nut-milk bag and filtered the broth into mason jars so that I could sip them throughout the week.
People keep talking about flu prevention and healthy immunity this season. Well, here’s your kitchen-friendly answer. Not Just Bone Broth
1 organic chicken carcass
Clean off the fat. Must be raised outdoors where chickens can be chickens. Must be organically raised: No added hormones or unnecessary antibiotics. No exceptions!
4 large carrots
Skin of 2 yellow onions
2 bay leaves
8 cloves
6 whole cardamom pods
3 whole star anice
1/2 tsp caraway seeds
4 inches of fresh turmeric root
sliced, chopped, or however you like
4 tbsp apple cider vinegar
2 inches of ginger
use more if you’d like
Thai basil
however much you’d like
enough to completely cover ingredients in crock pot
Unrefined sea salt
to taste
Buy the bird from your local organic butcher. Take it home and cut all the fat away (or have the butcher do it for you)
Throw the thing in a crock pot with the rest of the ingredients, except the basil
Turn the pot on high and cook for 24 hours or more
Filter out the ingredients with a fine sieve or nut milk bag into a large bowl
From that bowl, scoop the clean, pure broth into mason jars and store in fridge or freezer (eat the bulky ingredients or compost them)
Heat the stored broth on stove, add the Thai basil, and drink for breakfast or before bed a few times a week during the winter months and enjoy =)