Ready for a magic potion? Here it is! Homemade veggie-bone-broth from high-quality sources is easy to digest, remineralizing, and provides a host of nutrients your body needs to do its spring (detox) thing. It’s low in calories, yet rich in vitamins, minerals and amino acids (from the gelatin and collagen in the bones).
The food industry is finally catching on to what our ancestors have known for a while: Bone broth, combined with some RnR and TLC, has the power to get you back on your feet. Granted, picking up a carton of organic broth at the store is a little less time-consuming and a fine option in a pinch, but nothing beats fresh and home-made. I promise, it’s fool-proof to make, much more affordable, and allows you to control the quality.
Need a recipe, so you can see for yourself? Follow these instructions:
Ingredients
2 pounds of chicken skin, bones, etc. (what’s left over after you eat the muscle meat) – pastured is best
3 carrots, halved (or a bunch of clean, organic carrot peels)
3 stalks celery or ½ celeriac root, coarsely chopped
1 onion, quartered, with only one layer of peel removed
¼ cup raw apple cider vinegar
2 bay leaves
4-5 juniper berries
2 quarts filtered water (or more, depending on the size of your pot)
1 Tablespoon pink Himalayan salt
2 cloves garlic, crushed, and 1 handful parsley or other herbs (stems are fine)
Steps
1. Combine all the ingredients except garlic and parsley in a large stock pot or slow cooker.
2. Adjust the slow cooker setting to 10 hours @ low OR bring the contents of the stock pot to a simmer, then cover and turn down to low heat.
3. Let simmer for at least 7 hours (best overnight). Add garlic and herbs and simmer for another 30 to 60 minutes.
4. Cool, then strain into mason jars. Refrigerate or freeze promptly (within 2 hours).
Tips
- Save bones, skin and meat scraps when you roast pastured chicken (or other fowl) and stick them in the freezer until you have enough for a batch. Do the same with parsley stems, organic root veggie peel, and any veggies that are still good but no longer super-crisp.
- If you have a pet, they will love some of the meat and veggies that are left over after you’ve strained the broth. Just make sure there are no bones in their healthy bone-broth treat!
- Don’t be shy on the veggie-front! Load that slow cooker with all the herbs, greens and roots you can find – that’s where most of the important minerals come from.
I was tempted to give you a list of reasons to eat or drink lots and lots of bone broth, but then I stumbled over this well-researched article on all the benefits we are currently aware of. It should answer most of your questions – however, feel free to email me if you would like some more information.