I love this recipe version of bone broth and use it quite often to make other recipes or use it as gut healing/cold remedy. According to Sally Fallon, in her book "Nourishing Traditions," meat stocks are extremely nutritious, containing the minerals of the bone, cartilage, marrow, and vegetables as electrolytes, making them easier to digest. Acidic wine or vinegar is added to cooking to help draw out the minerals, especially calcium, potassium, and magnesium. The gelatin acts as digestion aid helping to treat digestive disorders, such as hyperacidity, colitis, and Crohn's disease. Gelatin may be beneficial for other disorders such as anemia, diseases of the blood, diabetes, muscular dystrophy, and even cancer.
Consuming bone broth on a daily basis may help treat: Leaky Gut Syndrome Food intolerances and allergies Improve joint health Reduce cellulite Boost the immune system This recipe comes from Sally Fallon's book, "Nourishing Traditions."
Chicken Bone Broth 1 Whole Free-range or organic chicken or use 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones, and wings. Gizzards from one chicken (optional) Feet from the chicken (optional) I find these hard to find in my neck of the woods, although they are full of gelatin. 4 quarts of cold filtered water 2 tablespoons vinegar (I use apple cider vinegar with the mother) 1 large onion 2 carrots, peeled and coarsely chopped 3 celery sticks, coarsely chopped 1 bunch of parsley
Directions: Farmer raised, pastured, free-range chickens give the best results to produce gelatin. Cut the chicken into serval pieces if you are using a whole chicken. Place the chicken in a large stainless steel pot with filtered water, vinegar, and all the vegetables, except parsley. Let stand 30 minutes to 1 hour. Bring to a boil and remove the scum that rises to the top. Reduce heat, cover and simmer 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the broth, add parsley. This will impart additional mineral ions to the broth. Remove the chicken pieces with a slotted spoon. Let cool and remove chicken meat from the carcass. You can use this chicken in salads, enchiladas, sandwiches, or other recipes. Strain the stock into a large bowl and keep 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.
He's just waiting to steal a carrot and take a little lick of bone broth when I'm not looking.