How many times have you heard that you should eat chicken soup when you are sick? Why? Is it the warmth and hydration? Is it the veggies? Is it that this basic soup is all your body can handle? Yes, I always assumed it was all of those things but I was surprised to find out that even the warm rehydrating veggie filled soup that I was making in my Vitamix using raw organic veggies and store-bought chicken stock was lacking the biggest benefit of old-fashioned chicken soup that mom and grandma use to make….real BONE broth. The boxed or canned versions don’t quite match up to the benefits of homemade bone broth. Slowly simmering the bones pulls many minerals and other nutrients from the bone, cartilage and tendons. Then these all work together to:
Help heal and seal the gut and promote healthy digestion.
Reduce joint pain and inflammation
Promote strong, healthy bones
and even Remineralize your teeth
Wow – who knew? Well, maybe you did, but I didn’t realize there was that much to my mom’s chicken (or turkey as she has often made) soup. I guess some people even drink bone broth daily during flu season as a preventative measure as well as if sickness hits. You will find lots of recipes and more information online but the one thing you don’t want to change is the organically raised free-range bones to make sure that you are getting the best and healthiest bone broth.
Here is the simple recipe I use….
- 1 whole free-range chicken carcass (or 2 to 3 pound chicken bones)
- 4 quarts cold filtered water
- 2 tablespoons Bragg Organic Raw Unfiltered Apple Cider Vinegar
- 1 large onion, coarsely chopped
- 2 large organic carrots, coarsely chopped
- 3 large organic celery stocks, coarsely chopped
- sea salt to taste (I use 1 tablespoon)
- ground pepper to taste (I use about 12 turns of my grinder)
- 1 bunch parsley (optional)
- 2 cloves garlic (optional)
- Prep time: 10 minutes
- Cook time: 24 hours
- Servings: 16
- Difficulty: easy
I start by taking the usable meat off of the chicken carcass (I usually just use the bones left over from a roasted chicken I've made a day or two before). Place the bones, water, and apple cider vinegar in the pot and set aside. I know that the apple cider vinegar sounds weird but not only is it a very healthy addition to your diet but it also helps extract all of the minerals from the bones and you won't taste it. Let the bones sit in the vinegar water as you chop and prepare the rest of the ingredients.
Add the veggies, salt, and pepper to the pot and cover. Bring to a boil and then turn down to a simmer and simmer for 24 hours. Yes I know again that sounds crazy but it takes that long to draw out all of the valuable minerals. I do this on the weekend when our electricity cost are low and I plan on being home all day (and night) but if you want to do it when you are not home you can use a slow cooker as a safer alternative.
During the first 2 hours you will want to check the broth and remove any of the foamy stuff that collects on the top of the water. I find that I don't get much of this when I am using healthy organic meats.
About 30 minutes before your broth is done, add in the parsley and garlic, if you are using them. I will usually skip them since I often use this broth in my Vitamix soups that I will add raw garlic and parsley or cilantro too.
When your broth is done, remove the pot from the heat and let cool. Strain with a fine metal strainer like this one to remove all of the pieces of bone and veggies.
Now you can enjoy your bone broth! Drink it or use it as a base for soups, gravies, or sauces. I love to use it as my base for my Vitamix soups so that I can add in the benefit of raw veggies.
When it is cool enough you can store leftovers for up to 5 days in a large glass container in the refrigerator, or freeze it for later.