Gut Healing Chicken Bone Broth Recipe
Chicken bone broth is a nutrient-rich liquid renowned for its therapeutic properties in promoting digestive health and overall well-being.
Crafted by simmering chicken bones, vegetables, herbs, and spices in water for an extended period, this ancient elixir extracts essential nutrients such as collagen, gelatin, amino acids, and minerals, which are highly beneficial for gut health. Collagen and gelatin, derived from the bones and connective tissues, provide support for the intestinal lining, aiding in repair and maintenance.
Additionally, the amino acids present, such as glutamine, glycine, and proline, help to reduce inflammation, strengthen the gut barrier, and support the growth of beneficial gut bacteria. With its comforting warmth and nourishing properties, gut-healing chicken bone broth serves as a soothing tonic for individuals seeking to restore balance to their digestive system, alleviate gastrointestinal discomfort, and promote overall health and vitality.
Incorporating this wholesome elixir into one's diet can be a simple yet powerful way to support gut healing and enhance overall well-being.
Recipe
G.F, D.F, R.S.F
Ingredients:
1 pound organic chicken bones (1 large frame)
3 carrots, unpeeled - leave whole (if you have the tops, you can use those, too)
1 bunch Kale - washed and thrown in whole (stems included).
2 cloves garlic, unpeeled
4 stalks celery, 1 lemon, halved
1 white/yellow onion, unpeeled
8-10 sprigs fresh rosemary
1⁄2 bung fresh Parsley
8-10 sprigs fresh thyme
15 cups water
1/4 cup apple cider vinegar
2 teaspoons high-quality salt
1 tablespoon whole pepper corns
Directions:
Note: You can Leave all the vegetables unpeeled, and whole - that's the beauty of a bone broth - it's so quick and easy to prepare.
Wash all the vegetables with cold water
Cut the onion and vegetables into 1/2 (you don’t need to chop them into small pieces).
Place all the ingredients into a large stockpot
Add the water
Place the stockpot or pan over medium-high heat and bring to the boil, skimming off the scum that forms on the surface.
Reduce the heat to low and simmer for 4-6 hours.
The longer you cook the broth the more the flavour develops.
Allow the broth to cool slightly, then strain through a fine sieve into a large storage container. Cover and place in the fridge until the fat rises to the top and congeals.
Skim off this layer of fat (it is a fantastic, stable cooking fat) and store it in a glass storage container in the fridge for up to 2 weeks - use it for frying and sautéing.
Transfer the broth to smaller airtight containers and store in the refrigerator for up to 4 days or freeze for up to 3
months.
Tips:
Store the broth in glass jars or containers.
Make a big batch on Sunday, keep 1/2 in the fridge and Freeze the other 1/2, so you have backup broth on hand.
ENJOY!!
