Bone Broth recipe
Bone broth is an ancient remedy for many health complaints in many cultures around the world. In modern terms, it is recognised to be anti-inflammatory, highly nourishing and it greatly aids the gut lining to repair itself. It also helps to rebuild muscle and connective tissue when these are malnourished, through illness, old age, or weak digestion.
If your lifestyle or choices support the inclusion of bone broth, use the recipe below as a guideline.
As an alternative, good-quality chicken bone broth can be purchased – just make sure that it is organic. For example, The Brothery ships organic chicken bone broth with vegetables nationwide, from California. It costs about $4.50 per meal – see bonebroth.com for details.
A do-it-yourself recipe:
It will be easiest to use a slow cooker to prepare the broth properly.
3-6 pounds of chicken or turkey bones.
2 onions, quartered (Optional).
4 celery stalks, cut into pieces.
2 large carrots, cut into chunks.
¼ to ½ cup of apple cider vinegar.
1 tablespoon of good-quality salt.
Put the bones and vegetables into a slow cooker. Drizzle the vinegar over the bones, then add the water and salt.
Cook on low for 24-48 hours.
Strain out the solid ingredients and store the broth in the refrigerator for up to a week, or in individual portions in the freezer for up to six months.
The broth can be eaten on its own, or it can be combined with cooked vegetables, especially green vegetables, with your favorite spice mix. Bring it all to the boil, and simmer for 10 minutes.
Recipe and instructions adapted from “The Prime” by Kulreet Chaudary MD