About the Recipe
Bone broth has a whole host of nutrients that are promoting health in many ways:
* Enhance immune function
* Support cartilage and protect joints
* Build and repair muscles
* Improve skin elasticity and reduce signs of aging
* Regulate blood sugar
* Heal gut lining and repair leaky gut syndrome
* Decrease inflammation and joint pain
* Support a balanced microbiota
* Lose and maintain weight
1 whole organic roasted chicken, deboned (use the bones for this recipe; save the meat for other recipes)
2 celery stalks, organic, roughly chopped
2 carrots, organic, roughly chopped
1 red onion, quartered and peeled
2-3 sprigs fresh thyme
1-2 tbsp. fresh Italian parsley, chopped
2 garlic cloves, crushed
1 teaspoon sea salt (add more salt to the broth if needed)
1/2 teaspoon crushed peppercorns
32 oz. bone broth or chicken stock, organic
Water, just enough to fill the crockpot after adding all the other ingredients
Add all the ingredients into a slow cooker and turn the heat to high for the first couple of hours just to get things going, then reduce the heat to simmer for 24-48 hours. The longer you let it simmer the more nutrients you’ll pull from the bones into the broth. After cooking, strain the solids from the liquid and enjoy.
Tips: Bone broth can be sipped straight to break a fast or as a health tonic. I like stirring in nutritional yeast and sea salt for addtional nutrients.
You can easily make this into a vegetable broth by leaving out the chicken bones and adding all of the veggies listed above plus tomatoes, green peppers, mushrooms (or any veggies you like).
Note: Bone broth typically gelatinizes when refrigerated because of the collagen content. But don’t worry — that’s normal. When reheated it liquifies once again just like store-bought chicken broth.
Once the broth is cooled, store in the fridge. You may desire to scape the solid fat off the top once the broth settles in the fridge. This broth will keep fresh for 2-3 days in the fridge, but feel free to freeze it for up to 1 months.