Ok you may be thinking what is all the rage with Bone broth?.....Well after contracting a couple of auto immune diseases you start to read up a lot on your ailments. In all of my research I kept coming across how good Bone broth is for your immune system...Remember back in the day when you were sick and your Mom or Grandma would make you chicken soup?...Well it turns out they knew what they were doing!...The other benefits are....It can heal your gut (a lot of auto immune diseases come from having a leaky gut) It also can reduce inflammation in your intestines (throw away those Tums!)....It is good for Bone density (which a lot of women lose as they get older).....The collagen from the bones is good for your skin (no need for Botox!)....It is also a detoxifying agent and an immune system booster!....Why wouldn't you want to try this! Alright so how do you begin?...You start out with bones, they can be beef or chicken ...If you use beef bones you roast them in the oven first...For the chicken I used a whole Chicken carcass (I made a whole chicken for dinner and removed the meat)...it is also good to use chicken feet, gizzards and the neck (no livers)...And always use Organic or grass fed bones, this is a must....and using Apple Cider Vinegar helps to extract the nutrients from the bones...I will try to give you step by step instructions on how I make mine. I also make mine in the slow cooker which makes it super simple. I put mine in at 9:00 p.m at night and started jarring it at 11:00 a.m. the next morning so that was 14 hours, but you could brew it even longer if you want. Once I removed all of the bones and vegetables from the broth, I strained it with a cheese cloth lined colander to get a clearer broth. Once I jarred it and refrigerated it the next day I spooned off the layer of fat that collected on the top, also what you want for your broth to do is to gel up...that gel is the liquid gold that is beneficial to your broth, although it may not always gel and it is still beneficial!..I heat this up and add a little Himalayan sea salt and drink it up , but you can use it for soup or any other of your recipes...You can also add whatever herbs you may like ... Here is how I did mine....Ok let's get started!....Enjoy!
INGREDIENTS
1-2 Organic Chicken carcass (meat removed) and feet and necks if desired
4 large carrots wash and leave skin on cut in half
5 celery ribs washed with leaf tips
1 large onion quartered with skin left on
4-5 garlic cloves with skin cut in half
2 bay leaves
Parsley fresh or dried (I used dehydrated)
1 1/2 teaspoon Himalayan sea salt
2 Tablespoons Apple Cider Vinegar (Braggs)
Enough filtered water just enough to cover bones I used about 8 cups
DIRECTIONS
1. Place all ingredients in your slow cooker
2. Cover and cook on low for 12-17 hours
(this is what it will look like done...mine was 14 hours)
3. Remove vegetables and bones
4. Pour broth through a cheese cloth lined colander that has a pan under it
5. Once you have broth in your pan you can start ladling into your jars
6. Refrigerate your jars and once all the fat rises to the top (mine was overnight) you can skim it off and enjoy your broth as you like! You can also add more salt or even pepper to it if you want.
ENJOY!!
