Hi Friends,

Have you heard of bone broth? It’s all the rage right now and I believe it has become a product that is main stream. I’ve seen it at local farmer’s markets by independent suppliers or boxed at grocery stores. I love it and can’t live with out it. Especially when I’m feeling under the weather. I like to drink a cup with a little added salt before I head to bed or in the morning in place of coffee. It’s so nourishing, comforting and good for you. It contains prolein which helps repair the skin, glycine to help detoxify the liver, and glutamine which repairs the small intestine.

Anything that you want can be added to the broth. I like to stick with the basics. In the past I’ve added ginger, gogi berries, kombu seaweed and kale. I prefer to use all organic ingredients, free from pesticides. The chicken bones or whole chicken that I use I purchase from Whole Foods Market. Sometimes, I can find an organic chicken at other markets and the bones I’ve only found at Whole Foods. The chicken backs, necks and feet come packaged (see below) in the refrigerated Meat section.  Using a whole chicken is a benefit because the meat can be used for future meals.

Ingredients:

1 whole chicken or chicken feet, backs, and necks

1 cup of spinach

½ onion

2-3 garlic cloves

celery

carrots

parsley

oregeno

2-4 tbsp. of Bragg’s Apple Cider Vinegar

Add just enough water to cover your chicken or bones

¼ tsp tsp celtic salt or pink Himalayan salt (to be added near the end of cooking)

Directions:

At the bottom of a crock pot place all of your vegetables, vinegar, and pepper. Cover with water. Place your bones or whole chicken on top and cover with a lid. Cook for about 10 hours. You can cook it for up to 24 hours, if you wish. Add your salt at the end of cooking or when you are ready to drink. At the end of cooking, strain the broth through a fine sieve into glass jars.

I have a small crock pot and it yields about 2 and ½ quart size jars. I use the broth to cook my grains like quinoa or to sauté vegetables.  I find it easier to freeze some of the broth in ice cube trays which makes it so much easier to drink in the morning. There is a layer of fat that gathers at the top that is a darker shade and turns yellow-ish white in color when cold. I use this to saute eggs or vegetables, and potatoes.

That’s it! Happy bone broth making and drinking. Let me know in the comments below when you’ve made a batch and how it turned out.