Happy Monday to you! It’s pretty chilly here right now in Florida. I know most people think of sunny hot weather with flamingos, but that is not the case where I live. I’m in the North Central part of the state and it gets cold here!
Today is a good day for soup, so I am fixing a pot of veggie soup with my homemade Chicken Stock. Homemade stock is so good for you. I make beef stock (I’ll talk about that in another post) too but today I want to share with you my chicken stock aka bone broth. Bone Broth has amazing health benefits!
- Heal leaky gut
- Overcome foods intolerances and allergies
- Improve joint health
- Boost immune system
Nutrition researcher, Sally Fallon of The Weston A. Price Foundation, shares in her book “Nourishing Traditions” that properly prepared meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate. The test to good stock is the gelatin that forms on the top after it has cooled. Gelatin acts as an aid to digestion and has been used successfully in the treatment of many intestinal disorders, including hyperacidity, colitis and Crohn’s disease. (1) Sally has several different stock (bone broth) recipes in her book, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon and Mary Enig (Oct 1, 1999). You can purchase your own copy HERE on amazon.
When I make stock, I usually make a big batch and freeze it. It takes about 48 hours for it to get all golden and delicious! I take it out in the morning and sip on it for lunch sometimes or I add it to my favorite dishes!
1 Whole Free-Range Hormone Free Cooked Chicken or 2-3 pounds of bony chicken parts
4 quarts of cold filtered water
2 tablespoons of vinegar 1 large onion, quartered
2 carrots, cut into large chunks
3 celery sticks
1 bunch of parsley, thyme and/or rosemary
Directions: Pull off most of the meat from the chicken carcass and place in crock-pot or roaster. Add everything else except the herbs. Cook on low for 48 hours. You will start to see the changes in the color of the stock the longer it cooks. Add the herbs about 30 minutes before your stock is finished. Turn off heat and let cool. Once cooled, remove all your pieces of veggies and the carcass, discard. Strain the broth to remove any excess pieces and store in the refrigerator for up to 5 days. Pour into freezer safe containers for longer storage.
Let me know how it turns out. I hope you enjoy it as much as I do!