Bone Broth Will Make Your Wildest Dreams Come True

Bone broth is a hot topic right now.  Even if you are at the very beginning of your health journey, I'd be willing to bet that it is one of the first things that pops up on your "How Do I Get Healthy" Google searches. I love that these traditional healing modalities are becoming popular again. Now you can even order it at some health-minded restaurants!   

The healing properties of bone broth are pretty amazing, and as the weather cools down, there is nothing better than a hot mug of broth to make you feel cozy. Cozy and super healthy! 

Incorporate bone broth daily for:

  • Immune support
  • Healthy skin, hair and nails
  • Gut healing
  • Support for your joints
  • And of course it will make your wildest dreams come true, like I said. Don't ask questions. 
Amazing broth at Mudhen Meat & Greens at the Dallas Farmer's Market

Amazing broth at Mudhen Meat & Greens at the Dallas Farmer's Market

Bone broth felt intimidating to me at first, but I quickly learned that it is very simple to make.  Another great thing about bone broth? It helps you cut down on food waste! That pasture-raised chicken is a little pricier than conventional chicken, but you get a whole meal from it, AND a big pot of broth too!  And if you've been making the recipes in my Happy Healthy Whole Meal-Prep Guide, you have found that there's a lot of veggie-chopping going on-- onions, celery, and carrots all make appearances in the recipes I chose for the book which means you'll be able to use any extra for the broth-- no waste here!

It is so easy to make broth, it just takes some thinking ahead. Step One: grab a big bowl. Step Two: Anytime you are chopping veggies, toss the "extras" into the bowl. Anything you trim off goes in this bowl: onion ends, carrot shavings, celery butts/leaves, extra garlic, etc.  Even herbs, but those will go into the broth at the end, so keep them separate.  (Be sure to store the trimmings in a sealed container in the fridge, and I wouldn't go more than about a week of collecting--or freeze them to make broth later!). 

As you are collecting a bowlful of veggie extras through the week, plan to have chicken for dinner one night--find a pasture raised whole chicken and use the recipe below to roast it in the oven. After your delicious chicken dinner, be sure to save the carcass! 

Dump all the veggies and your chicken carcass in a big stock pot, cover with filtered water and add some apple cider vinegar. Bring it to a boil, then lower the heat and simmer for 6-24 hours. You may need to skim the scum that rises to the top after you boil.  After the broth has simmered for up to 24 hours, then strain it with a big slotted spoon, discard the cooked veggies and the bones, and store in the fridge for about 4-5 days! If you don't think you'll be able to consume it that quickly, broth freezes beautifully. 

Roasted Whole Chicken

Ingredients

  • 1 (3 pound) whole chicken, giblets removed (always pasture raised!)
  • Salt and black pepper to taste (or this Salt Lick seasoning, which will make your broth extra flavorful)
  • ½ cup grass-fed butter, divided
  • Veggies and herbs of your choice (celery, onions, carrots, garlic, thyme, rosemary) 

Method

  1. Preheat oven to 350
  2. Place chicken in a roasting pan, pat dry inside and out with paper towels, and season generously inside and out with salt and pepper or seasoning. Place 3 tablespoons butter inside the chicken cavity.  Arrange dollops of the remaining butter around the chicken’s exterior. Cut the veggies into chunks, and place in the chicken cavity along with any herbs.
  3. Bake uncovered 1 hour and 15 minutes in the preheated over, to a minimum internal temperature of 180 degrees F. Remove from heat, and allow to rest about 30 minutes before serving.

 

Chicken Broth

 Ingredients

  • 1 chicken carcass
  • Roughly chopped veggies-- carrots, onions, celery
  • Cold filtered water
  • 2 tbsp apple cider vinegar
  • 1 bunch parsley

Method

  • Place chicken carcass and veggies (except the parsley) in large stock pot.  Cover with cold water, add vinegar, and let sit for 30 minutes to an hour.
  • Bring to a boil, skim off the scum, and reduce to a simmer.
  • Simmer for 6-24 hours
  • About 10 minutes before it is finished, add the parsley
  • Use a slotted spoon to remove all solids. Once it has cooled, I also like to use a fine sieve to strain the broth even further and store in jars. 
  • Broth can be kept refrigerated for up to 4-5 days, or frozen for up to a year. 

You can sip your broth from a mug, or cook with it, both will give you the same health benefits.  I love sipping it, but I don't want it every single day.  So I will use it to make soup, or will cook my quinoa in it, etc. Have you made homemade broth? I'd love to hear from you!

 

 

Jennifer OstmanComment