Immune Boosting Chicken Bone Broth Recipe
By Tracy Pardo
If you are suffering from a seasonal illness or if you are around loved ones who are sick consider making a pot of immune boosting bone broth. This nutrient sense broth is easy to make and cost effective. You can make a big pot and have your freezer stocked all winter long. Relax with a mug full and enjoy it as a drink or add it to a soup or other recipes. Now it’s time to get started. This delicious recipe is from The Heal Your Gut Cookbook By Hilary Boynton + Mary Brackett
Ingredients:
1 3- to 4- pound stewing hen, 1-2 chicken carcasses, or 3-4 pounds chicken necks, backs, and wings
4 quarts filtered water
2-4 chicken feet (optional)
1-2 chicken heads (optional)
2 tablespoons raw apple cider vinegar
3 celery stalks, coarsely chopped
2 carrots, coarsely chopped
1 onion, quartered
Handful of fresh parsley
Sea salt
Instructions:
Put the chicken or carcasses in a pot with 4 quarts of water; add the chicken feet and heads (if you’re using them) and the vinegar. Let sit for 30 minutes, to give the vinegar time to leach the minerals out of the bones. Add the vegetables and turn on the heat. Bring to a boil and skim the scum. Reduce to barely a simmer, cover and cook for 6 to 24 hours. During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals. Let the broth cool, strain it, and take any remaining meat off the bones to use in future cooking. Add sea salt to taste and drink the broth as it is or store it in the fridge (up to 5 to 7 days), or freezer (up to 6 months), for use in soups and stews.
