Do you suffer from acid reflux, indigestion, gas, bloating, constipation, diarrhea, stomach cramps or leaky gut? Did you know that simply drinking bone broth can help with these symptoms?
Bone broth is rich in collagen, minerals, and gelatin – components that are key for rebuilding the gut and gut lining. The amino acids in the bone broth support the healing of your intestinal lining and the gelatin in the bone broth support your joints, reduces cellulite and supports your skin health. Bone broth is considered a superfood, rich in minerals, very tasty and super easy to make. Once you try it homemade, you may never go back to boxed broths again! Try this recipe:
BONE BROTH RECIPE
INGREDIENTS
4 quarts of filtered water
Bones from 1 whole chicken (free range & organic)
Cloves from 1 whole head of fresh garlic, peeled & smashed
2 Tbsp apple cider vinegar (organic, unfiltered with the Mother- Bragg’s brand)
1 Tsp unrefined sea salt to taste
Optional:
1 large onion, roughly chopped
2 carrots, peeled and roughly chopped
3 celery sticks with leaves, roughly chopped
5 cloves garlic, roughly chopped
1 bunch parsley
1 stem of rosemary
10 peppercorns
1 bay leaf
PREPARATION
- Place all ingredients in a 6 quart crockpot and set the heat to HIGH.
- Bring the stock to a boil, then reduce the heat setting to LOW.
- Allow the stock to cook for a minimim of 8 hours and up to 24 hours. The longer it cooks, the better!
- Turn off the crockpot and allow the stock to cool.
- Strain the stock through a fine mesh metal strainer and throw away what you skim off.
- Place the cooled stock into glass jars for storage in the fridge (for up to a few days) or pour into freezer-safe containers for later use. (You can freeze it in ice cube trays and defrost a few at a time!)
- When the broth is fully cooled, look for a gelatinous consistency. That means your broth is gelatin-rich! At times, a longer or very hot simmer may break down the gelatin and your broth won’t appear gelatinous. That’s OK! The minerals are still there.
- If you like, you can skim off any fat that has risen to the top and solidified – consider this “tallow” – and feel free to cook with it!
- You can drink stock any time of day, before or after meals, or use it as the base for soups and stews! Perfect in any recipe that calls for broth.