When you were a child and had the flu were you served chicken noodle soup? Did you ever wonder why it was understood without an explanation that chicken soup was good for your body when you were sick?
When I had children, I carried on this tradition. I make bone broth every week and when my daughters are sick, I make them soup with it. I also, use the broth took cook rice, pasta, or anything thing that you would use water for. Including bone broths in your daily diet has so many benefits. When I looked into the back story of bone broth, I found that man has been drinking broth from animal’s bones since fire was discovered because of the abundance of nutrients and benefits.
The reason why chicken soup is so great for you when you have the flu or a cold is because when the bones are simmered in water for long periods of time, the water withdraws the minerals from the bones and turns them into a form that we can easily digest. It also helps to reduce the number of white blood cells that cause the flu.
Sometimes people make bone broths using the joints, feet, skin, cartilage, tendons and even the knuckles of animals. They are all composed of highly dense networks of proteins known as Collagens which are only found in animal sources. Collagen are tissues in our skin, nails and joints. The glucosamine in the collagen in broth helps to stimulate the growth of new collagen. This helps to reduce joint inflammation and repair damage. Another component of collagen is Gelatin and is important for protecting the lining of the digestive tract that helps in digesting nutrients. This in turn helps with digestive issues like leaky gut.
Consuming bone broth strengthens the immune system Flu season is in full swing and building your immune system is your first defense against the flu or other disease. Bone broth also helps with mood as it has amino acids, one of which, glycine can have calming effects.
Here is how to make it yourself:
Homemade Chicken Bone Broth
- 1 Whole Organic Chicken
- 8 cups of Water
- 1/2 Teaspoon Apple Cider Vinegar (or Master Tonic)
- 1 bulb of Garlic, chopped
- 1/2 Onion, chopped
- 1 Tablespoon Ginger, chopped
- 2 Carrots grated
- 2 Celery Stalks, chopped
- 1/2 Teaspoon of Himalayan Pink Salt
- 1 Tablespoon Fresh Parsley
- A few Sprigs of Thyme
- Add whatever herbs you have around.
- Place ALL ingredients in a crock pot on LOW for at least 24 hours. I usually find that I need more like 48-72 hours for the bones to break down and to get that thick congealed layer on it after it cools. (this is where the nutrients are).
- The chicken meat will fall off of the bones very easily.
- Remove the bones and strain broth in a fine mesh strainer or cheese cloth
- Let Cool and transfer to the fridge.
- Put in the freezer for long term storage.
- You can use your broth for the foundation for rice, ramen, soups, stews, gravies, bouillabaisse, curries and more.
- You can use bones from chickens, beef, lamb, fish and pork.
- Please make sure all animal bones that you are using are from Organic, Free-Range animals and that all the veggies and herbs are Organic too.
I love making bone broth! I hope that you will try it too 🙂
Let me know below how it goes!
Please always feel free to write me with any questions in the comment space below or at firstname.lastname@example.org
In Gratitude and In Service,