It seems Grandma knew best when she fed her family nourishing foods like bone broth. I don’t know how long grandmothers (and mothers) have fed their families this liquid treasure, but now days it seems to be a lost art. Great for the immune system and a ready-made comfort food, bone broth is truly “good for what ails you.”
Sally Fallon, author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (with Mary G. Enig, PhD), lays out the benefits in this article: http://www.westonaprice.org/Broth-is-Beautiful.html. There is scientific evidence that points to bone broth’s therapeutic value in curing colds. When the cartilage and tendons break down in cooking, the resulting material can be beneficial for arthritis and joint pain. Bone broth is rich in minerals that the body can easily assimilate (calcium, magnesium, phosphorus, et al). Please go read Fallon’s article! You need this beautiful nourishing food in your arsenal.
This is the way I make my broth. I’ve seen variations here and there, and if you own a copy of Nourishing Traditions, by all means, follow Sally Fallon’s directions. I freeze my bone broth, both in ice cube trays and in little 3/4 cup containers, and use it almost daily in soups, veggies, sauces, and to poach eggs, to name a few. If someone is getting the sniffles, we drink it with our breakfast. (It’s actually really good for digestion too.)
Chicken Bone Broth
- Chicken bones, cartilage, tendons, fat (everything but the meat–we eat that!) I use bones from cooked chicken because we love a good roasted bird but you can do it from raw.
- Various chunks of veggies (onion, celery, carrot are standards, but you can use others. I usually keep a small bag of onion ends and skins in the freezer to use too.)
- Sea salt ( a good amount–at least a tablespoon for a big pot)
- Something acidic to help leach out the minerals from the bones–I use apple cider vinegar. Lemon juice is good too. 2-3 Tbls. or so.
I throw everything in the crockpot and turn on high briefly then switch to low. I usually let it cook for about 36 hours (give or take 12!!)
I then strain it and pour it into my freezer containers, leaving out a cupful for the cook to drink!