CHICKEN BONE BROTHhttps://delphineremy.com/wp-content/uploads/2017/05/03a-1024x1024.jpg 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach Delphine Remy | Holistic Nutrition & Eating Psychology Coach https://delphineremy.com/wp-content/uploads/2017/05/03a-1024x1024.jpg
Chicken bone broth has always been a family favorite and Grandmother’s secret weapon against any and all ailments but it’s nice to finally see health and nutrition experts jump onboard and recognize the healing benefits bone broth. Bone broth is rich in minerals that support the immune system and contain healing compounds such as collagen, glutamine and glycine. The collagen heals gut lining and reduces inflammation. Read my blog, “Bone Broth “ A World Power” to learn more about the benefits of bone broth.
Prep time LONG!
Ingredients (everything must be ORGANIC)
• 8 chicken wings or 1 carcass
• 2 carrots washed and cut in 2 lengthwise
• 2 leeks cut into big pieces
• 1 garlic clove, cut in half
• 2 onions, cut in quarters
• 2 bay leaves
• 2 sprigs of thyme
• 6 leaves of wild garlic in season
• The acidity touch is super IMPORTANT to release all the nutrients from the bones! A small glass of dry white wine or 1 lemon juice or 2 tablespoons cider vinegar
• Salt and freshly ground pepper
• You can add vegetables such as turnips or cabbage
1. Place all ingredients in a large stainless steel pan. Personally, I use my large mussel pan.
2. Cover with 5 liters of water and bring to a boil.
3. As soon as the broth boils, reduce the heat and simmer over a very low heat for at least 4 hours; 6 hours is even better. The longer the cooking time, the more beneficial nutrients will be found in the broth. Some recommend cooking for up to 72 hours! But it is not very easy!!
4. Then there are two options: you either remove vegetables and chicken meat (not the bones) after 35 minutes when they are cooked and you put them aside to put them back in the broth at the end. This option gives you the equivalent of a meal in which you can add whole rice, millet, small noodles, … Or you leave the vegetables to the end but you discard them because they are overcooked and do not contain any nutrient anymore, they are now in the broth. Skim what rises to the surface as you cook.
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