By Nutritionist and College of Naturopathic Medicine graduate, Jacqueline Ryan
Bone broth, health food’s newest trend, is not actually new at all. Our ancestors made this traditional, nourishing, easy to digest, nutrient-dense, food to power through tougher times. The key to nutrient-rich bone broth is in the quality of the ingredients. Our ancestors did not need to worry about organic or free range ingredients, but these days it is a crucial element.
You can make bone broth with chicken, beef, lamb, turkey, bison, venison, or fish.
Choose preferably organic or free range bones.
Benefits of bone broth:
Supports digestion and absorption.
Promotes healthy gut integrity.
Assists in liver detoxification.
Promotes healthy hair, skin, and nails.
Reduces inflammation.
Protects bones and joints.
Boosts the immune system.
Encourages healthy sleep.
Boosts energy and mood.
Promotes weight loss.
Chicken bone broth recipe
Put the chicken carcasses in a pot with four litres of water. Add two tbsp of apple cider vinegar, and vegetables of your choice such as celery, carrots, onion, garlic, and leeks. Bring to a boil. Reduce to a low-heat simmer, cover and cook for six to 24 hours. The longer you leave it to slow-cook, the more nutritious it is. Once cooked, strain the vegetables and bones from the broth. Add mineral rich sea salt to taste, drink as a hot beverage or use as base for stews and soups. Store in the fridge for five to seven days or freeze for up to six months.
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