March 28, 2016
One of the biggest factors in Leah’s healing process was the magic elixir bone broth. And it’s taking the wellness space by storm, Just check out NYC’s newest pop-up window café. And, read about Kobe’s obsession with the golden broth. Bone broth is made by slowly simmering chicken, beef, pork or fish bones for an extended period of time in water with other mineral rich vegetables and anti-inflammatory spices. The longer the simmer goes, the more benefits one reaps from the broth.
- 1 large yellow onion chopped in chunks
- 2-3 carrots chopped into chunks
- 2-3 celery stalks chopped into chunks
- 6 garlic cloves peeled and halved
- 2 large Bay leaves (or 3-4 small ones)
- 3-4 sprigs of fresh thyme
- 2-3 sprigs fresh of oregano (1 tbsp of dried works well too)
- 1 tablespoon crushed coriander seeds
- 1/2 tablespoon crushed peppercorns (you can crush this and the coriander together with a mortar and pestle)
- 1-2 tablespoon of pink sea salt or kosher salt
- 1 tablespoon apple cider vinegar (helps to bring out minerals from the bones)
- 4 lbs organic chicken backs and necks (we’ll usually do 2 lbs back and 2 lbs necks, but the ratio does not matter)
- Heat a large pot on medium-high and place the onion, carrot, celery, garlic with 2 cups water and let simmer for 2-3 minutes.
- Add herbs, spices, salt, vinegar and stir to mix.
- Add chicken and water to cover.
- Within first 30-45 minutes, skim off dark foam that rises to the surface. These are impurities that have no nutritional value and will immediately cook off to the top.
- Simmer on low, stirring occasionally, for 5-14 hours. (Our sweet spot is 7-8 hours!)
- Adding water as needed to keeping the water level about an inch from the top of the pot as a good rule of thumb. The longer it goes, the more nutritional value it has!
- Remove chicken, veggies and all larger contents from broth with a slotted spoon and discard.
- Strain the broth through a mesh colander to remove the smaller pieces to get a nice, clear broth!
- Let the broth cool to room temperature and freeze in glass tupperware or quart size ziplock baggies for later use.
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