Nourishing Bone Broth...Wellness in a Mug
Last Fall my husband and I spent a long weekend in New York City. I strategically booked our hotel near Bryant Park where Brodo has a booth at the Christmas Village Market. Brodo is chef Marco Canora’s broth dispensary. Needless to say, we went to Brodo every day while visiting this incredible city. We also had dinner at Marco Canora’s restaurant, Hearth. The restaurant showcases seasonal and locally sourced ingredients prepared with an Italian influence. Right up my alley!
Bone broth has been used for centuries in traditional cuisines for its nourishing properties. It’s delicious and incredibly easy to make. I make a batch every week and use it as the base for my soups, stews, risotto’s, braising, and I drink a cup a day to nourish my body.
Here are some of the benefits of consuming Bone Broth:
· It’s packed with collagen, the body's building block. Collagen is like natural Botox. It's what’s in all of those expensive anti-wrinkle creams you buy. The best way to erase wrinkles and get your “glow” back is by nourishing your body from the inside out.
· The gelatin in the broth helps heal your gut. Gelatin helps restore the integrity of your intestines, healing leaky gut and optimizing your immune function.
· Bone broth is rich in joint-healing glucosamine.
· Its anti-inflammatory. The glycine in bone broth will lower your inflammation, which will result in reduced symptoms of autoimmune disorders such as arthritis, celiac disease, Hashimoto’s thyroiditis, and psoriasis.
Here is my basic go-to Crockpot Chicken Bone Broth Recipe
1-2 chicken carcasses
Any bones you have left over from cooked chicken
1 pair chicken feet*
½ cup apple cider vinegar
Pinch or two of Celtic Sea Salt
About 4 quarts cold filtered water
2 large carrots, peeled and chopped
1 large celery stick
1 large yellow onion, ends cut off and coarsely chopped (skin may be left on)
1. Place the chicken carcasses, bones, feet, vinegar, salt and water in the crockpot. Bring to a simmer and skim off any scum that arises to the top.
2. Add the carrots, celery, and onion. Cook at bare simmer for 6-8 hours, occasionally skimming scum from the top as needed and checking to ensure that the bones remain covered with water and adding more water as needed.
3. Strain the broth through a fine-mesh strainer into 2-quart glass Mason Jars. If not using right away, cool to room temperature, then refrigerate. The broth will keep for 5 days in the refrigerator or in the freezer for many months.
Heat one cup of broth with ¼ cup coconut milk and pinch of Himalayan Pink Salt. Bring to a gentle simmer. Pour into a mug and add 1-2 drops each doTERRA Lemon or Lemongrass and Ginger Essential Oils and stir.
*Chicken feet are full of glucosamine, collagen and trace minerals. They are great for hair, nails, joints, and our digestive health.
You should have seen the look on my husbands’ face the first time he heard me order some from our butcher!
For other Bone Broth recipes check out Brodo, a bone broth cookbook.