I don’t know about where you live, but here in Georgia the weather has changed and that means my boys are in the midst of the nasty bugs at school. It seems every day I hear about strep, the flu, or even lice (augh!)
For the past few years I’ve opted out of giving the boys flu shots for the winter. I know this is a hot button issue for many people, however my reason for making this choice is that each time one of us got one…we got the flu within 24 hours. It’s just plain not worth it to go through it AND the screams of my little guys.
In an effort to prevent any of these bugs making it to our home, I started a regimen of bone broth. Bone broth is nature’s antibiotic, anti-viral, suped up multivitamin, as well as healing salve…it really is!
By consuming bone broth you not only get a great dose of calcium, magnesium, phosphorus, and other minerals you are taking in collagen and gelatin. Sure this sounds gross but did you know that gelatin can be used to treat diabetes, jaundice, cancer, and even digestive disease. Bone broth is an amazing healer for your gut.
And here’s something for all you ladies….you know that collagen that is waiting to be drunk up in the broth? That combats cellulite. Yes, you read that correctly! (Source information: Weston A. Price)
So for the past two days I’ve had my broth cooking away. This go around I used chicken bones. Whenever you choose to make your broth make sure you are using free range or grass fed animals. Cooking down the bones leaches out EVERYTHING, so if you use regular old bones from the store, that means you will be getting all those nasty growth hormones the animals were given prior to being butchered….no bueno.
Try this out, drink atleast one cup a day to keep the doctor away and if you’re struggling with digestive issues-try more and see how you feel!
*all statements are OPINIONS of The 4 AM Chef, Piper Harris*
Chicken Bone Broth
2 whole free range/organic chicken carcasses (throw in the giblets as well!)
1 large onion, quartered
2 stalks celery, rough chop
5 cloves garlic
1/2 cup raw unfiltered apple cider vinegar (Bragg’s is great!)
2 Tbsp herbs (I threw in oregano)
1-2 gallons water
Add chicken bones to slow cooker, add remaining ingredients and enough water to cover everything. Cook for 36-48 hours, making sure to add a bit more water half way through cooking. After the 48 hours, strain bones and vegetables out of broth. Allow to cool. You will see a thick gelatin come to the surface (this is the good stuff!), scoop off gelatin and place in airtight container in the fridge (will keep up to 10 days). Scoop out gelatin and heat, adding any other ingredients or herbs to create a soup or just drink it plain.