Bone broth encourages gut health along with perks like better hair, skin and nails. . .make some today and see what you think. Broth made well is rich in vitamins and minerals. If you don’t want to drink the broth, use it in soup or rice preparation. Freeze broth so you always have some on hand.
- 3 Qts. Purified Water
- 1 Tblsp. Apple Cider Vinegar (Bragg’s is my favorite brand)
- 4-6 Tblsp. Coconut Oil
- 1 Medium Organic, Free-range or Kosher Whole Chicken
- 8 Organic Carrots, Sliced
- 6 Stalks of Organic Celery, Sliced
- 2-4 Organic Zucchini, Sliced
- 3 Medium-Sized Organic White or Yellow Onions, Peeled and Diced
- 4 Inches Ginger, Sliced
- 5 Cloves Garlic, Peeled and Diced (Omit if you have upper GI problems or severe heartburn.)
- 2-4 Tbl. Sea Salt
- 1 Large Bunch Of Parsley
- Preparation: Place the purified water in a large stainless steel pot, add apple cider vinegar, and let stand for 10 minutes.
- Add the oil, chicken, vegetables, ginger, garlic, and sea salt; and bring to a boil over high heat.
- Let boil for 60 seconds, then lower the heat and simmer for 12 to 24 hours.
- About 30 minutes before removing soup from the heat, add the parsley.
- Remove the soup from the heat.
- Allow soup to cool then remove the chicken meat from the bones and use for other meals.
- Choose to strain the broth or blend all the vegetables and enjoy a thick broth.
- We often pick out the carrots, celery and zuke pieces and eat them while we are de-boning the chicken.
- Pour the broth into quart jars.
- This recipe is adapted from the book “Restoring Your Digestive Health”.