As the seasons change, so do we. Now that the temperatures have shifted, we find ourselves craving fewer salads and smoothies and more soups and stews: rich, nutrient-dense foods that support our immune system and keep it strong in these darker and colder days.
Properly prepared bone broth is one of those foods for us. It is extremely nourishing—containing minerals from bone, cartilage, marrow, and vegetables—and offers a potent source of gelatin. Gelatin, specifically, acts as a digestive aid and has been used successfully in the treatment of many stomach disorders, including hyperacidity, colitis, and Crohn’s disease. This recipe may just become your primary go-to this season. Once you try it, you’ll find yourself returning to it all winter long.
- 1 whole pasture-raised chicken or 2–3 pounds of bony chicken parts (necks, backs, wings, and breastbones)
- 4 quarts cold filtered water
- 2 tablespoons raw apple cider vinegar
- 1 large yellow onion, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 3 celery sticks, coarsely chopped
- 2 bay leaves
- 2 tablespoons unrefined sea salt
- Several sprigs of thyme, rosemary, or sage (optional)
- 1 bunch parsley
- Place the chicken in a large stainless-steel pot with the water, vinegar, vegetables, salt, and herbs, except for the parsley. Let it stand at room temperature for 30 minutes to allow the vinegar to draw minerals out of the chicken.
- Bring to a boil, removing any scum that rises to the surface with a small fine-mesh strainer.
- Reduce heat, cover, and simmer for 6–24 hours. The longer you cook the stock, the richer and more nutrient dense it will be.
- Fifteen minutes before finishing, add the parsley. This will incorporate additional minerals into the broth.
- Remove the chicken with tongs or a slotted spoon. If you are using a whole chicken, let it cool and then remove the meat from the carcass. Reserve this shredded meat to add into other dishes throughout the week, or you can make chicken soup with your homemade broth.
- Strain the stock into a separate pot.
- Divide the stock and store it in the refrigerator or freezer in air-tight containers. There’s a good chance your stock will coagulate or “gel” once cooled. This gelatin is indicative of a very high-quality broth! If any fat rises to the surface, simply skim it off before consuming.
You can consume your stock in two ways. One way is to simply store the liquid per the instructions above, then warm it on the stovetop and drink it throughout the week as you would tea. When we do this, we love to top it off with a good drizzle of our HEAL EVOO for extra antioxidants and gut-health benefits.
Another option for your stock is to use it as a base for homemade chicken soup. Simply dice up some of your favorite vegetables (carrots, celery, sweet potatoes, etc.) and add them to your stock. Bring it to a low boil on the stove and simmer until the vegetables are fully cooked. Add in your leftover shredded chicken and enjoy having this simple, nourishing meal on hand over the next few days.