Why, yes. Yes, that is bone broth in my wine glass.
In fact, I’m sipping that glass of yummy goodness while I sit here posting about it.
It’s fresh, warm, and, oh, so aromatic with a rich, healing and delicious flavor.
It leaves an oily reminder on my mouth – a reminder that says,
“Cheers! L’chaim! You did something good for you! Here’s to your health!”
*sip* *lip smack* Ahhhhh
It’s a great treat after a rough day of trying to get into shape.
It was a cardio day. That’s a whole other story. oy vey. *sip*
Making my own bone broth has been on my list of things to do for quite some time now. And spending the past two days making it is just one more step I’ve taken to be a new me. No step is a small step.
And every step towards progress matters. *sip*
Did you know that our ancestors knew all about making meat broths and stocks?
And the value of them. And they are used almost all around the world in traditional cuisines. *sip*
Bone broth is extremely nutritious – full of minerals that are easy to assimilate – and the gelatin in meat broths acts as an aid to digestion and has been used successfully in the treatment of many intestinal disorders and other chronic disorders. It, also, allows the body to more fully utilize the complete proteins that are taken in. It has other important ingredients, too, like cartilage, which has been used in the treatment of cancer, and collagen, used to treat rheumatoid arthritis and more. *sip*
In folk wisdom, rich chicken broth is a valued remedy for the flu. And has been used to treat colds and asthma. It can provide continuous protection from many health problems… not to mention add immeasurably to the flavor of food. *sip*
More and more people (like me) are becoming aware of its benefits.
I even read about an establishment in a city (NYC, I think) that is serving it as a hot drink during the winter! Yay! What a great alternative for coffee in the morning! Nah, I wouldn’t go that far… yet. *sip*
It’s easy. It’s inexpensive. It’s delicious. It’s so so good for you. *sip*
Why wait? 🙂
BONE BROTH (Chicken)
1 whole chicken – ideally organic, free range, no hormones, etc…
(can, also, add gizzards and feet, if desired)
Enough filtered water to cover (or partially cover) the chicken in a crockpot
1/2 cup vinegar
1 onion, chopped
2 cloves of garlic, sliced or minced
Put ingredients into crockpot. Cook 12-24 hours on low.
Remove the chicken and let cool, then remove the meat (save for meals!).
Take the whole pieces out of the pot with a slotted spoon, then strain the broth through a fine strainer or cheesecloth. Discard chunks, etc.., if desired. Bottle, jar, or bag your broth and keep it in the refrigerator (for several days) or freezer (several months).
“Good broth resurrects the dead.” – South American Proverb
Resource: Nourishing Traditons by Sally Fallon