The health benefits of chicken stock and why I love it:
- It has amazing immune boosting powers like helping cure that common cold. I can just hear all the grandmothers out there saying “I told you so.” The even better part is, it’s not just great for the common cold, the list is actually quite lengthy but includes join pain, muscle cramps and spasms, diabetes and cancer just to name a few. Basically it’s a super food so why wouldn’t you include it in your diet?
- It’s also a great source of minerals that your body can easily absorb including magnesium, phosphorus, sulphur, trace minerals and calcium. For those breastfeeding, calcium is a big deal. I’ve been dairy free for 3 months so I have made a point to make and eat even more bone broth than usual.
How to incorporate more bone broth into your diet:
- One option is to just pour it in a cup and drink it sraight but personally I’m just not that committed or crunchy enough yet, maybe one day. Although, I will admit that when Carmen is old enough you will more than likely find it in her sippy cup and by then I hope to be sipping it a little here and there too but not yet cause I still need to build up my taste buds.
- Until then an incredibly easy and tasty way to include it in your diet, is to cook rice in it. Instead of 2 cups of water substitute 2 cups of chicken stock and the end result will be both healthy and delicious.
- It’s also great for soups, making your own “cream of” soups and gravy. I freeze some of my stock in ice cube trays and transfer to a freezer bag once it’s frozen and then whenever I need just a smidge of stock I throw a few frozen cubes in my cooking pan.
Finally, here’s the Recipe!
- Chicken bones and any skin leftover from your Whole Chicken
- Water (filtered water is best, especially if you have city water with chlorine)
- Vinegar (I use raw apple cider vinegar)
- Dried Parsley
- Throw the bones and skin in a crock-pot with 2 splashes of Vinegar (the Vinegar helps to extract more minerals from the bones, if you’re the type that likes to measure 2Tbsp is a nice amount).
- Fill the crock-pot with filtered water, leaving room for the veggies, so there will be half an inch from the rim once they’re in there. Keep the crock-put off while you cut the veggies so the cold water, vinegar and chicken can sit for a minute.
- Chop the carrots, celery, and onion up, large chunks are fine, and throw them in the crock pot.
- Add a shake or two of dried parsley, cover the crock-pot and turn on low for 12-24 hours.
- Once it’s finished, use a slotted spoon to scoop out all the bones and veggies into the trash, and then strain the rest of the liquid into a big pot.
- You can now make soup or divide it for different recipes. I usually keep half in the fridge to use in the next 2 days and freeze the rest. You can freeze in mason jars, flat in zip locks, or in ice cube trays. When freezing in a mason jar do not fill it all the way to the top, leave room for it to expand so you don’t end up with a broken jar. That’s it, enjoy!
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