Slow Down Your Cooking To Fast Track Your Health Results
For years the famous homemade Chicken Soup has been renounced for its ability to heal when you are feeling under the weather. It’s not just the tasty flavours that make it so incredibly good, but in fact its the bone broth. All bone broths (including beef, chicken, fish, lamb) are nutrient-dense, easy to digest, flavoursome and immune boosting. It’s about time we start to slow down our cooking and fast track our health results.
There’s an abundance of research out there supporting the huge range of benefits of bone broth. The extended cooking and simmering times of the bones cause them to release a number of beneficial compounds that have the ability to completely transform your life. Bone broth also contains healing minerals that are easily absorbed by the body, such as calcium, magnesium, phosphorus, silicon and sulphur. Among all these incredible vitamins and minerals, bone broth also contains compounds which are otherwise sold as expensive supplements which assist in reducing inflammation, arthritis and joint pain.
Chicken soup has been long-renowned for its ability to soothe and cure colds and flus – myth? Absolutely not! Amino acids released when cooking bone broth have been clinically proven to reduce inflammation of the respiratory system and improve digestion, ultimately boosting the immune system.
So to cut this long story short, here’s what you can expect from trying your hand at a bone broth:
Superior Nutrient Absorption
Joint and Ligament Health
Healthy Skin, Hair and Nails
6 fresh continental parsley stalks
4 fresh thyme sprigs
ORGANIC whole chicken or ORGANIC beef or lamb bones.
3L (12 cups) cold water
3 dried bay leaves
3 celery sticks, coarsely chopped
2 large carrots, unpeeled, coarsely chopped
1 large brown onion, unpeeled, quartered
1 leek, trimmed, thickly sliced
12 whole black peppercorns
1 teaspoon pink salt
To make a bouquet garni, tie the parsley and thyme together with a piece of unwaxed kitchen string. A bouquet garni is used in a lot of stocks and stews as it makes it easy to remove the herbs.
Place chicken or bones in a large stockpot. Pour over water. Cover and bring to the boil over a high heat. Use a fine slotted spoon or metal sieve to remove and discard any scum that rises to the surface while cooking.
Add bouquet garni, bay leaves, celery, carrot, onion, leek, peppercorns and salt. Reduce heat to medium. Simmer, uncovered, skimming surface every 30 minutes, for 1 1/2 hours. Set aside for 30 minutes to cool slightly.
Use tongs and a slotted spoon to transfer the chicken to a baking tray with sides (collect any excess stock and reserve). Remove skin and bones. Discard. Shred chicken meat. Place in an airtight container. Store in fridge.
Pour reserved excess stock back into the stockpot. Line a large sieve with muslin. Place over a large bowl. Carefully ladle broth into sieve. Drain. Discard solids left in sieve. Set aside to cool slightly.
Cover the broth with plastic wrap. Place in the fridge for 6 hours or overnight to set the fat.