I recently created a spread of Autumn recipes for the Parenting Magazine in New Zealand - this was one of the features.
Good For Your Health
The health benefits of boiling bones have been known for centuries. Bones are some of the most nutrient-dense foods. They are rich in numerous nutrients, making them a much better alternative to taking a multivitamin/mineral tablet. Animal bones also have anti-inflammatory properties, therefore disease-preventative, and are gentle on the gut and digestion. If you find yourself with low moods, decreased energy, and little vitality this winter, I strongly urge you to enjoy a cup of chicken and vegetable broth daily.
Homemade Hearty Chicken Broth
I often use this recipe as the base to my ramen with buckwheat noodles, or sometimes I add a whole heap of steamed sliced cabbage and top it with a grilled salmon fillet for a nutrient-dense dinner.
2 free range chicken carcasses
2 garlic cloves
5 celery storks
2 bay leaves
- First start by preparing the vegetables;
- Remove the green part of the leek and discard, quarter length-ways, and dice,
- Peal the onion and garlic and keep whole,
- Peal the carrots, quarter length-ways, and dice,
- Dice the celery storks, and add all vegetables to a large stock or soup pot.
- Add chicken carcasses and bay leaves to the pot and cover everything with water.
- Cover, bring to the boil, then turn down to a simmer and allow to cook for 3 hours.
- Place a sieve over another large saucepan and pour half the soup through the sieve. Sort through the bone and vegetables for chicken flesh and vegetables still intact, set these aside. Discard the bones, skin, cartilage and mashed vegetables, then repeat with the remaining soup.
- Add the chicken and vegetables that you set aside earlier to the soup.
- Add 1 tsp of flaky sea salt per litre of soup, or season by taste.
Feed, nourish, value yourself.