“A little science. A little magic. A little chicken soup.”
-Diane Duane
Did you know your Grandma’s chicken soup to treat the cold or flu is supported by science? The proposed benefits come from collagen and other amino acids found in bone broth. In addition to boosting the immune system, other effects from these amino acids include healing a leaky gut, reducing joint pain and inflammation, improving skin, hair, and nails, assisting in healthy bone development, and promoting sound sleep and a calm mind. Although homemade bone broth is better, grass-fed beef bone broth from Kettle and Fire is available on Amazon.
This recipe combines the healing and immune building powers of organic vegetables and bone marrow! Just wash all ingredients thoroughly, chop vegetables as they are into chunks, and throw everything in a pot – roots, skins and all!
Ingredients:
*2-4 bones with marrow
3 unpeeled carrots
1 unpeeled medium yellow onions
1 leek
½ bunch of celery
4 unpeeled garlic cloves
½ bunch fresh parsley
2 medium red potatoes, skin on
1 sweet potato, skin on
1 yam, skin on
1 inch strip of Kombu (optional but very nutritious!)
2 bay leaves
12 black peppercorns
4 whole allspice or juniper berries (again, optional but good to have!)
1 tablespoon of salt
*Use organic, grass fed beef bones or pasture-raised chicken bones. If you roast a chicken, re-use the old bones and throw in the whole carcass!
Directions:
Throw all ingredients except the salt into a large enough pot. Fill the pot to a couple inches below the rim with water, cover, and bring to a boil. Once boiling, remove the lid, decrease heat to low, and simmer for a minimum of 2 hours. Add more water as needed. Simmer until all ingredients penetrate the broth. Add salt, stir, strain, and enjoy!