When I was doing my dietetic internship in a hospital, I was in the elevator and a woman stepped inside. She asked me what department I worked in and I said “nutrition” to which she said, “I wish you guys would tell patients to eat homemade chicken broth and oranges instead of hospital food. Then they would get better.” And while this certainly wasn’t the case for a lot of the patients in the hospital, I knew what she meant. And for that, she was absolutely right, food is one of the best medicines out there and one of the most powerful ones is the same chicken broth you remember having as a kid when you were feeling under the weather. Bone broth used to be a way that people made use of every part of the animal they were cooking. If you ate chicken or steak, then you could put the mostly inedible bones, marrow, feet, ligaments, necks, skin, etc. into a soup by boiling it in water and then simmering over a long period of time. And while people are still making broths this way, they are making it also for the health benefits it provides.
When the broth is simmering, the bones and ligaments release collagen and glutamine and minerals like calcium, magnesium, phosphorus as well as things like chondroitin sulfate and glucosamine, which are the same compounds that you may be spending a small fortune on every month to reduce inflammation and joint pain. All of these components make it a nutritional powerhouse not just for when you are sick, but also for everyday wellness. There have been reports touting the benefits of bone broth for conditions such as leaky gut, food intolerances and sensitivities, immune system and of course, joint pain and health.
With the slow cooker, I am able to make a big batch and portion out what I want for the week and freeze the rest. I have mine warmed up and drink it as a snack or before a meal. As a snack, I find that the volume of liquid fills me up but I often have some nuts about an hour after I drink it for more protein and fat.
SERVING SIZE
- Serves 4
INGREDIENTS
- Carcass from roasting chicken (about 2 lbs of bones)
- 1 carrot (chopped)
- 1 yellow onion (diced)
- 2 stalks of celery
- 3 cloves of garlic
- 1 Tbsp apple cider vinegar
- 1 tsp sea salt
- 1 cup parsley (chopped)
- 6 cups water
DIRECTION
- Put all ingredients in slow cooker. Set to “low” and cook for 12 hrs.
- After 12 hrs, strain broth through strainer or mesh sack. Discard bones and veggies.
- Allow broth to cool and refrigerate for 3-4 days or freeze until ready to use.
NOTE
*I leave the skin on the carrots but be sure to wash well.
