06 Apr Bone Broth Benefits & Recipes by Louise Hay & Heather Dane
Bone Broth is being called the “new green juice” for more than its health benefits. Bone broth contains collagen, a highly sought-after beauty remedy that has long been known to contribute to younger looking skin, hair and nails. While celebrities are turning to bone broth as an alternative to Botox, we love it because it helps aid your digestion, support weight loss, boost energy, improve moods and memory, reduce stress, and strengthen immunity. Athletes are using bone broth to build muscles, improve hydration, and heal broken bones. The best thing about foods that are good for your body and brain is that they are also the best beauty remedies available!
In The Bone Broth Secret, we share a wide variety of basic poultry, meat, and fish bone broth recipes, along with soups, stews, main meals, side dishes, sauces, dips, salads, smoothies and breads to show you many ways to add the healing power of collagen into your diet. We even provide recipes for healing elixirs, cocktails, and desserts that are so good you won’t believe they contain bone broth. After all, why not enjoy a cocktail or dessert while improving your skin too?
Here is an easy recipe to get you started on your delicious bone broth beauty and health routine.
These days, you can also purchase high quality, organic grassfed or pasture fed bone broth in the freezer section of your health food store or online at websites like www.bonebroth.com.
Basic Chicken Bone Broth
This recipe allows you to take the carcass from your leftovers and turn it into bone broth. It’s the perfect way to get a collagen rich broth and stretch your food budget by using what you would otherwise have thrown into the trash!
If you want to try this recipe and you don’t have a whole chicken, just get about 5 pounds total of wings, backs and necks from your butcher, farmer or grocer and use them instead.
Hands-on prep time: 10 minutes
Total prep time: 12 hours, 10 minutes
Yield: 3 – 4 quarts
- 1 chicken carcass (or if you don’t have a carcass, you can get 5 pounds of chicken wings, backs and necks from your butcher, farmer, or grocer and put them in whole).
- Optional: 10 chicken feet
- 1/4 cup apple cider vinegar
- Put the carcass (skin and meat scraps still on it) or chicken necks, wings and backs into a large stockpot. (You can use a slow cooker instead, to make it even easier, just follow the instructions for your slow cooker for a slow and low simmer.)
- Add chicken feet, if you like. You can usually get these from your grocer, farmer or butcher. They are a wonderful source of collagen.
- Add filtered water to cover the chicken by about an inch or two.
- Add apple cider vinegar.
- Bring to a boil, then immediately reduce to a very low simmer. Simmer for 10 – 12 hours. (You can remove from stove, refrigerate overnight, and start again the next day if you prefer.)
- Strain the liquid through a fine mesh strainer into a bowl. You can then remove the meat from the oxtail bones and set it aside for pate or other recipes.
- Allow the broth to cool and ladle into wide mouth Ball jars (fill only 2/3 of the jar if you plan on freezing the broth).
- Refrigerate or freeze. When ready to use, remove the fat cap that has risen to the top (you can discard the fat cap or save it for cooking). The broth will last in your refrigerator for up to 6 days and in the freezer for up to 2 months.