So many people have been asking for my bone broth recipe, and for Raw Dog food feeding tips... so let’s start with broth!
First, some of the benefits:
It’s highly nutritious (calcium, magnesium, phosphorus, collagen, iron, high protein, etc)
May help joints and help fight arthritis
Mineralizes the gut
Can improve sleep
Supports weight loss
May help to reduce inflammation heal the gut (still need a good enzyme/probiotic)
May help boost the immune system
There are so many benefits. Do your own research. You’ll be amazed.
While it’s gone mainstream recently, bone broth (or stock) has been used by cultures all over the world for many generations. It’s inexpensive to make and the bones can be used multiple times (beef bones can be used up to 12x, and chicken up to 3).
I’ve been drinking some every day for the last two months and it’s kept my immune system strong, especially as I’ve been battling a resurgence of Adrenal Fatigue as I’ve been in the “pressure cooker” for the last 2 months... lol , I haven’t gotten sick which is remarkable.
Here’s my recipe for chicken broth. (beef broth later)
Enjoy, this is the most delicious iteration I’ve found and I’ve been playing with lots of different combinations. This one tastes like a rich homemade chicken soup with a depth of flavour like no other. Enjoy.
CHICKEN BONE BROTH
3 lbs organic chicken necks/backs/feet (at least 6-8 chicken feet, they are high in protein and will help make a gelatinous broth)
1 med leek (organic veggies always best)
3 med carrots
1 med yellow onion (you CAN leave out for pets. Onion can be a no no, though not too much with so little and pressure cooked)
3 large stalks celery
Few sprigs fresh thyme
1 bay leaf
1 tsp peppercorn
1 tsp coriander seeds
2 tsp coarse sea salt
2 tbsp Apple cider vinegar
Roughly chop veggies. Combine in large instant pot and fill to 2/3 line with filtered water.
Cook on high pressure for 90-120 min. (Can also make in slow cooker for 48-72 hours).
If you want to add meat to eat, drop in a couple of breasts and legs/thighs, pull out after 30 min and let the broth cook longer.
Once broth is done, strain and transfer into glass containers. If boiling hot, add a few ice cubes so bacteria doesn’t form. I let it sit on the warm setting for a few hours before transferring it over.
Put all the veggies into a nut milk bag or cheese cloth and squeeze out the juice. You’ll get a minimum 16 oz more.
Once cooled in the fridge you can skim the solidified fat off the top.
Bones can be re-used until they fall apart.
Go ahead and SHARE this with your pet friends!