How to Make Homemade Broth

Chicken stock is a household staple we use all the time.

Also known as bone broth, this stock is incredibly easy to make. In addition to its versatility in cooking, bone broth has incredible health benefits.

A cup of broth or stock can actually help to fight infections, such as the cold or flu, so mom wasn’t wrong after all when she insisted that we have chicken soup when we were sick. The difference is that homemade broth or stock is packed with nutrients such as gelatin, amino acids, glucosamine and collagen, unlike the cans of chicken soup in the grocery store.

Benefits of Bone Broth

1. Heals the gut for those with digestive issues such as gluten allergies, autoimmune disorders, etc.
2. Reduces joint pain
3. Fights inflammation
4. Helps to fight respiratory infection (great for colds and flu)
5. Promotes healthy nails, hair and skin
6. Promotes sleep and peacefulness
7. Promotes bone growth and repair

Bone broth is very easy to make.

I use the ingredients I was taught to use by my mother, but you can use whatever you feel like.

Ingredients:

We always try to buy organic!

• Carrots (wash, don’t peel, largely chopped)
• Leeks (wash thoroughly, largely chopped)
• 1/2 organic celery root (when cooked, 1 cup of celery root has 40 milligrams of calcium, 268 milligrams of potassium, 95 milligrams of sodium and 5.6 milligrams of vitamin C.)
• Fennel (optional)
• 2 chopped cloves of garlic
• 1/2″ of ginger
• 1 large onion (wash, largely chopped, not peeled)
• Parsley (wash thoroughly)
• 2 Tbsp apple cider vinegar
• Whole chicken. We get ours through Butcher Box.

Butcher Box always offers you a great deal when starting your customizable boxes! Check what you get this month for free with this link:

Place the carrots, leeks, celery, fennel, garlic, and onion in the bottom of a large stock pot. Add the chicken and fill 2/3 of the way up the chicken with water. Pour in the vinegar and let the mixture stand for 30-60 minutes. This releases the minerals from the bones.

Slowly bring to a gentle simmer (this should take about 45 minutes) and skim off any foam that rises to the top. Add the parsley, cover and reduce the heat to low and cook for 45 minutes.

Take the chicken out and remove the good meat. Store to make chicken noodle soup. Add the rest of the chicken back to the pot. Cook at least for 3 hours. The longer the cooking time the richer the stock.

Strain the stock through a colander lined with a cheesecloth. Place the stock in the fridge until the broth congeals and the fat rises to the top. Skim off the fat.

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Information obtained here is meant for educational and informational purposes ONLY, and to motivate and empower you to make your own wellness journey based on your own research and partnership with your healthcare provider.

The statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.