There’s a reason that grandma’s homemade chicken soup cures all that ails. The homemade broth (or stock) is mineral rich, boosts the immune system, and improves digestion. Along with it’s high levels of calcium, magnesium and phosphorus, it supports joints, hair and skin due to it’s high collagen content. You can read more about the health benefits of bone broth here:
Homemade bone broth is incredibly easy and inexpensive to make. There is no comparison to store-bought stocks as they are often full of MSG, incredible amounts of sodium, or other chemicals. Store-bought broths also can’t even compare to the taste of homemade. Whenever we roast a chicken or turkey, I save the bones for broth. The bones can even be frozen until time allows to make the broth. You can also find soup bones at your local butcher or farmer’s market.
RECIPE FOR BONE BROTH
2 stalks of celery, rough chopped
2 carrots, rough chopped
1 onion, chopped
8 cloves of garlic peeled and smashed
Sprinkle of salt and pepper
1-2 tbsp. of herbs de provence
1. Place celery, carrots, onion, garlic and/or any other vegetables in the bottom of a 6-8 qt. slowcooker.
2. Put bones on top. Sprinkle with salt, pepper and herbs de provence.
3. Cover entirely with water.
4. Cook on low for 8-10 hours.
5. Pour through strainer into a large container. Throw out bones and vegetables.
6. Refrigerate or freeze homemade broth. Once the broth has cooled and solidified, it will be slightly gelatinous. Don’t worry! When it is heated again, it thins out. If there is grease left on the top like mine, it will separate to the top when chilled and it pops right off.