Better than your grandma’s chicken soup! [Bone Broth RECIPE]
Remember when you used to get sick as a kid and grandma (or mom, or maybe Aunt Fannie) would make you chicken soup? You would feel better almost immediately upon sipping that hot, flavorful broth. It was like natural penicillin! While grandma may have had a magic touch, the true healing power of that soup came from bones being cooking into the broth!
Okay, so what’s the deal with this trendy “bone broth” you may be hearing about (even The New York Times has been covering it like crazy!)? Is it really just regular ol’ chicken soup? Well, yes, and no! Traditionally, bones were used to make broths as a way to get the most of out expensive proteins. In more recent times, we have shortcut the process, and many soup bases are made with herbs and spices, but not with true real deal bone broth. So why is bone broth so darn good for you?
3 Reasons Bone Broth is Good for your Gut:
- The collagen that breaks down from the connective tissue of bones simmered to make broth helps heal the lining of the gut – this creates a happier home for healthy bacteria and a much healthier YOU (especially through cold and flu season).
- The bio-available minerals from the bones help increase mineral reserves in the body, making it mo
re alkaline and supporting your body’s natural detoxification process.
- It’s nourishing, satisfying and great for your teeth, hair, skin, nails and BONES!
Making bone broth sounds intense, but it doesn’t have to be scary. Here’s a recipe for you to try from by Marco Canora, chef behind NYC bone-broth bar Brodo (which is right near my apartment!). Stay tuned for my own personal bone broth recipe… (Hint: it’s in my book!)
Chicken and Beef Bone Broth
- 4 lbs. chicken bones (any combination of backs, necks, and feet)
- 2 lbs. beef bones (shin or neck)
- 2 small onions, peeled and quartered
- 4 small carrots, cut into 1-inch pieces
- 4 stalks celery, cut into 1-inch pieces
- 1/2 bunch flat-leaf parsley
- 1 bunch fresh thyme
- 12 oz. can tomatoes, drained
- 1 head garlic, halved crosswise
- 1 tsp. black peppercorns
- 2 bay leaves
- Combine bones in a deep 8-quart pot.
- Rinse with cold water, scrubbing with your hands.
- Drain and pack bones in pot.
- Cover with 4 inches of cold water and cook over medium-high heat for about 45 minutes until liquid boils.
- Reduce heat to medium and move pot so burner is off to one side. (This helps broth to circulate.)
- Simmer until broth looks clear, about 1 hour, occasionally using a ladle to skim off surface fats and foamy impurities.
- When broth looks clear, add remaining ingredients and simmer for an additional 2 hours.
- Use a spider skimmer to remove and discard bits of meat.
- Put a fine-mesh strainer over another large pot and pour broth through it; discard solids.
- Drink immediately, or let cool before storing. Makes 2 1/2 quarts.
Want to learn how to make easy and delicious recipes that also help naturally heal your gut? Join me *this* Sunday for WTF With Your Gut?! – a cooking and coaching immersion day in NYC!
You will learn:
- What’s making your belly and body feel so bad (or even just meh)
- My secrets to optimal and easy digestion to have you going #2 like a PRO!
- The absolute latest info on the healthy you market – what’s valuable and what’s ignorable
- And most importantly – what and how to cook for your healthiest you!