Bone broth to bring health to your stomach
I saw this journal article (and the comments) about a super simple recipe for making bone broth: http://nourishedkitchen.com/perpetual-soup-the-easiest-bone-broth-youll-make/
You simply buy a chicken, put it in the slow cooker, take out the cooked meat when done but leave the bones in.
*You can add veggies in with it (like leftover ends when you cook) but be careful which ones you add - some become bitter the longer it sits.
*if doing it from bones, put it on high for 30 minutes, then put it on warm for the rest of the week.
*You can add vinegar to help the minerals come out of the bones faster - seems popular for beef broth.
*If it starts to stink or smell burned, then it is either cooked too high, or you're not removing enough every day. (should be on a low simmer, a bubble every few seconds)
*burned smell/taste can also be from using non-organic, conventional bones.
*if you're not use to drinking fat, you can put it in the fridge and take the fat off the top of the broth to make it non-greasy. however, remember this fat is good for you.
*when the bones get soft, try to separate them open so you can release more of the marrow.
*chicken feet and necks are great to add
Then you leave it cooking for the entire week.... You can start drinking the broth after 24 hours, just replace the broth with water.
Really neat. I might set this up this week!
You simply buy a chicken, put it in the slow cooker, take out the cooked meat when done but leave the bones in.
*You can add veggies in with it (like leftover ends when you cook) but be careful which ones you add - some become bitter the longer it sits.
*if doing it from bones, put it on high for 30 minutes, then put it on warm for the rest of the week.
*You can add vinegar to help the minerals come out of the bones faster - seems popular for beef broth.
*If it starts to stink or smell burned, then it is either cooked too high, or you're not removing enough every day. (should be on a low simmer, a bubble every few seconds)
*burned smell/taste can also be from using non-organic, conventional bones.
*if you're not use to drinking fat, you can put it in the fridge and take the fat off the top of the broth to make it non-greasy. however, remember this fat is good for you.
*when the bones get soft, try to separate them open so you can release more of the marrow.
*chicken feet and necks are great to add
Then you leave it cooking for the entire week.... You can start drinking the broth after 24 hours, just replace the broth with water.
Really neat. I might set this up this week!