Homemade bone broth is a nutritional powerhouse. It’s the first thing that elderly are making when their kids start feeling sick. (1)
Bone broth is full of magnesium, potassium, calcium and sodium, minerals and trace minerals. It can be imagine as a perfect combination of ultimate multivitamin and electrolyte replacement drink.
This broth is easily digestible, heals the lining of your gut, and is loaded with valuable nutrients that promote healing. (2)
We strongly recommend bone broth if you want to add more nutrients in your meals, or just want a delicious complement to your usual meal.
There are many different ways how to prepare bone broth. In this article we present to you Menegaz’s recipe from The Nourished Caveman. It uses chicken as the main ingredient for her bone broth, but to take it up a notch, she uses a variety of fresh herbs, resulting in a flavorful and healthy soup.
- Bones, chicken neck, and feet (if possible) from organic, free-range chicken
- 2 small onions or shallots
- 1 head of garlic
- 1 bunch of mixed organic fresh herbs
- 1 teaspoon whole black peppercorns
- 1 or 2 bay leaves
- 2 Tbsp. Celtic or Himalayan sea salt
- 4 quarts filtered water
The Supercharge option:
- 1 bunch of fresh organic herbs (You can combine cilantro and parsley; rosemary and oregano; or basil and mint. Or you can use them all together.)
- Put all the broth ingredients in a large stock pot and let sit for an hour.
- Cook on a very low flame for 8 to 12 hours.
- Let cool.
- Separate the meat off the bones (if there is any) for future use, and strain the broth.
- Wash the herbs well.
- Warm up a serving of broth to desired temperature. It should not be boiling. (140 degrees Fahrenheit max)
For Supercharge option:
- Put your serving of broth and a large handful of herbs in the blender and blend well on high.
- Strain the broth in a fine mesh colander.
- Consume immediately without re-heating.