Healing Herbal Bone Broth
& The Bitter End Herbal Drops
Herbal Bone Broth, a recipe.
Nutritious, mineral rich medicine that is most likely right in your kitchen. Bone broth offers a source of collagen & minerals, aids in digestion and the healing of our gut, strengthens the immune system, restores and rebuilds our body from illness or distress and helps alleviate joint pain. Indeed something we all need. It is especially nourishing this time of the year, when the light begins to fade & the days grow colder. I love sipping on a hot cup for breakfast or lunch & adding it to every soup.
While it’s fun to go out to your local butcher and acquire a large heap of bones, I prefer to keep it simple and use a whole chicken, which I typically have on hand. I roast a chicken just about every week, and it’s a great way to get the most of out it and at no extra cost. I love this method too, because I always have fresh broth. I go about roasting my chicken, having a dinner from the dark meat & shredding the rest for tacos, soup, chicken salad, etcetera. Once i’m left with the caracas I transfer it to a 3-quart stock pot or Dutch Oven, top with vegetables scraps, water, a splash of ACV & herbs. The preparation for this is super quick & easy.
What you’ll need:
Large stock pot or dutch oven
1, 3.5-4 lb. pasture-raised whole chicken
Filtered water, about 10 cups or so
1-2 tbsp. Apple Cider Vinegar (breaks down the collagen to enhance the broth)
Any vegetable scraps you have (garlic, onion, carrots, celery, etc.)
Little bit of sea salt & fresh cracked pepper, you can add more at the end too
Herbs! This is the ~fun~ part! My go to herbs are rosemary, thyme, nettle leaf, calendula, ginger & turmeric. Other great options are astragalus, mushrooms (lions mane, reishi, turkey tail, cordyceps, etc.), burdock root, sage, oregano & lemon balm. Whatever you have will work!
Lemon slices are optional
Add chicken to the pot and top with water until it’s well covered, then add the rest of the ingredients.
Bring to a boil, then simmer on low for 12-24 hrs. - the longer the better.
Strain and store in a glass jar in the refrigerator up to 4 days.
If not using right away, you may freeze the jar, leaving about an inch of space for expansion.
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