The Healing Powers of Bone Broth

As seen on Andrea's cooking segment on The Rhode Show. To watch, click here

Those of you who know me know that bone broth is a food I feel especially passionate about. Perhaps it's my Jewish heritage, but I truly believe that bone broth can heal all- it is nature's penicillin. It can be used in a number of ways: to help digestion, to boost the immune system, to heal and prevent leaky gut, to speed up the body's natural healing process (specifically related to tissues building) , to increase joint lubrication and to ease effects of arthritis, just to name a few. It can even reduce wrinkles and saggy skin by providing a natural collagen boost!  

But how does it do all these miraculous things? Well, bone both is made of animal bones, cooked over a long period of time, with a dash of apple cider vinegar. The AVC is used to draw out all of the good minerals and stuff from the bones, which then get transferred to our bodies when we eat it. Plus, it makes food taste super rich and yummy. It can be added to rice, sauces, braising liquids, vegetable mashes, or you can just sip on it like tea. 

My family typically roasts a chicken on Sunday night, and then we have a delicious chicken dinner, with leftover chicken to use for the week, and we throw the bones in a pot and cook up the broth for the week. Here is my recipe: 

Gather up the chicken carcass, all the bones, any leftover gizzards or juices. Throw all that stuff in a dutch oven pot. Add enough water to cover the carcass. Throw in any vegetables you want, we use a medium onion, 2 celery stalks, and 2 carrots, all rough chopped. Sometimes we throw in kale stems or broccoli stalks if we have them leftover from other meals. Add salt, pepper, and a bay leaf. Most importantly, add 1/4 cup Apple Cider Vinegar (we use the Bragg brand). Bring to a boil on the stove top. Once boiling, turn it down to a simmer or put it in the oven at 235 degrees. Cook for 6-12 hours. Remove it from heat, let it cool slightly, and strain it out. Pour into a mason jar and store in the fridge. If you've done it right, after it cools in the fridge, it should be thick and gelatinous. It can live in the fridge for a week or in the freezer for 3-6 months. Storage tip: freeze it in ice cube trays so you only have to thaw out a little at at time. Yummy and healthy.