Tips and Tricks

Broth

July 20, 2016

In my hurry to boost gut health and end bloating, I rushed to the grocery story for whole chickens and beef soup bones. Bone broth was all the rage on social media and so I jumped on the bandwagon. 

The first batches of broth were “fine,” but left me wondering why it was a craze. My mother often spoke of her grandmother’s soups. If the chicken soup tasted like this, why was it so memorable? 

Well, it wasn’t the same. Great Grandma raised chickens, butchered them, and cooked them with garden fresh ingredients. Her broths were not made from the chickens of grocery stores today. 

A Google search located a farm family that raises grass-fed/finished beef and free-range, antibiotic-free chickens. Happy livestock. Soup bones were delivered, and promptly placed in the large soup cauldron filled with filtered water, organic carrots, onions, celery, and garlic. Slowly simmering on low heat for twelve hours, a golden, glistening broth formed. A little sea salt was added, and…magic. The broth was so flavourful that I drank it straight from a mug without wincing or gagging.

The journey began. After the chicken broth, I made beef broth with fresh rosemary and thyme. Normally red meat does not float my boat, but like the magical chicken broth, this also was palatable and “felt” healthy. 

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That is my kombucha and chicken bone broth

Now once each week homemade bone broth is made. Jars of this nutrient-dense liquid fill the fridge and ease my belly at mealtimes. What a cost-effective means of healing. Just remember to cook on low temperatures and DO NOT microwave to reheat.  Put a serving in a little pot on the stovetop for a few minutes to preserve the healthy goodness!

 

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