Bone broths are full of minerals like zinc and
magnesium. Because the stock is food,
the minerals are more easily absorbed than any supplement. Chicken soup has the ability to calm, feed
and repair the GI lining in the small intestine. Chicken stock will heal the nerves, improve
digestion, reduce allergies, relax and provide you with strength. Chicken soup is truly a miracle food.
magnesium. Because the stock is food,
the minerals are more easily absorbed than any supplement. Chicken soup has the ability to calm, feed
and repair the GI lining in the small intestine. Chicken stock will heal the nerves, improve
digestion, reduce allergies, relax and provide you with strength. Chicken soup is truly a miracle food.
1
whole organic chicken (see Rotisserie Chicken recipe)
whole organic chicken (see Rotisserie Chicken recipe)
4
quarts filtered water (16 cups)
quarts filtered water (16 cups)
2
TB Bragg’s raw apple cider vinegar (optional – I leave out b/c we avoid
apples)
TB Bragg’s raw apple cider vinegar (optional – I leave out b/c we avoid
apples)
1-2
large onions, coarsely chopped
large onions, coarsely chopped
3
organic carrots, peeled and coarsely chopped
organic carrots, peeled and coarsely chopped
4
organic celery stocks, coarsely chopped
organic celery stocks, coarsely chopped
1
bunch organic parsley
bunch organic parsley
2
TB unprocessed sea salt (i.e. -Celtic, Himalayan)
TB unprocessed sea salt (i.e. -Celtic, Himalayan)
1
TB organic coconut oil
TB organic coconut oil
1-2
TB fresh ginger (optional)
TB fresh ginger (optional)
Two
or more meals are gained from this recipe.
You first have a roasted chicken to serve and can then cook the bones
for stock, and then make soup.
or more meals are gained from this recipe.
You first have a roasted chicken to serve and can then cook the bones
for stock, and then make soup.
After you’re done with your rotisserie chicken, save the
bones for making stock in a large pot or freeze the bones in a large zip lock
bag if you want to make it later.
bones for making stock in a large pot or freeze the bones in a large zip lock
bag if you want to make it later.
Add all of the ingredients (except salt) and let it sit
for a minimum of 30 minutes with no flame on, or up to12 hours in a large stock
pot. Then, bring to a boil and scrape
any scum that rises to the top. Simmer
for anywhere from 6-12 hours. You can
add more water if it cooks down too much. Add the parsley about 10 minutes
before you are finished cooking the stock.
This will add more minerals to the stock. Add salt to taste.
for a minimum of 30 minutes with no flame on, or up to12 hours in a large stock
pot. Then, bring to a boil and scrape
any scum that rises to the top. Simmer
for anywhere from 6-12 hours. You can
add more water if it cooks down too much. Add the parsley about 10 minutes
before you are finished cooking the stock.
This will add more minerals to the stock. Add salt to taste.
When the stock cools, strain and put it in
the refrigerator to further cool. I put
mine in glass mason jars. After the
stock has cooled, scrape the fat off the top. You can save it for sautéing meat
or vegetables, or throw it away. I then
transfer the stock to quart size zip lock freezer bags labeled, or I use it right
away to make soup (see chicken soup recipe).
*Adapted
from Nourishing Traditions Cookbook by Sally Fallon.
from Nourishing Traditions Cookbook by Sally Fallon.
Feingold Stage 1 if you omit the apple cider vinegar.
Written by Sheri Fortes - Visit Website
Author of "All Natural Mom's Guide to the Feingold Diet"
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Is this something that can be made in a crockpot?