A few months ago I was able to visit a functional medicine doctor for the first time, and I learned a lot! I need to start healing my gallbladder and liver in particular – after a few rough pregnancies I really needed some work!
The doctor said that among the healthy foods I need to eat (lots of artichokes and leafy greens), I have to add bone broth every day. I don't mind it at all, because it has been great for me AND the kids! This broth (made with just a chicken carcass) would be a THM FP.
To make this process as easy and painless as possible, here is what I do:
- Make Ina Garten's whole roasted chicken recipe with a side of roasted veggies (this is a Trim Healthy Mama S meal). It's easy, SO delicious, and far superior to a rotisserie chicken you get from the grocery store. I use the Costco whole organic chickens for this recipe – I cook one, and freeze the second to use later in the month. Please DON'T throw out the garlic you used to make the chicken.
- After we've eaten, I pick the rest of the chicken off of the chicken carcass and refrigerate it. I usually either throw it over a big green salad for lunch the next day or use it in another recipe – like this Low-Carb Chicken Divan Casserole. This is also the time to take the garlic from the chicken recipe and refrigerate it to use later.
- For the healing chicken stock – I put the chicken carcass in a big pot or crockpot, fill it up with at least six cups of filtered or purified water, and add 1 onion cut in half, 2 carrots, 2 stalks of celery, and a tablespoon of apple cider vinegar. Let it all sit for about half an hour, then bring to a boil (or just turn the crockpot on if you're using a crockpot). I simmer the broth for 24-48 hours, or cook it in the crockpot on low for the same amount of time. About 30 minutes before it's done, I throw in some garlic (you can use the leftover garlic from your chicken dinner or use a fresh bulb) and a bunch of fresh parsley.
- When it's done, I strain it into small jars and freeze whatever I don't think I'll use that week.
If you use a chicken carcass to make bone broth, you don't have to skim the fat off as some broth recipes ask you to do, because there is little to no fat left to rise to the top as it cools. I've experimented quite a bit with this and have found minimal fat content with this chicken carcass method. Just make sure you pick off all of the skin and meat to keep it as an FP. You can season it before you start simmering the broth, or leave it plain and season it before you use it, it's totally up to you.
After it's done, this bone broth is incredibly healing and delicious. We use it to cook quinoa and brown rice or just drink it straight (as my doctor has suggested). It's a great way to boost your immune system, and an excellent remedy for illness.
- **For roasted chicken ingredients, follow instructions at recipe link to roasted chicken**
- chicken carcass from organic chicken
- filtered water
- 2 carrots
- 2 ribs of celery with leafy tops
- apple cider vinegar
- garlic (or use leftovers from roasted chicken)
- fresh parsley
- Put carcass, water, onion, carrots, celery, and apple cider vinegar into a large pot or a crockpot;
- Let ingredients sit for about thirty minutes;
- If using a pot, bring to a boil, then turn down to a simmer for 24-48 hours;
- If using a crockpot, turn the crockpot on low and cook for 24-48 hours;
- 30 minutes before the broth is done, add the fresh parsley and garlic;
- When broth is finished, strain everything out, then cool and put into jars. You can leave a week's worth in the fridge and freeze the rest!
Linked up at Works for Me Wednesday