Mineral/Collagen/Gelatin Rich Chicken Broth

Collagen is a building block of the body, providing support for the growth and repair of skin, teeth, bones, ligaments and tendons. Traditional diets were naturally rich in amino acids and other nutrients that supported the production of collagen. Now you can experience the same benefits and help your body to stay youthful and strong by reincorporating bone broth into your diet.

Collagen is made up of several important amino acids, alanine, hydroxyproline, proline and glycine. Unsurprisingly, one of the best sources of the amino acids proline and glycine is from the cartilage, hides, and bones of animals. Busy gobbling down individually-wrapped boneless chicken breasts and hastily slapped together patties of lean ground meat however, Americans today consume a high proportion of muscle meats that are not rich in these amino acids.

Bone broth helps prevent and lessens the symptoms of colds. Not only does it contain vital and trace minerals in a form the body can easily absorb, but the gelatin found in bone broth assists in neutralizing any intestinal pathogens. It also helps slow and stop diarrhea.

The marrow extracted from the bones also boosts immunity. White blood cells, the cells in our bodies that control our immunity and handle infections, are made in the bone marrow. While cells usually break down during cooking, all of their components are still there and help our bodies build new white blood cells. Also, the onions, ginger, garlic and herbs added to the stock are universally known immune boosters and common cold remedies.

Minerals in broth are in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur, and trace minerals.

Mineral/Collagen/Gelatin Rich Chicken Broth

Prep Time

30 minutes

Cook Time

6-8hours

Prep Time 30 minutes

Cook Time 6-8hours

Ingredients

• 1 chickenwhole free-range. or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
• gizzards from one chickenoptional
• 2-4 chicken feetoptional
• 2-4 chicken headsoptional
• 4quarts pure clean water
• 2tbsp raw apple cider vinegar
• 1 onionLarge, coarsely chopped
• 2 carrotspeeled and coarsely chopped
• 3 celery stalkscoarsely chopped
• 1bunch parsley
• herbs
• 1 kombu sea vegetable

Instructions

1. If you are using a whole chicken, remove the fat glands, and the gizzards from the cavity. Cut chicken parts into several pieces.
2. Place chicken or chicken pieces in a large stainless steel pot with water, vinegar (to extract calcium) and all vegetables except parsley.
3. Let stand 30 minutes to 1 hour.
4. Bring to a boil, and remove scum that rises to the top (if you use pasture raised chickens that are grown and fed organically, you’ll notice little to no scum).
5. Reduce heat, cover, and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be.
6. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
7. Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool, and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches, or curries.
8. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. I keep the fat use it for cooking the next meal. If you wish, you can skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.

Recipe Notes

Note: Its best to use organically farm‐raised/ pasture‐raised chickens for many reasons. They are free of chemical, antibiotics and hormones. Many battery‐raised chickens will not produce stock that gels and give off much scum that is a byproduct. Clean source of food won’t give off the scum at least not as much.

Some of us are pressed with time and rather buy it from a trusted source. Here is my trusted store bought source of bone broth (chicken and beef).

Let’s be very clear about the dangers of most store bought soups, canned broth or stock, and bouillon cubes. They are never healthy options even when organic as they are loaded with neurotoxic MSG, and artificial flavors with little to no redeeming nutritional benefit.

Adapated from Broth is Beautiful by Sally Fallon

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