If you know me, you know that I love soup! Making soup and stews is one of my favorite hobbies. My friends know that they can count on me to show up with a big container of soup following the birth of a new baby. If I was ever going to have a different job, I’d probably devote myself full-time to soup making.
Today I’m going to be sharing one of my favorite recipes for bone broth. Bone broth is an absolute powerhouse of a food. It’s also very easy to make! If I’m feeling under the weather, bone broth immediately perks me up. Bone broth is great for the postpartum period- it is incredibly nutrient dense, warming, and easy on the postpartum body.
There are several ways that you can cook a bone broth. My preferred method is to cook a bone broth low and slow in a stock pot or a Dutch oven. However, my husband (whom is a vegetarian) definitely does not appreciate the delicious smells of a meaty broth simmering for endless hours. For this reason, I often end up using an Instant Pot or a Crockpot to speed up the process.
Here is a list of ingredients that you will need to make your own bone broth:
· Whole rotisserie chicken
I highly recommend using an organic rotisserie chicken. I get my chickens from either Sprouts or Wegmans!
· Olive oil
· 3 large carrots
· 6 stalks of celery
· 1 large onion
· 6 cloves of garlic
· Splash of apple cider vinegar
· Herbs and spices for flavor
I love using rosemary, thyme, and bay leaves to flavor my broth. However, if I am congested, I will use red chili flakes, and if I am craving a more warming broth, I will use turmeric and just a pinch of clove. Totally up to you!
· Salt and pepper to taste
· Several cups of water
Directions:
1. Remove the meat from your rotisserie chicken. If I am planning on making a chicken soup with my bone broth base, I will keep the chicken meat for this purpose, or set the meat aside for another recipe. Everything that is not meat goes into the pot!
2. Heat some olive oil on low in your pot and roast the chicken bones for a few moments while you chop your vegetables. Roasting the bones helps the bones break down and release their nutrients more rapidly.
3. Roughly chop your vegetables. When I’m making a broth, I don’t bother peeling vegetables first. Just make sure they’re washed well! The skins of vegetables add color and flavor to the broth.
4. Add your vegetables, herbs, and salt and pepper to the pot and let the vegetables simmer for 15 minutes or so along with the chicken bones. Stir frequently.
5. Add a splash of apple cider vinegar to the pot. ACV also helps bones break down more easily!
6. Add several cups of water to the pot- you want to add enough water to completely cover your chicken and vegetables but not enough to dilute the flavor the broth. Use your best judgement!
7. Let your broth simmer on low for 18-24 hours. Sometimes, I will let a broth simmer even longer! If you’re cooking in a Crockpot or Instant Pot, you will not need as much time. You should be able to easily snap the thickest chicken bones when the broth has completed simmering. Your broth should be opaque. You may see a gel form as well. This is good! The gel of a bone broth is particularly nutritious.
8. Strain your broth. I store my broth in the fridge in large glass Mason jars.
9. Enjoy! I use bone broth as a base for other soups and dishes, but I also love warming up a big cup of bone broth and sipping on it throughout the morning.
Note: When bone broth is refrigerated, the fat will separate from the broth. Don’t discard of the fat! Bone broth fat is so good for you.
I hope you enjoy this recipe for bone broth! I’ll be posting some more of my favorite postpartum recipes in the near future.
-Mary
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