Mineral/Collagen/Gelatin Rich Chicken Broth
Collagen is a complex structural protein that makes up nearly 80% of the body’s skin! It forms a mesh-like framework that gives strength, texture and shape to the skin, while helping to retain moisture within the deep dermal layers.
During the aging process, collagen naturally breaks down and diminishes over time – resulting in dry, thin and less resilient skin. Loss of collagen is believed to be one of the primary causes of fine lines and wrinkles that occur in naturally-aged skin.
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 which are essential for muscle repair and growth.
One of these amino acids, proline, has been shown to be crucial for joint health and also helps support smooth and supple skin (yes, please!) by strengthening the collagen that keeps our skin firm.
Glycine, the other major amino acid in collagen has been shown to modulate inflammation in the digestive tract, participate in detoxification and liver health, and also helps support healthy, restful sleep.
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.
Here are some ingredients you can add to your broth to give it a boost: both in mineral quality and count and antiviral properties.
Kombu which is a form of kelp (one stick)– adds iodine which is needed for estrogen detoxification, breast and brain health. I like the Maine Coast Sea Vegetables brand. Avoid it if you have elevated Hashimotos TPO antibodies.
To help boost the immune system, I add one unit of either one or both of the following Traditional Chinese Medicines:
- organic Reishi mushroom
- Organic Astragalus
- 1 chickens whole free-range. or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
- gizzards from one chicken optional
- 2-4 chicken feet optional
- 2-4 chicken heads optional
- 4 quarts pure clean water
- 2 tbsp raw apple cider vinegar
- 1 onions Large, coarsely chopped
- 2 carrots peeled and coarsely chopped
- 3 celery stalks coarsely chopped
- 1 bunch parsley
- herbs
- 1 kombu sea vegetable
- 3-4 Tablespoon real salt
- 1 Tablespoon black peppercorns
If you are using a whole chicken, remove the fat glands, and the gizzards from the cavity. Cut chicken parts into several pieces. Place chicken or chicken pieces in a large stainless steel pot with water, vinegar (to extract calcium) and all vegetables except parsley. Let stand 30 minutes to 1 hour. 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). Reduce heat, cover, and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth. 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. 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.
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). Enter "BareFoodAngel" code and receive 5% discount.
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.
Adapted from Broth is Beautiful by Sally Fallon
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To Your Health,
All BareFood recipes are Corn Free, Soy Free, Wheat Free, Pork Free, Agave Free, Refined Sugar Free, Peanut Free, GMO Free, & Gluten Free. Promoting only organic ingredients, pastured raised/grass-fed/grass-finished meat and poultry, pasture raised organic dairy and eggs, healthy unrefined fats/oils.
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