Nourish Your Body With Bone Broth

The last time you had a cold or the flu, it’s likely someone suggested that chicken soup might help you feel better. It turns out that there’s a lot of truth in that seemingly old-fashioned idea!

Health Benefits of Bone Broth

  • Healing Nutrients

    When we’re sick or stressed our bodies are fighting hard, which can cause us to deplete our reserves of key nutrients.

    While bone broth can’t eliminate cold and flu viruses, it naturally contains several minerals and other substances—calcium, chondroitin, glucosamine, magnesium, and zinc—that exhibit powerful anti-inflammatory properties to support healing.

    These same nutrients may also help relieve symptoms associated with autoimmune disorders like asthma and psoriasis. 

  • Bone Strength

    It goes without saying that bone broth supports bone health. Packed with bone-repairing calcium and magnesium, broths made from animal bones help maintain and replenish the body’s reserves of these important minerals and keep chronic health conditions like osteoporosis at bay.

  • Healthy Digestion

    During the cooking process, cartilage and connective tissue present in bones are reduced to gelatin, which coats the mucous membranes of the gastrointestinal tract.

    The collagen in bone broth also supports the lining of the small and large intestines, which may help ease symptoms of “leaky gut” including food intolerances.

Choosing a Bone Broth

While you can certainly make your own bone broth, if you’re pressed for time, or just not a natural in the kitchen, you might want to buy pre-made bone broth or bone broth powder.

Avoid products that contain MSG or high amounts of sodium.

Sources:

Bone Deep Broth by Taylor Chen & Lya Mojica

Broth by Vicki Edgson and Heather Thomas

*This article originally appeared on TasteForLife.com.

HOMEMADE CHICKEN BONE BROTH

Prep Time: 

3 hours

Number of Servings: 

Serves 4 (1 1⁄4 cup each)

Ingredients:

  • Carcass of 1 (4 to 5 lb) roasted organic chicken (remove all cooked meat from the bird)

  • 8 cups cold water

  • 1 cup diced celery

  • 1 cup diced carrot

  • 1 cup diced onion

  • 4 whole black peppercorns

  • 1 bay leaf

  • Salt, to taste

Directions:

  1. Place cooked chicken carcass and water in a large pot. Bring to a boil.

  2. Skim away any foam that rises to the surface. Reduce heat to a simmer. Cover pot partially with a lid and simmer for 1 1⁄2 hours. Occasionally skim any foam away from the surface.

  3. Add remaining ingredients. Simmer for an additional hour, continuing to remove any foam that rises to the surface.

  4. Remove chicken carcass from pot. Strain broth through a sieve. Discard solids. 

  5. This broth can be used as a base for making soups. If not using immediately, cool to room temperature, and skim any fat from the surface. Transfer to storage containers. Broth will last up to 5 days in the refrigerator or up to 3 months in the freezer.

Ben Cobb