Immune boosting broth

For centuries, cultures around the world have used leftover bones (or any other part of the animal) to create nutritious stocks and broths.

Broths have been and are still used to give extra flavour to your meals or they can be created for medicinal purposes. In ancient Jewish times chicken broth was used as a remedy for the flu. Did your grandma serve this up for you too?

When we boil bones in water for long periods of time (with added acid, usually vinegar) we create a highly nutritious soup with an arrayof easily absorbable electrolytes, amino acids and minerals. Calcium,potassium, magnesium to name just a few. This makes a very anti-inflammatory,sleep enhancing, brain boosting, immune elixir that is also a great detoxifier.

Broth is also known to assist with healing the mucosal lining of the gut and regenerate the intestinal cells (healing and sealing a leaky gut). It contains high amounts of gelatin and other amino acids which aid digestion. It’s also beautiful food for healing any gastrointestinal distress.

Today, since I have been nursing a sick child, I made up this stock with extra bang for the buck to enhance her immune function and speed up the recovery. It really is incredible stuff! Why don’t you make up a batch yourself and have it in your freezer for when the time calls? Or make it up and use it to make soups, curries or even cook your grains in it so you and your family can enjoy the nutritional benefits. It makes any food taste amazing.

Immune Boosting Broth

Keyword:

bone broth, broth, stock

Servings:

20

An healing elixir for everyone

Print Recipe

Equipment

• Pressure cooker

Ingredients

• 2 organic chicken carcasses or leftover chicken bones

• 3 celery sticks diced

• 3 carrots diced

• 4 cloves of garlic

• 1 onion diced

• 3 lengths of wakame seaweed

• 1 tsp black pepper

• 1 handful parsley leaves

• 1 handful shitake mushrooms

• 2 tbsp apple cider vinegar

• 1 tbsp rock or sea salt

Instructions

• Place all ingredients into a slow cooker.

• Cover with filtered water.

• Slow cook on high temperature for 12-24 hours.

• Strain and either drink as a tea, add to your cooking or freeze portions for later use.