It’s that time of year when everyone is sick of being sick!
Alice from the whole daily has a super cheap and cheerful and super immune boosting soup that’s perfect for a cold winter’s night and it’s based around the humble chicken bone broth (and it’s delicious!!)
If you haven’t checked her out yet, get over to thewholedaily.com.au
The low-down on bone broth
- Bone broth contains valuable minerals in a form your body can easily absorb and use, including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals
- The gelatin found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion
- Bone broth also inhibits infection caused by cold and flu viruses, for example, and fights inflammation, courtesy of anti-inflammatory amino acids such as arginine
Ingredients for broth
- 1 whole organic/free-range chook, raw.
- 1 whole onion
- 5 cloves of garlic
- 2 tsp sea salt
- 1 tbs black peppercorns
- 2 tbs vinegar
- 4 carrots
- 2 sticks of celery
- handful of fresh parsley
- 3-4 litres of boiling water
Additional: 1 1/2 cup pumpkin left in large chunks
Method for broth and soup
- With your slow-cooker on high, add all ingredients in together (don’t leave the vinegar out as it helps to leech the nutrients out of the chicken bones).
- Slow-cook for 8 hours +
- Steam chunks of pumpkin seperately until tender
- Remove 4 cups of the broth and add to a blender along with the carrots, celery and any other slow-cooked vegetables you can scoop out.
- Pull off 1 chicken breast and blend until smooth. Adding more broth if you want to thin it out.
- Serve with a sprinkle of fresh parsley and a drizzle of olive oil.