Immune Boosting Bone Broth

The beginning of the year marks plenty of momentous occasions and unfortunately, one of them is cold and flu season. Don’t let these sicknesses get you down: take the time to prepare your system for the winter with our Immune Boosting Bone Broth recipe. This recipe is made with whole chickens, carrots, celery stalks, and a bowl full of spices. And, plus, bone broth is a great base for homemade soups, stews, and even chili. Who knew that being healthy could be so delicious?

Why is Bone Broth Good For You?

Your body will thank you for the extra boost of warm, savory nutrients in this broth. It contains gelatin, which can reduce gut inflammation and help good bacteria in the digestive system. Bone broth is full of collagen a protein that helps maintain bone strength and integrity, hence its namesake. If you’re trying to lose weight, this high-protein broth, which can help you feel full longer and nourish your system with healthy ingredients, should help you avoid high-calorie, less filling foods. And don’t forget the amino acids that will help you boost your immune system during cold season. 

Immune Boosting Bone Broth

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• Author: Anna Franklin

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Description

A stew to boost your immune health when you need it the most.

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Ingredients

Scale 1x2x3x

• 2 whole chickens
• 4 carrots cut into large pieces
• 4 celery stalks cut into large pieces
• 2 onions cut into large pieces
• 6 cloves garlic, whole
• 1⁄4 cup apple cider vinegar
• 2 tbsp. sea salt
• 2 tbsp. whole peppercorns
• 10–15 pieces dried astragalus root
• 2 whole bay leaves
• 2 gallons water

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Instructions

1. Roast two whole chickens in the oven until golden brown. No need to worry about the inside being cooked, you just want the outside to brown for extra flavor.
2. Add everything into a large stockpot and bring to a boil.
3. Once the broth has come to a boil, allow to simmer for 12 -24 hours, skimming the top occasionally to remove the foam that forms at the top. (the longer you allow your broth to simmer, the more flavor and nutrients your broth will have.) Turn off the heat ad carefully strain your broth. (you may be tempted to save the meat from the chickens but at this point all the flavor and nutrients will be in the broth and no longer in the meat of the chicken.)
4. Strain your broth and use it in soups, stews, chili, or sip it as is with some cracked black pepper on top!

Recipe by Anna Franklin
Photography by Dave Bryce

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