It’s always important, but now more than ever keeping your body its healthiest is on everyone’s minds. Besides keeping your hands clean, sipping on bone broth has countless health benefits too. Stephanie A. Meyer, the author behind freshtart.com that shares recipes for a variety of dietary needs, shares two immunity booster broth recipes that you can make from home.
Healing Green Broth
Serves 2 in small mugs or 1 in a bowl
1 cup rich broth or stock (Link to recipe)
1 cup watercress or arugula leaves
2 tablespoons each chopped tarragon and chives (or scallion greens)
1 tablespoon freshly squeezed lemon juice (or more to taste)
1 tablespoon ghee or grass-fed butter (substitute extra-virgin olive or avocado oil for first stage of AIP)
1 tablespoon MCT oil or extra-virgin olive oil
1 tablespoon collagen (optional)
sea salt to taste
- Heat broth until very hot.
- While broth heats, put remaining ingredients except salt in a Vitamix or other high-powered blender. Pour broth into the blender and (carefully, especially when working with hot liquids) blend on high speed until pale green and frothy. It should be quite smooth and bright green.
- Season to taste with salt and additional lemon juice.
Rich Chicken Broth
Makes about 8 cups
Hacking into chicken bones is an unusual step but makes for extra-rich and flavorful broth. I give instructions in the recipe for freezing jars of broth — I like to store broth in glass pint jars. This is a very pure chicken broth by design, so that it can be used in a wide variety of recipes. Chicken wings are easy to find, inexpensive, and make incredible broth.
2 pounds chicken wings
2 bay leaves
1 medium yellow onion, peeled & quartered
4 cloves garlic, smashed & peeled
1 teaspoon sea salt
8 cups water
- Prepare the chicken wings. Set out a stock pot, cleaver, and a large cutting board. Lay the chicken wings on the cutting board and start hacking with your cleaver. Like, stand back, make sure no human body parts are anywhere near, and thwack! Hack into the bones in a few places. If you hack all the way through the bone, that’s OK.Toss the hacked pieces into the stock pot as you go. When you’re done, add water, bay leaves, onion, garlic, and salt.
- Simmer the broth. Set the stock pot over medium-low heat. Bring to a slow, slow simmer, NOT a boil. Do not cover. It will take awhile to come to a simmer, which is great, because you can wash a few dishes. Check the broth every once in a while. When it’s slowly simmering, turn the heat to low, and let the broth barely simmer for 2-3 hours, skimming occasionally without stirring.
- Finish the broth. Remove from heat and set aside until cool enough to handle. Line a chinois or colander with two layers of cheese cloth and strain warm broth into a large pitcher or bowl. Discard chicken, bones, and vegetables.
- Store the broth. Pour broth into four 1-pint glass jars, leaving at least 1/2-inch of headspace at the top of the jar. Put jars uncovered in the refrigerator (do not put hot jars in the freezer, the jars will crack). When broth is chilled, screw tops on the jars and either keep refrigerated or freeze for longer storage.
To prepare broth in an Instant Pot —
- Prepare chicken per above instead tossing hacked pieces into Instant Pot insert. Add water, bay leaves, onion, garlic, and salt. (Pay attention to the Instant Pot fill line and do not exceed it.)
- Pressure cook broth for 45 minutes.
- When done, turn Instant Pot off and let rest for 30 minutes without opening. Release pressure and strain and store per above.
Link to recipe: http://www.freshtart.com/blog/chicken-broth/30509434