Beef and Chicken Bone Broth
This beef and chicken bone broth is incredibly nourishing to the body. Bone broth helps to boost our immunity, reduce inflammation, and helps ease aching joints. It’s rich in calcium and magnesium, helps to promote better sleep, is a powerful gut repair, and helps to heal leaky gut.
When I started researching bone broth, I thought to myself… THIS is what our Grandmothers and Great Grandmothers meant about the healing affects of Chicken Soup! Bone broth is full of nutrients that nourishes our whole system.
This recipe comes from my butcher Kevin, at my local coop. My husband I love all the butchers at our coop, first of all they are all a wealth of information, and secondly, they are kind, and really enjoyable to chat with.
When my coop first went to the full service meat counter, I thought omg, I actually have to talk to people? Crap. The introvert in me was not down with that (ha,ha), and yet, I got over myself and have truly enjoyed learning from these fine gentlemen.
As you read through this recipe you are likely going to think “What the ____?” Chicken feet? Yeah I know, the chicken feet were totally out of my comfort zone too, but I really wanted to dive into the healing benefits of bone broth, as I needed it for gut healing. So I decided to put my heebie jeebie feelings aside to meld into that healing. The beauty of the chicken feet (if you can get past the visual), is that because there are a multitude of joints, it increases the production of collagen in the broth exponentially.
- 1 package of Chicken Feet (in the freezer section of my co-op)
- 1-2 large beef bones - if you can get them sliced into 1-2" sections, even better (the more joints the better on the bones)
- 8 cups of water or fill your slow cooker to about 1" from top
- 1 carrot -peeled and cut into chunks
- 2 onions quartered
- 1 tsp of apple cider vinegar
- 6-8 slim slices of ginger root
- 4 cloves of garlic
- salt and pepper
- Place bones, vegis, spices and apple cider vinegar into the bottom of a crock pot.
- Cover with water.
- Make sure that the bones are covered with water (add more if needed).
- Cover slow cooker,and set on low (by cooking it on low you keep the skum to a minimum) for 8 to 24 hours.
- Strain the broth through cheese cloth or a strainer, which will filter the bones and the bits,
- Discard all the bits and bones.
- Place in a glass storage dish, and chill in the fridge, it will be jelly like when you take it out,
- Or freeze in quart sized containers.
- Once chilled there may be a layer of fat, you can chip
- this off and discard.
- Warm up 8oz or so at a time, place in a mug and drink!
- Also use this like chicken broth, and add to soups for stock, cook vegis in it, or cook grains with it instead of water. Use your imagination!