By Debra Thomas, INHC, Author

Bone broth – it is really simple to make and very good for you – It is the chicken soup your Grandmother made for colds and flu!

And the cold and flu season is well underway.

It has been used for many centuries as soups, stews, and healing remedies.

Way back in the day, our ancestors would have to hunt for their meat and gather their veggies and fruits. It was hard work, so they were not going to waste any part of their food! The only way they could eat every part including vital organs, skin, feet and bones – was to boil those uneatable parts of the animal.

Bone broth can be made from any animal with bones – most popular are fish, poultry, venison and lamb – you can mix and match.  I have often used a chicken carcass and leg lamb bones.  I use bone broth as a soup base, just to drink as a warm beverage, chili base. When I make rice, I replace the water with bone broth and sometimes I add a little squeeze of lemon – YUM!
The secret to making bone broth of the past is the way it is cooked.  It must be cooked slowly – the bone will then release a variety of powerful nutrients – including marrow.  Marrow is what helps provide healthy red blood cells and increase their ability to develop a healthy immune system in your body, as well as:

Protecting and repairing bones and joints

Relieves muscle pain

Reduces inflammation

Fix and maintains gut health/digestion

Maintains healthy skin by providing collagen (gelatin)

Boosts detoxification of the liver

Aids the Metabolism

Rich in proteins and minerals

Helps mitigate colds, flu and upper respiratory infections

Recipe: Organic Bone Broth

1-2 organic chicken carcasses (and/or other meat or fish bones)

Water (enough to cover the bones plus 2 inches)

5 organic carrots cut in thirds

1 organic whole yellow onion cut in quarters

5-6 organic celery stalks cut in half

2-3 Tablespoons organic Apple Cider Vinegar

Organic seasonings of your choice

Put in large crock pot and cook on low for 24 hours. Add any other root vegetables you would like – turnips, beets, sweet potatoes (no russet potatoes). Cook for another 4-6 hours.

Put a strainer over a large pot. Drain broth catching vegetables into strainer, set aside after all broth has stops dripping through vegetables. Ladle broth into pint mason jars, wipe sides and top free of any spilled broth, add a new lid to the jar and seal tightly. Set aside till cool enough to put in refrigerator or freezer. This bone broth will seal as the liquid cools and should stay fresh forks in refrigerator a few months in the refrigerator.