By Lauren Cox of Conscious Culinary
Bone broths have been consumed over the centuries due to their many health properties. In today’s American food culture, homemade broth is a thing of the past, having mostly been replaced by bullion cubes. You can think about making broth like you would think about making a dish in a crock pot, put everything in and leave it. Not so difficult, so why have we abandoned these time-tested healthy culinary traditions? Convenience. Hopefully after reading this and trying your own broth, you’ll see that the incrementally smaller time investment is worth it.
Many of the nutritional components of bone broths are beneficial for your bones and joints. On top of using chicken bones and feet, we add in some egg shells for the extra benefit of the shell calcium and eggshell membrane. Using the chicken feet in your broth is essential for it to contain high amounts of collagen and gelatin. Don’t freak out about the feet, they are peeled and scalded at the butcher. The amino acids found in the bones and cartiledge are essential for collagen production. Try making this yummy broth to use as a soup base or to sip on when you are feeling sick or just a little depleted.

  • 1 whole roasted chicken left-over carcass
  • 2 chicken feet (remember, you can find these from your butcher and they are perfectly clean and safe to use)
  • (keep the bones and meat scraps from your free-range organic roast chicken dinner)
  • 1/2 cup carrots, peeled and chopped
  • 1 cup onion, peeled and chopped
  • 1 cup celery, chopped
  • 2 bay leaves
  • 1/2 teaspoon peppercorns
  • 2 cloves garlic
  • 2-6 parsley sprigs
  • 8-10 cups purified water
  • 2 egg shells
  • 1 tablespoon sea salt (celtic or Himalayan is best)
  • fresh cracked pepper to taste
  • 2 dried chiles (optional)

In a large stock pot on high heat, add the chicken carcass and olive oil and sauté about 2 minutes. Add in the veggies and stir another 1-2 minutes. Add in the rest of the ingredients besides the water and stir again. Then add the water on high heat and be sure to loosen any particles that stuck to the bottom of the pan with a wooden spoon.
Bring this mix to a boil and then reduce to low heat. Using a large spoon, skim off any of the cloudy matter that has settled on top and discard. Allow the broth to cook at least 2 hours on the lowest heat uncovered and then cover and cook for another 4-6 hours. (you can do this overnight if you don’t want to worry about it).
Strain the broth through a fine mesh sieve like a chinois and then once more through cheese cloth. Discard all of the scraps and store your broth in a closed container for up to a week in the fridge or freeze for use later.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.