I have bone broth going in my crock pot nearly all the time. I love being able to roll up to my warm broth and ladle out a big mug before each meal or as a snack. It’s warming, filling, and so good for you.
Did you know, bone broth can help heal and seal the lining of your gut, treat leaky gut, help you overcome food intolerances, help ease joint pain and promote healthy joints, help improve skin and hair health all while boosting your immune system? Not to mention, it’s a great tool for healthy weight maintenance, as it’s full of vitamins, minerals and protein, in an easy-to-digest, low calorie package. It’s a true super food, and you can probably see why I’m hooked on the stuff. Not to mention, it’s delicious!
One of my favorite recipes is ginger-chicken-lemongrass ; it’s super flavorful and great alone and as a base for Asian soups and curry dishes. Ginger adds more anti-inflammatory and immune boosting properties to the broth, and gives it some zing. I wanted to share the recipe with you, so you can start enjoying it as well!
1 whole chicken carcass
1 3″ fresh ginger knob, sliced lengthwise
1 fresh lemongrass stalk, sliced lengthwise
2 carrots, rough chopped
1 celery stalk, rough chopped
1 onion, rough chopped (skins too)
6 cloves garlic, smashed (skins too)
10 whole peppercorns
2 TBSP apple cider vinegar (use one with the “Mother”)
Salt to taste, at least 1 tsp
Water to fill pot
Add carcass + veggies and seasoning to crock pot, then fill the rest of the way with water.
Bring all to a simmer, covered on high heat, then reduce heat to low, and let simmer for 24 hours.
You can leave your pot going for a few days, so that you can roll up to some steaming hot bone broth whenever you need it, just be sure to replenish water as you go. You can also add new chicken bones and veggie scraps as you have them.
To finish, strain carcass and veggies from broth, and pour broth into airtight containers, leaving an inch for expansion if freezing. Lasts about a week in the fridge, and a few months in the freezer.