My Mom has recently had a series of health challenges and I am lucky to be with her in these next several weeks to help her. She has told me many times on the phone that she just needs the space and time to truly heal so I am here to just make sure she rests as much as she needs to and is comfortable in this time of true convalescence (I recently read a beautiful post on convalescence of the body and soul here)
I am also here to make sure that my Mom gets the most nutritious food possible to help her body heal. I really believe in “wisdom of the body” and when I asked her what she was craving to eat, she told me soup…
And it’s no wonder she craves soup. When made in the traditional way of slow lengthy cooking, the mineral bone broth is rich in vital minerals and electrolytes in a form that is easily assimilated by the body. The broth also contains a large amount of gelatin which is soothing and helpful in digestion. I’m trying to give her nourishing mineral bone broth in some form every day. Besides being deeply nutritious, the broth adds so much flavor to her sodium restricted diet.
I’ve been making mineral bone broth for years now first starting when my son was on the GAPS diet. I basically follow the guidelines in the book, “Nourishing Traditions” and cook my chicken broth for 24 hours and my beef broth for 48 hours.
So the stock pot has been constantly going since I got here–two batches of rich chicken broth, one batch of beef. I’m going to try fish stock tomorrow. Even the smell of broth that fills the house is soothing…
- CHICKEN MINERAL BONE BROTH:
- * 1 whole free-range organic chicken or 3 pounds free-range organic chicken bones
- * 4 quarts filtered water
- * 2 tablespoons vinegar**
- * 1 large onion chopped
- * 2 carrots chopped
- * 2 celery sticks chopped
- **vinegar helps to draw out minerals
- Cover chicken or chicken pieces with filtered water, stir in vinegar and slowly bring to a boil. (I use my crockpot)
- Skim any slum that comes to surface.
- Reduce heat to low and keep at low simmer for 6 hours.
- Remove chicken from pot and remove meat (save for use in other dishes like chicken salad, sandwiches, etc)
- Return chicken bones to pot adding more filtered water to equal 4 quarts.
- Continue to simmer on low for another 18 hours. (total 24 hours)
- Cool and strain broth. (I like to use cheesecloth to strain)
- Refrigerate broth until it congeals and fat rises to top. Remove fat.
- Refrigerate in jars or freeze.