I've got a weekly habit with huge anti-aging perks that you can read more about here, here, and here. It's great for digestion, detoxification, and increasing HCL (stomach acid) production because it's very high in minerals and the amino acid glycine.
Yep, I'm talking about bone broth. Before you say "I don't want to make bone broth," just hear me out, I may be able to change your mind by how easy (and delicious) it is...
Time for a little confession...
I spend very little time in the kitchen. Actually, now that I think about it, I spend more time doing dishes than I do actually preparing meals! One of my (many) secrets is the wonderful ready-to-eat organic rotisserie chicken from my local grocery store. I pick up 1-2 of them PER week and I always have cooked organic chicken on hand for saucing up, soup, or whatever I can mix up fast and easy. Now comes the most important part-- the carcass! DO NOT THROW IT OUT. Follow these simple instructions to get into a weekly anti aging bone broth routine...
What you'll need:
- Large strainer (like this)
- Large glass container with lid, about 2 quarts (like this)
- 5 quart slow cooker (like this)
- Apple cider vinegar (like this)
- 2 chicken carcasses, or various chicken parts
- Water to fill the remaining room in the slow cooker
Fool-proof Bone Broth Recipe:
- Keep a Ziploc bag in your freezer that you designate for chicken parts. As soon as you've taken all the meat of off, place the whole carcass in the bag and keep in the freezer! By the end of the week I have 2 chicken carcasses in my freezer taking up way too much space. That's when I know it's time to make bone broth.
- Get out your slow cooker and put both carcasses in the pot, add water to fill and 2-4 tablespoons of apple cider vinegar and turn the slow cooker on high. I often add in a few chicken feet if I have them on hand. You could also add bay leaves, garlic, onion, veggie scraps, whatever, but totally optional!
- Once it's bubbling, turn down to low or to warm overnight. The total cooking time for my broth is usually 16-30 hours. Sometimes I'm lazy so I let it cook for longer, if I'm not ready to deal with it yet.
- I consider it done when i pull out a bone and the bone is weak and i can crack it in half, indicating that the minerals have been leached out.
- Strain the stock and store in your fridge for up to 4-5 days.
- Once it's cooled thoroughly in the fridge, it will have a jello like consistency, and the fat will have collected at the top. Remove the fat and discard.
- Enjoy the broth all week long to beef-up the nutrition in your daily meals!
How to use bone broth during the week:
- Base for a quick soup: just add a protein, fat (like avocado) veggies (if desired), salt, and spices!
- Have a mug of bone broth before bed with some fruit to help down regulate stress hormones and help you sleep.
- Add 2-4 tablespoons of bone broth when you're cooking rice, making a stir-fry, etc. for an instant chicken flavor (and added nutrients!)
- Have a mug of bone broth with your breakfast if you are not a coffee drinker.
Is bone broth already a part of your anti aging routine? Please share in the comments!