Bone broth is a great way to enhance your health year round. I especially enjoy making it in the cold winter months. Some choose to make up a large batch and can the broth, which is definitely an option for you if you have the time. I choose to cook it up periodically and make it into a soup, and eat on it all week. OR freeze up smaller portions so it’s a handy lunch or supper.

Bone broth is rich in calcium, magnesium, phosphorus, silicon, sulphur and trace minerals, which supports bone health, nervous system, hair and nails. It’s also a great source of collagen, glucosamine and chondroitin sulphates which support joints, bones, cartilage and skin.

High in gelatin protein, which supports digestion (great for gut health), bone & joint health, skin health, cardiovascular health, and tissue healing and repair. It’s a wise choice for someone who has recently undergone surgery or is recovering from an illness.

It’s also anti-inflammatory and provides great healing support for the common cold. It’s also known to balance blood pressure and improve your mood. So yeah….it’s time you made some and started consuming it!

INGREDIENTS

6 CHICKEN LEGS WITH BONES. Hormone Free / Drug Free / Free Range if possible

TWO LARGE CARTONS OF ORGANIC CHICKEN BROTH

PURIFIED WATER

CELERY CHUNKS, CARROT CHUNKS, GARLIC, ORGANIC SEASONING LIKE BASIL, OREGANO, THYME, SEA SALT

Add all of the above into your crock pot. I dump the chicken broth over the top of the chicken and vegetables then add purified water so the crock pot is approximately 3/4 full. Cook ALL DAY. I get mine all thrown together in the morning before I leave work. When I return home around suppertime it’s typically finished. Use a serrated spoon to scoop everything out. I put the chicken on a separate plate to cool so I can de-bone it. I throw away the mushy vegetables but often times will eat the carrots with butter and sea salt. YUM!! Put the shredded chicken into a zip lock bag and refrigerate. Also refrigerate the bone broth so you’re ready to make up your soup the next day. I often times chop up all my vegetables and put them into a large zip lock bag and refrigerate so I’m ready to add them into the broth the next day for phase two – soup making!!

My selection of vegetables is typically: Celery, carrots, onions, garlic, parsnips and turnips.

Add the chicken and vegetables into the crock pot full of bone broth, and cook it all day. I use organic vegetables, organic seasonings, and a quality sea salt. Should be ready for suppertime. From there you can eat it everyday until it’s gone, or freeze up smaller portions for another meal.

Enjoy! And please post your variations! It’s always fun to be creative!