DIY Bone Broth
Heal and seal your gut. Promotes healthy digestion: the gelatin found in bone broth is a hydrophilic colloid in simplistic terms, It attracts and holds in liquids tight, including all those super sexy digestive juices. Supporting proper digestion.
Reduces joint pain and inflammation. You can say Thank You to the team of chondroitin sulphates, glucosamine, and other compounds extracted from the boiled down cartilage.
Promotes healthy hair and nail growth, thanks again to the gelatin in the broth.
Fights inflammation: Amino acids such as proline, glycine, and arginine all have anti-inflammatory effects. Glycine also has helps calm ya right down so you may just sleep better.
Promotes strong, healthy bones. Bone broth contains high amounts of calcium, magnesium, and other nutrients that play a leading role in healthy bone formation.
Inhibits infection caused by cold and flu viruses, chicken soup for the soul and for the common cold.
It’s soooo inexpensive when you DIY!
Goods to Get
- 1 organic, pasture-raised whole chicken*
- 3-4 TBSP (or more) Grass-fed, organic ghee or butter
- 3 medium-sized organic onions, chopped
- 6 cloves organic garlic, peeled
- 1-2 tsp Sea Salt ( I use Redmond Farms Real Salt )
- 1-2 liters filtered water, or enough to cover the chicken
I make mine in the InstantPot because it’s the EASIEST way to do it.
Please don’t hesitate to ask questions!
Gather all ingredients
Press “sauté” button (some pots don’t have a sauté button. Your meat/chicken button will work as well)
Add butter/ghee. It’s important that this is hormone and steroid free butter
Toss in the onions (I add in other chopped veggies as well) and stir occasionally for about 5 minutes, or until clear.
Turn off the Instant Pot
Place entire chicken on top of the onions and other veggies.
Toss in the garlic, (don’t add garlic until it’s on the approved part of the program) sprinkle with #realsalt and cover the entire chicken in filtered water, make sure it doesn’t have fluoride. I LOVE this filter for fluoride free water.
Lock the lid in place and make sure it is sealed! Trust me.
Press the “poultry” button (or set for 15-18 mins on other electric pressure cookers).
The longer this marinates in its own juices the better.
After you’ve done whatever for the past hour, go check on your IP and see if it has naturally released yet. If not, leave it be. Trust me. I’ve opened it too soon and the chicken was not as tender. (one thing about chicken, when you let it rest, the meat relaxes and pulls apart)
Once the pressure has released on its own, turn it off, open it up and allow it to cool for about another 30 mins.
Grab some tongs and a strainer and get after it:
Separate the chicken from the bones and skin, strain the broth and save the bones for another batch of broth. If you want to keep the onions with the broth, they are delicious and you can even blend them into it so there are no chunky bits.
I freeze the chicken and add it to soups.
If you don’t want to DIY then snag this organic, free range bone broth!