First off, I want to wish everyone a Happy New Year! I truly hope your holiday break was as amazing as mine was. My girlfriend and I each traveled home to Colorado to visit our families for Christmas. Her entire family was in town from Alabama for the eventual birth of her new nephew. Which was great for me because I was able to spend the holidays with not only my family, but hers as well. It was just super busy traveling back and forth from my family to hers but well worth it.
I also was able to make and photograph a few recipes while I was out there and I must say, they came out pretty well. One of said recipes I made was just a simple chicken bone broth utilizing the best kitchen gadget during the winter time: a crock pot. Now I know that most people have their own recipe for creating a gelatin and nutrient rich broth, and there are tons of good write ups as to why it’s beneficial. I have yet to see one out there that incorporates kombu to boost important sea minerals like magnesium, which can be highly beneficial for epilepsy and other neurological treatments. Using kombu also seasons the broth perfectly so you don’t have a bland broth that requires adding salt later.
In the past, I always had trouble making a broth that would ‘gel’ in the refrigerator. Try as I might, and as many bones as I used, I couldn’t seem to make a gelatin rich broth. It wasn’t until earlier this summer that I talked to Hayley from Primal Palate about my struggles and she suggested using chicken feet to maximize gelatin production. It worked and I haven’t looked back since, even adding some chicken backs for even more gelatin. The result is an amazingly flavorful and nutrient rich broth that I drink nearly everyday to keep my gut healthy which in turn keeps my brain running as optimally as possible.
- Add all ingredients to a large Crock Pot and pour filtered water on top until full.
- Cook on HIGH 8 hours. Overnight works best.
- Once 8 hours have passed, allow mixture to cool somewhat for straining.
- Strain broth by removing large pieces first and then the smaller pieces by pouring the broth through a fine strainer or cheesecloth. Discard particles.
- Allow broth to cool to room temperature. Once cool, place broth in an airtight glass container and place in fridge for up to 3 days. Alternatively, you can divide broth between several mason jars and freeze for later use.
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