Cheap, Healthy and SO Practical: Bone Broth Recipe

Posted on January 9th, 2013 by Discount Debbie


It’s finally gotten cold around our parts! And, I love it. I love it because it means I can wear the sweaters and scarves in my closet that rarely see the light of day. I love it because I can wear my favorite winter hat. I also love it because it seems that my hot coffee tastes better on a cold morning 😉 But, along with this season, there is the inevitable cold and flu factor.

One of the ways I try to help my family through the yuckiness of cold and flu season is by making bone broth. I’ve always made broth. However, in the last few months I learned that the nutrients in the broth actually come from the bones of the chicken. (By the way, bone broth can be made with the bones of beef, venison, or any other animal you would eat).

Remember you mom making you soup when you were sick. I hadn’t realized that there was anything to the soup except something easy to digest and consume when you can barely lift your head! It turns out that broth/stock really does contain healing properties.

It contains minerals and nutrients that are easily absorbed by our bodies. It has properties that are so good for our digestive system. So, even if your problems is not that pesky flu but is more of a tummy issue, add broth to your prescription for a healthy gut.

All that is just the beginning. Broth is good for our joints and bones because it contains glucosamine and chondroiton, which help alleviate the effects of arthritis. And, if you are more concerned about your hair and nails, broth is rich in gelatin, which is great for strengthening hair and nails. There’s more. However, I thought I’d give you just a taste of the health benefits of simple, basic, easy to make and yummy broth.

Now, how to make it.

You simply cook your chicken as you normally would. Then, once it has cooled, pull all the chicken meat off the bones. Save your meat for your enchilada casserole or chicken tacos or chicken fried rice 😉 Then, throw all the bones into a crock pot. If you have scrap veggies, or just want to include vegetables for some flavor, throw those in also. I usually have some onion, garlic and sometimes celery tops or carrot tops I can add in there. It’s also recommended that you include one or two tablespoons of vinegar, to help extract all the good stuff from the bones. (Honestly, I haven’t done that–but will.) That’s it. Set it on low for at least 8 hours in order to enjoy all the health benefits. The longer it cooks, the better for you.

If one of us is sick, I just let it keep cooking in the crock pot for days and just add water in the evening. If not, after about 24 hours, I strain it and store it in the refrigerator to use when I cook. Healthy, yummy and practical! I love it.

What are you doing to protect your family during cold and flu season?

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