This recipe is simple, it's delicious, nootropic, immune and digestive supportive to boot!
Packed with vitamins, minerals and collagen.
As an herbalist most of my herbal recipes center around immune and digestion support
as I believe these two systems are important to keep the body functioning at optimal levels.
Bone broth has been around for centuries, being used both medicinally and for culinary purposes. In ancient Greece - the father of medicine Hippocrates - recommended it for cleansing and digestion issues. As far back as 2500 years ago, it was used in TCM (Traditional Chinese Medicine) for supporting kidney and digestive health.
In the 12th century bone broth gained popularity - becoming known as the "Jewish penicillin" after the greatest Jewish physician/philospher of the Middle Ages, Maimonidas started prescribing chicken soup to his patients describing it as an "excellent food as well as medication"
In the Caribbean, the famous "cow foot soup" is incredibly rich in collagen + strengthening and eaten for breakfast
The French call it "bouillion"
For the Spanish and Portuguese it's known as "caldo"
In Italy it goes by "brodo"
Throughout history it proves to be a liquid gold and keeps a good reputation for numerous health benefits with it's incredible taste.
Are you familiar with the medicinal marvels of mushrooms?
This recipe includes the following;
CHAGA (Inonotus obliquus) - stimulates bile flow for digestion, nutrient dense superfood, antioxidant rich, anti-inflammatory, increases vital force & strengthens immune system
REISHI (Ganoderma lingzhi) - digestive support, enhance immune system, reduce stress, improve sleep & lessen fatigue and depression
SHIITAKE (Lentinula edodes) - boosts immune system, energy + brain function,
anti-inflammatory and digestive support
Bones and carcass of 1 roasted chicken
4 Tablespoons of each shittake, chaga & reishi mushrooms (dried cut/chopped)
12 cups purified water (i use a Berkey water filteration system)
2 tablespoons ACV (see my diy homemade ACV recipe)
generous pinch of salt of choice and black pepper
1/4 cup organic rosemary
1 organic lemon
3-4 tablespoons dried chaga, reishi and shiitake mushrooms
Add the bones and carcass from roasted chicken (or bones/carcass purchased from butcher) to a large pot, dutch oven, instant pot or crock pot
Top with water (should reduce down by 1/3 to 1/2, leaving you with 6-8 cups broth)
Next, add the rosemary, mushrooms & salt and pepper (add more to taste later)
Slice lemon in half, squeeze fresh juice into pot then add lemon rinds to pot
Add apple cider vinegar (primarily added due to acidity breaking down the collagen to make more abundant in broth)
Bring to a boil, reduce to simmer and cover, Cook at least 10-12 hours, or until reduced by 1/3 -1/2 (reduction intensifies flavor and extracts more collagen - 12hrs is just the right amount of time)
Strain and discard bones. Either use immediately or store in glass jars and freeze up to 2 months or so (be sure to leave a couple inches at the top of the jar to allow for expanision in the freezer)
** NOTE - bone broth typically gelatinizes when refrigerated because of the collagen content. But worry not, that's normal and onced reheated it will liquify.