Blood Nourishing Chicken Bone Broth Recipe

A simple way to squeeze every last bit of nutrition from that chicken!

According to Chinese Food Energetics, Bone broth is especially great for nourishing our Blood. A staple that can be kept in the freezer to use as a base for soups & stews (or to warm through and drink neat as a Blood tonic for the hard core!) it can be used all year, month & week round.

There are definitely times when making & drinking bone broth is particularly recommended.

For women & those who menstruate, getting some bone broth goodness into you just after your period is the optimum time. After childbirth, miscarriage or any time of significant blood loss, bone broth will not only soothe & warm our souls, but will replenish & nourish our Blood energy.

Getting some bone broth into you certainly won’t hurt if you are experiencing any of these symptoms:

  • Muscle cramps
  • Lightheadedness
  • Poor memory
  • Anxiety
  • Insomnia

Recipe

Ingredients

  • Chicken bones (a whole carcass and/or bones from legs/thighs/wings)
  • Salt
  • Apple Cider Vinegar

Method

  1. Simply save the carcass from your roasted chicken (and/or the bones from chicken legs, wings or thighs), and add to a large pot. You can also include lemon wedges, onions and herbs (or similar) that were cooked with the chicken, but this is optional.
  2. Top with water until generously covered (about 12 cups / 2880 ml).
  3. Next, add in a bit of salt to season the broth (you can add more later).
  4. Then add 1-2 tbsp (15-30ml) apple cider vinegar, which is added primarily due to the acidity which breaks down the collagen and makes it more abundant in the broth. You can sub for lemon juice.
  5. Bring to boil, then reduce to a simmer and cover. Cook for at least 10-12 hours, or until reduced by 1/3 or 1/2, leaving you with 6-8 cups of liquid. The more it reduces, the more intense the flavour becomes and the more nutritious. A tip is to leave it simmering over night. (Even if you only simmer for a few hours this will still be beneficial)
  6. Strain and use as a base for stews and soup.

Last Updated: March 2021

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