There is a reason why homemade chicken soup is also known as Jewish Penicillin. Did you know that using homemade broth in recipes not only makes them taste better, it is also more nutritious? Our grandmothers knew something...chicken soup really does make us feel better! And no, Campbell's or Progresso soups and bouillon cubes are not the same, as they are loaded with sodium, preservatives, MSG and a lot of other things your body cannot recognize or digest. Take the time to learn how to make this simple, nutrient dense, nourishing food and your family will thank you for it! (See recipe below.)
Vitamin & Mineral Dense Broth ready to be consumed!
What makes homemade bone broth & soups so nutritious?
This is a topic that an entire school semester could be dedicated to teaching. I am constantly learning and expanding my knowledge of bone broth benefits but for the purpose of this entry, I am going to give you the cliff note's version. It is also the layman's version - as I am no scientist...I just have in depth talks with my dad - the biochemist - and spend time trying to learn all I can! I've added links at the bottom for further reading.
Bone broth is rich in so many important things that our bodies need including amino acids, vitamins, minerals (including trace minerals) and antioxidants including calcium, magnesium, phosphorus, silicon and sulphur. It boosts your immune system, can relieve joint and arthritis pain, heal your gut and provides nourishment in a form your body can easily digest. Remember, you aren't what you eat, you ARE what you digest.
Let's take a closer look at why it is important that bone broth has amino acids. Amino acids are the building blocks of proteins. There are 20 amino acids that the human body needs in order to manufacture proteins. And when I say proteins, I don't mean chicken, turkey, beef - I am referring to the multitude of proteins in your body and the wide array of roles they play in every function in your body. Did you know, that one single cell can contain thousands of proteins? All performing different jobs? Hence, the importance of nutrient dense foods like bone broth which contain some of these amino acids.
So...what does this mean and why is it important???? Well, any protein begins as a polypeptide. Polypeptides are like a string of pearls and each pearl is an amino acid. The bonds that bind them together (peptide bonds) and the order in which are put together (determined by your DNA) along with the shape they form, is the way they know their job. These jobs include hormones (proteins combined with sterols for hormones which regulate so many functions in our body); enzymes (crucial in digesting our food, breaking down waste and synthesizing essential substances); part of hemoglobin (helps to carry the oxygen in our blood); or used in build the tissue which build our brains, heart, lungs, etc. Also, the membrane that is part of every cell in your body is made partly of protein (and lipids). Without these amino acids the body would not be able to synthesize new cells. We simply cannot exist without these amino acids and proteins!
Bone broth also contains chondroitin sulphates and glucosamine (sold as supplements for joint pain and arthritis!). Bone broths also contain gelatin. You know you've made a nutritious homemade broth when there is a congealed jelly on top after it is refrigerated - don't discard this! It's super good for you! Gelatin can help with many conditions such as Crohn's, diverticulitis, leaky gut and more. It helps the lining of the intestines which aids in digestion and the absorption of nutrients and strengthens your gut. Did you know that up to 70% of your immune system is based in your gut? That is why eating broth (Grammy's homemade chicken soup) helps strengthen your immune system.
Bone Broth
1 4-5 lb. whole organic chicken (I roast mine, eat dinner, and use the leftover carcass.)
1 medium onion, quartered
3 stalks of celery, quartered (include greens)
4 medium carrots, washed but not peeled, cut in half
1 or 2 TBSP apple cider vinegar (optional - some believe it helps leach nutrients from bones)
1 bay leaf
2 tsp sea salt
1/2 tsp freshly ground pepper cold, filtered water (enough to fill crock pot)
Place everything in the crockpot, cover with water until about an inch or so below the rim. You don't want to overfill your crockpot or it will bubble over. It is better to add water as it cooks down - which is what I do. Let it simmer away overnight.
Turn off the crockpot and let it cool. Carefully separate chicken from bones and store to use in soup or enchiladas. Discard all veggies (to compost) and bones and strain remaining broth. Store the broth in the fridge for up to 5 days or freeze it for up to three months.
For further reading...
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