First we bake and eat our Organic Chicken. Once the meat is off the bones, I put the carcass and any drippings or pieces of skin into a large pot. (You can use a whole organic chicken, meat and all, for your stock if you like.)
You will need:
A couple tablespoons of apple cider vinegar
4 tablespoons (or a handful) dried burdock root
15 - 20 tongues astragulus root (note: if you are already sick,do not add this to your recipe)
4 tablespoons ( or a handful) dandelion root
4 or more cloves of garlic
2 celery ribs coarsely chopped
Dried berries (like hawthorne) can also be a good addition to this stock if you have them.
To make the stock, fill the pot with the chicken 3/4 full with water.
Add the 2 tablespoons of vinegar. This will help draw the calcium and other minerals out of the bones.
Add your roots and berries
Peel and crush your garlic and add that too. Stir
Cover the pot and bring the liquid to a boil over high heat. Turn the heat down to low and simmer for about 12 to 48 hourss. Let it cool, then strain and store in the refrigerator or freezer
You can add this stock to any of your fall soups and they become wonderful seasonal tonics. Each of the roots our very nourishing and the astragulus and garlic work particularly well to boost our immune systems and help to ward off those fall colds.
You can also warm a few cups up in the morning and add some miso to it for a great morning nutritious drink
More Options to add to your bone broth: Add extras after you make your bone broth.
Carrots, celery, more garlic, shiitake mushrooms, pinch of cayenne, cilantro.
OR
Carrots, celery, more garlic, leeks, sage, rosemary, thyme, parsely, curry and kale ( spring add nettle)
Comments
For the vegetarians out there, here is a recipe for you:
http://dylansteinacupuncture.com/2013/01/a-vegetarian-version-of-bo...