This cooking adventure was prompted by a dear friend needing recipes for foods that are nutritious and easy on the stomach. I immediately thought of bone broth and set to work. It couldn’t be easier to make, and I am putting some general instructions below, but feel free to modify based on your preferences and what’s on hand.
Here is what I used:
– 1 whole free-range chicken (since you will be extracting so much nutrition from the bird during the cooking process, it is best, especially for this recipe, to use the most high quality, well-raised animal. It will taste better too!)
– 1 large onion, rough chop
– 2 large carrots
– 2 thumb size pieces of ginger, peeled, sliced
– 2 thumb size pieces of turmeric, peeled, sliced
– 2 thumb size pieces of galangal, peeled sliced
– 4-5 cloves garlic, left whole is fine
Place all your ingredients into a slow cooker or large stock pot. Add filtered water to at least cover all the ingredients, cover with a lid and let simmer overnight.
Add more water to keep ingredients covered. At this point, you may begin to use the broth. Just replace any broth you take out with more filtered water, and keep at a low temperature. I like to season the broth as I use it with a little salt. Since so much water evaporates during the cooking process, if you add salt in the beginning, it may become too salty.
You can also strain the whole pot, season the broth and store/use as needed. I pulled the meat from the chicken and added it to soup, but you could use it for salads or stir frys as well. I made a Mexican inspired soup with homemade fermented jalapenos, lime juice and cilantro.