PREGNANCY SUPERFOOD

Quick & easy chicken broth

chicken bone broth

Bone broth has long been used in traditional diets for its nourishing and healing properties. However, bone broth has sadly been displaced from our modern diets in favor of faster and more processed foods. This is unfortunate because bone broth is the richest food source of collagen and glycine - two fundamental building blocks for healthy skin, hair and nails - and not to mention, essential for baby's bone and organ development while in utero.

For the pregnant woman, bone broth can help prevent stretch marks and cellulite because collagen is the main protein structure in our connective tissues like our skin. A collagen-rich diet ensures smoother, more elastic skin. It also improves joint and bone health. A collagen-rich diet can also help heal the lining of your gut for anyone dealing with an autoimmune disease like 'leaky gut' or digestion issues.

This home-made chicken bone broth is so easy to make, you can prep it in it minutes and within a few hours, you'll have enough broth to last you over a week. I like to make this in a slow cooker over the weekend, and then when it's ready, pour it out into smaller containers and freeze for a later date. 

Please note that the key step to nutritional bone broth, is to add 2 tablespoons of apple cider vinegar to the broth, and let it sit for 20 minutes before you start boiling it. The apple cider vinegar will help draw out the collagen from the bones and into the broth. 

What you need

  • 1 whole organic chicken carcass (or 2 lbs of organic chicken thighs)
  • 1 onion, roughly chooped
  • 2 carrots, roughly chooped
  • 2 celery stalks, roughly chooped
  • 2 tablespoons of apple cider vinegar
  • 3 sprigs of parsley
  • sea salt and pepper, to taste

What to do

1. Place chicken carcass (or chicken thighs) into a slow cooker or a large stock pot. 

2. Fill slow cooker or stock pot with water until 2 inches from the brim. 

3. Pour apple cider into water and let it sit for 20 minutes. While you wait, roughly chop the onion, carrots, celery stalks and parsley sprigs. 

4. Put onion, parsley, carrots and celery pieces into the slow cooker or pot. Sprinkle a teaspoon of sea salt into water.

5. Turn slow cooker on for 24 hours. If you're using a stock pot, bring the broth to boil and then turn heat to low so it's gently simmering for as close to 24 hours as possible. 

6. When the broth is ready, let it cool and add more sea salt and pepper as desired. Serve to drink it right away or place it in containers and freeze to use another time.