Bone Broth is the new thing to drink.
It’s been simmering in my kitchen in the winter for the last two seasons. I have to say, I like it and I love having homemade broth in the freezer.
There are so many reasons for making your own bone broth from a roasted chicken or any kind of beef bones!
– Bone broth reduces inflammation of the respiratory system (flu season is here)
– High in calcium and magnesium (the kind your body easily absorbs)
– Due to high collagen content it supports joints, nails, hair and skin
– Excellent for digestive health
Here’s a link to a blog I love to read about the benefits.
Did you see VCCF on WBKO-TV last week? It was awesome cooking with Laura in the kitchen. We’re back on next month, February 7th, talking about meal prep for the entire week!
Click the video link below if you missed!
1 roasted free range chicken (meat taken off of course)
Carrots, onions, garlic, 2 bay leaves, peppercorns, salt, 2 TBSP Bragg’s Apple Cider Vinegar
Pour everything into a crock pot and make sure you put enough water in to cover everything. Simmer on high for 24 hours, checking occasionally to see if you need more water. Strain and drink. You may need to use a cheese cloth to strain even further.
I add Sea Salt and Ginger to mine to drink out of a mug. Yum!
* REMINDER* January 31st we will have a nutrition class. We have Troy Brown, Joanna Gregg and Gina Sobrero to help field questions and give tips. Please come, it’s at 1pm.