Well...no cannabis in this recipe, but I think I may have to try some fresh cannabis leaves in my soups when I go to use the broth. I will need to play with that idea....
Soups with tomato or spicy sausage like andouille would be perfect with cannabis added! More to come on that once I have some fresh trim!
Good thing I'll be running 2 tents!
This is super good for you!
I drink bone broth with my breakfast and with my lunch almost daily. This is why...other than how good it tastes!
- Bone both contains collagen, which helps your body burn fat, form lean muscle mass, and it’s great for promoting healthy skin.
- It is rich in the amino acids glycine and proline, which help your liver in removing toxins from your body.
- The gelatin and other nutrients in bone broth will help you heal your gut! If you suffer from constipation, diarrhea, and gas. It soothes the lining of your gastrointestinal tract, helping you to absorb nutrients better in the process.
- It’s a great source of calcium, magnesium, and phosphorus.
- Bone broth also contains a good dose of glucosamine, chondroitin, and other glycosaminoglycans that are great in healing your joints.
Lady Gaea’s Chicken Bone Broth Recipe
2 whole small chickens or 1 large, 5-6 pounds.
1/4 cup apple cider vinegar
6 to 8 quarts cold water, more as needed to cover ingredients
3 carrots, peeled and halved
2 stalks of celery, peeled an halved
2 onions, peeled and halved
1 leek (white and light green parts only) outer layer peeled off and quartered.
1 small turnip, quartered
4 garlic cloves, mashed slightly with your fist of back of a knife
3 sprigs fresh thyme
3 sprigs fresh rosemary
2 bay leaves
1 tsp Himalayan salt
8 black peppercorns
Directions:
Preheat the oven to 350°F.
Remove the wings, thighs, drumsticks, and breasts from the chickens. If you are not comfortable separating the parts of the chicken yourself, you can ask your butcher to do it for you or buy the parts separately.
Place the cut up chicken parts, including the carcasses, necks, and innards that came inside the chicken on a baking sheet and place in the preheated oven. Roast until golden brown, about 25-30 minutes. This step adds a really nice depth of flavor. Skipping it will give you a lighter flavored broth.
Place the chicken parts, and vinegar in a stockpot or slow cooker, at least 10 quarts in size, and cover with the cold water. If using a stockpot, bring the water to a boil over high heat. If using a slow cooker, turn the temperature to high. Once simmering, reduce heat to low, cook for 30 minutes. Skim off any scum that rises to the top. Simmer uncovered for 6 hours, adding more water as necessary just to keep the bones covered.
Add the vegetables and herbs and simmer for another 4-5 hours. Continue to skim off any impurities; add water as needed to keep the ingredients covered.
Gently strain or ladle the liquid through a fine-mesh strainer into a container. Discard the solids. Fill your sink with ice water. Place the container of broth in the ice bath to cool for about 1 hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.
Once cool. Remove any fat that has solidified and discard.
A good bone broth will gel when cool. Don't let it creep you out. It's a nice tasty thin broth when you heat it!
Enjoy all! Have a blessed day!
Wahoo!
