Chicken Bone Broth for an inflamed stomach
Help heal your gastritis and inflamed gut with this Delicious Bone Broth
Equipment
- 1 Saucepan with lid or a Slow-Cooker
Ingredients
- 1 The carcass of Roast chicken or use Chicken thighs/feet bones
- 2 Carrots peeled and cut into chunks
- 2 Sticks of celery
- 1 Onion halved (if tolerated)
- A pinch Himalayan salt
- 1 tsp Parsley or Coriander
- 1 Bay leaf
Instructions
- We often have a whole chicken on a Sunday, so once all the meat has been cut off, I literally pull the carcass apart a little and pop it in my slo-cooker.
- Then add some vegetables, I use celery and carrots, but if you can tolerate onions that would be good too.
- Add a pinch of Himalayan pink salt, and a teaspoon of parsley or coriander and a bay leaf.
- Then add enough water to just cover everything pop the lid on and leave for at least 12-18 hours, if you can leave it for 24 hours to get all that goodness out of those bones even better.
- Then strain the broth through a colander and then to get all the bits out, put it through a muslin cloth too.
- I store mine in plastic containers and freeze them, but you can leave the broth in the fridge for up to a week.
- You can either use it as a base for a soup or just sip it throughout the day.
