Bone broth may help to block the migration of white blood cells to the upper respiratory tract and (according to a study in the American Journal of Therapeutics) and may reduce the inflammation in the early stages of viral disease because of its carnosine content.
You will need
- Approx. 3 kilogram organic chicken bones (you can use left over roast chicken carcasses)
- 3 litres filtered water
- 1/2 cup vinegar
- 2 onions, roughly chopped
- 3 carrots, roughly chopped
- 3 celery sticks, roughly chopped
- 3 dried bay leaves
- 3 garlic cloves
- Handful of fresh thyme and parsley (stalks included), tied together with kitchen twine
- 2 teaspoon peppercorns
- 1 teaspoon Himalayan salt
Put bones, water and vinegar in a pot. If the bones aren’t quite covered with water, add a little more. Let sit for one hour.
Now add the vegetables and peppercorns, and bring to the boil. Remove any scum that floats to the top.
Reduce the heat, cover and gently simmer for 24-72 hours. You’ll know it’s ready when you can crush the bones with your fingers.
About 10 minutes before you remove the broth from the stove, add the fresh herbs.
Once cooled, remove all the gelatinous goo from the liquid then strain the broth, keeping the liquid and throwing away any residual goo.
Your broth will keep in the fridge for a few days. You might want to freeze it in portioned-out ziplock bags, or even pour some into ice cube trays. That way you can add it into your cooking as needed or drink daily on its own.