Slow-cooked to extract bone and cartilage goodness, this broth is soothing for the gut and very rich in minerals.
It can be used as consommé or a base for soups, stews and rice: forget about commercial additive-filled stock cubes; you can freeze this home-made broth in an ice-cube tray and use it as needed in different recipes.
In her book GAPS diet, Dr. Campbell McBride recommends broth made with meat and bones as an absolute staple to treat autism, dyspraxia, dyslexia, ADD/ADHD, and depression. It's also great for people with allergies, eczema and all sorts of autoimmune conditions. Why? Because the common denominator is a compromised gut.
If you are thinking... how will I ever make my child drink this? Start drinking it yourself in your best possible mug (if you prefer, try it with coconut cream and lemon juice). When your kid asks, say it's grown-ups food, and once you've got his/her interest, offer "only a small spoonful". See what happens and take it from there. it works every time!
Ready for the recipe? It is ideal to use a slow-cooker, since the broth should simmer away for a good 4 hours. If you are putting it on in the morning and not back till just before dinner time in the evening, don't worry. The more it is cooked for, the more nutrients will be extracted into the broth. Some people even leave for 24hs for the ultimate concoction. If you don't have a slow cooker, just use a large pot (but turn it off if you have to leave the house).
So... all you need to do is put all ingredients in the slow cooker, fill in with filtered water to 2 fingers below the rim, and set it to low.
Whole free-range chicken, I leave the skin on, but really upto you. You can also use pieces of chicken if you don't have a whole bird, but make sure to include bones and cartilage. Another option is to use carcases from a previously roasted chicken.
1 potato with skin
2 celery sticks
2 cloves of garlic
1 or 2 bay leaves
5 pepper corns
1/2 strip of kombu seaweed (very ricn in iodine
1 tsp sea salt or Himalayan salt
1 tbs apple cider vinager (this is a key ingredient, as it helps extract minerals into the broth)
Once it's ready, pour the broth through a sieve. Then separate the meat, which can be eaten as is or used for all sorts of preparations, from pies to salads and stir-fries. Don't discard the vegetables: you can blend them with some of the broth to make a lovely creamy veg soup.