Bone broth and stock are incredibly nourishing foods for any age and any time in our life. They pull vitamins and minerals from the bones and infuse flavors into so many dishes. Moreso, they infuse collagen into the liquid which is especially important for placenta health, uterine (and all muscle) strength, and baby's development.
Bone broth is an excellent healing remedy for nausea, during and after any illness, to sip on as an electrolyte balancing labor aid, or for healing during postpartum. Broth is made from the meat, and stock is made with the bones. If you save all the cut off parts of your vegetables in a freezer container, you can toss those in whenever you have about a 1 pound per 1 whole chicken available.
- Roast 1 whole chicken, separate the good leftover meat and then use the leftover bones and add to:
- 4 Quarts Water
- 4 Ribs Celery
- 2 Medium Onions, Quartered
- 10 Peppercorns
- 1 Tblsp Sea/Raw Salt
- 1 Bay Leaf (will discard after making broth)
Put everything in a stock pot, cover, bring to a boil and simmer for 3-4 hours. Strain. Cool and skim off fat. Store in glass containers in freezer or approximately 1 week in the refrigerator. This really isn't an exact science. One great way of making stock is to get a whole chicken, roast it in a crock pot, eat, and pull off all the meat for sandwiches and other meals. Then, put the remaining bones, tiny bits of meat, and especially the skin back into the crockpot and add all these ingredients filling the pot with water. Put the crock pot on the lowest setting and cook overnight and strain in the morning. When it cools, good bone stock will gel up like jello when it cools.