Super Hero Bone Broth

Know someone that is down with a cold or flu?  Want to be a superhero?  Make them home-made chicken soup with home-made bone broth and prepare to be appreciated.

I make chicken broth every week during the autumn and winter.  It is actually a by-product of roast chicken.

My family enjoys a roast chicken dinner on Saturday evenings.  Once the plates are cleared, I remove any chicken still left on the bones and then place the bones and carcass in a pot with an onion and cover with water.  Simmer for 2 to 3 hours, drain the broth and store in a mason jar.  Cool and enjoy it the next day as a broth or make a soup with leftover chicken and vegetables.

Joanne Levesque RHN

Registered Holistic Nutritionist

www.puremednaturopathic.com

• Roast a 3 to 4 pound chicken (my favourite is Elena's Pantry Perfect Roast Chicken)
• Eat the chicken with a side of vegetables like Brussels's sprouts and carrots (make enough vegetables to have leftovers.)
• After dinner, remove any chicken from the bones.  Save the chicken.  Place bones and carcass in a medium pot with a quartered onion and cover with water. 
• Simmer for 2 to 3 hours.
• Drain broth and store in mason jars.  Cool and refrigerate.  Once cool it should be gelatinous.  When it comes to broth, the more gelatinous the better.  Read more about the wonders of gelatinous chicken broth.
• The next day, warm up the broth and enjoy by itself or add leftover chicken and vegetables to the broth and turn it into a super quick delicious home-made chicken soup.  Share it with friends and family.  Enjoy being a super hero.

Perfect Roast Chicken

I thank www.elenaspantry for this recipe.  I have made it every week for the past month.  It does double duty for me.  Roast chicken dinner on Saturday night, then chicken soup for lunch on Sunday.  The secret is to make a broth out of the chicken carcass as soon a you have taken the chicken off the bones.

Joanne Levesque, RHN

Registered Holistic Nutritionist

www.puremednaturopathic.com

Perfect Roast Chicken

·         1 whole chicken (2-3 pounds)
·         sea salt
·         freshly ground black pepper
·         1 bunch fresh thyme
·         1 lemon, halved
·         1 head garlic, cut in half crosswise
·         2 tablespoons olive oil
·         1 medium onion, quartered

1.       Preheat oven to 425°

2.       Remove chicken giblets and rinse chicken inside and out

3.       Pat chicken dry

4.       Place chicken in a 9x13 inch Pyrex baking dish

5.       Liberally salt and pepper inside of chicken

6.       Stuff cavity with bunch of thyme, both halves of lemon and all garlic

7.       Brush outside of chicken with olive oil and sprinkle with salt and pepper

8.       Tie legs together with kitchen string and tuck wings under body of chicken

9.       Place each onion quarter into a corner of dish

10.   Roast chicken for 1 ½ hours or until juices run clear

11.   Allow to cool slightly and serve with seasonal vegetables