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Nourishing Chicken Bone Broth

I learned how to make Bone broth a few years ago when I became involved in the Weston A Price Association. It is an International Foundation that passes on the teachings of Dr. Weston Price, who wrote a book in the 1930’s called Nutrition and Physical Degeneration. You can find out more about them at westonaprice.org.

One of the basic staples of the Weston Price diet is bone broth. It is a nourishing, nutrient dense, easily digestible, and budget-friendly staple to add to your food pantry and freezer.

The reason it is so healthy is because of the gelatin, the jiggly denatured collagen that shows up when properly made bone broth is refrigerated. Folk wisdom throughout the world values broth for its healing powers, as seen in many late nineteenth and early twentieth-century studies on gelatin.

It is full of rich dissolves of collagen, cartilage, bone and marrow which can give the body the right stuff to rebuild and repair our connective tissue as we age (think of bone, tendon, ligaments, skin, nails and hair). It is also great to help with digestive issues, colds and flus, not to mention a great staple to use for soups, sauces and adding flavor to any vegetable dish.

I usually have some in my freezer and a thawed mason jar full in my refrigerator. I cook with it and have a steaming cup to sip on during the day.

Nourishing chicken bone broth

Susan’s TIP: Every time you make bone-in chicken, save the bones in a freezer bag! And, keep some chicken backs and necks (available at most butchers) in your freezer. If you can find them from a local farmer, add 1b of chicken feet to make the collagen extra rich.

Print
NOURISHING CHICKEN BONE BROTH
Course: Soup
Servings: 7 quarts
Ingredients
  • About 8 lb chicken (whole, cut-up, backs and necks, frozen bones, 1 lb feet)
  • 1 large onion, cut in quarters, skin on (helps make the stock yellow)
  • 3 large carrots, washed and cut into large chunks (no need to peel)
  • 3 celery stalks, including leaves, cut up in chunks
  • 1 garlic head, cut in half (so all cloves are open)
  • 2 bay leaves (optional)
  • 1 T apple cider vinegar (helps to pull minerals out of bones)
  • 1 tsp turmeric powder, or 1 piece turmeric root (optional)
  • 1 T black peppercorns (I use a tea bag for these and tie off)
  • 1 T sea salt (can add more for taste)
  • 1 bunch parsley (or any other fresh herb), tied with kitchen twine
  • Water to fill ( I use filtered water from my reverse osmosis)
Instructions
  1. Place all ingredients EXCEPT salt and fresh herbs in 8 quart stock pot. Fill water to about 2 inches above ingredients. Bring to boil and skim foam off of top, discard.

  2. Lower heat to simmer and cover. Cook at least 6 hours, up to 12. Add salt and herbs last hour of cooking. (if you add before, it should be fine). Let cool until able to handle.

    Susan’s Tip: I cook my soup all day on the stove and then turn it off before I go to bed. In the morning, it is cool enough to handle and finish!

  3. Using a large sieve or colander, remove chicken, vegetables and rest of ingredients. I save all of the carrots, chicken meat and soft bones in a big bowl for my dogs and any other chicken meat for my family. Then, discard everything else. 

  4. Pour chicken stock into mason jars. You should get 6-7 quarts. If freezing, use plastic containers or make sure your mason jars have at least 1 inch at the top and are totally cooled before freezing.

Roasted Butternut Squash Soup

I live in Wisconsin, where we are fortunate enough to enjoy four seasons each year (although Winter CAN get a little long!). I love the lazy days of summer, enjoying all of the wonderful outdoor activities, grilling out, the long days full of sunshine and warm weather, golf, and hiking with my dogs. But, when September rolls around, I’m usually ready for Fall.

The beautiful colors, the cooler weather, football, wearing a favorite sweater, and of course, the farmer’s markets full of winter squash.

I love seeing the vendors with their tables and baskets full of butternut, acorn, delicata, spaghetti, buttercup and pumpkin squashes. The beautiful colors draw me in and I can’t decide which to buy. I usually end of taking too many home, but the good news is, they will last for months in the refrigerator or a cool basement or garage.

One of my favorites winter squashes is butternut squash. It has a muted yellow-tan rind which hides the bright orange-yellow flesh. It has a relatively sweet taste, but is great in savory recipes too.

To make butternut squash easier to handle, cut the neck from the body and work with each section separately.

Here is one of my favorite Fall recipes using butternut squash. This soup is creamy and delicious. A true taste of Fall!

Print
Roasted Butternut Squash Soup
Course: Soup
Ingredients
  • 1 medium to large butternut squash
  • 2-3 apples (macintosh are good), peeled, seeded and chopped (optional)
  • Butter or ghee
  • 2-3 medium carrots, chopped
  • 2-3 stalks of celery, chopped
  • 1 large onion, chopped
  • 1 quart good chicken broth (homemade is best, but an organic, gluten free box is okay too)
  • 1-2 T curry powder
  • salt and pepper
  • 1 cup whole milk, full fat (optional) (or if dairy free, use coconut milk)
Instructions
  1. Preheat oven to 375. Cut butternut squash in half lengthwise and scoop out seeds. Place on baking sheet or baking dish with some water and parchment paper (the water will prevent the juices from sticking to the pan and keep it from drying out). Place squash in oven for 30-45 minutes. You will know when it is done when you push in on the skin and it gives way. 

  2. Meanwhile, prepare the base of the soup. Saute the onions, carrots, celery and apples in the butter or ghee and stir occasionally to prevent burning. This should take about 10 minutes.

  3. Add curry seasoning (1 T, you can always add more to taste) and saute a few more minutes. Add the chicken stock and bring to boil, then turn to simmer and wait for squash to cool so you can handle it after it is done. 

  4. When butternut squash is cool enough, scoop out all of the meat and add to the soup. Bring back to boil and then return to simmer for about 30 minutes.  

  5. Add salt and pepper to taste and more curry powder if desired. When you have the flavor you desire, use an immersion blender to blend the soup so it is creamy. ( You can also do this in a blender, but be sure to do it in batches). If you would like it even creamier, add milk, about 1/2 cup at a time. 

Recipe Notes

SUSAN’S TIP: If time is an issue, Trader Joe’s and Costco both sell a container of pre-cut and peeled butternut squash which is recipe ready! If you use this, skip the roasting step and just add the chunks of squash before you add the broth. Heat through and add broth and then simmer for up to one hour before blending.