Brewing a broth from bones and food scrapes is a wellness practice as old as time. Ancient cultures, across the world, have their vernacular version of broth and the benefits and remedies it bestows. Traditionally, the Chinese make broth to support digestive health, as a blood builder, and to strengthen the kidneys. In Egypt, the time tested chicken soup was used as a medicinal remedy for colds and asthma. There is an endless variety of broths but all draw out the deep rich marrow, fats, collagen and proteins from the bones that otherwise wouldn’t be utilized. Start saving your bones, carrot tops, onion skins and other kitchen scrapes. Once you start brewing broth, you will be reaping the all health benefits humans have been enjoying for centuries.

I share with you a recipe below and everything in it has potent medicinal qualities. The mushrooms and astragalus boost immunity, the turmeric is anti-inflammatory, the fresh herbs are antiviral, antibacterial and help with the cold and flu cough. The herbs, pepper, garlic and onion all support optimal digestion. The apple cider vinegar helps to draw the vitamins and minerals out of the ingredients.

To be honest, I never measure any ingredients that go into my broths. They are usually made with what ever bones we have on hand, kitchen scraps with pinches of this and that. Below is a legit recipe but feel free to be loose with the amounts once you get the hang of the kind of broth you enjoy. If you don’t have all the ingredients, just use what ever you do have on hand.

Ingredients:

Whole Chicken Carcass or 3-5 Beef Bones

2 Medium Onions, Chopped

5 Carrots, Chopped

3/4 C. Dried Shiitake, Turkey Tail and/or Reishi Mushroom

4 Cloves of Garlic

1 inch Fresh Turmeric Root

1 tbsp. Astragalus Root

Bunch of Fresh Rosemary, Thyme and Oregano

Stick of Kombu Seaweed

1 tsp. Black Pepper

1 tbsp. Apple Cider Vinegar

Instructions: Combine all ingredients in a pressure cooker or stove top pot. Cover with water. Pressure cook for 8 hours or more and stove top cook for 12-24 hours adding more water as it evaporates.

Strain and add salt to taste. Enjoy!