Nutritious bone broth rich in minerals, amino acids and collagen. The compounds found in bones and connective tissues help restore the intestinal lining and supports digestion. Excellent as part of a natural treatment for Crohn's and Ulcerative colitis and for anyone who needs nourishment and rehabilitation.
Ingredients:
1 whole chicken,
1 tablespoon of dried basil,
1 tablespoon of dried herbs: oregano, rosemary, basil.
1 glass of water,
1 tbsp of Atlantic sea salt,
6 glasses of filtered water.
Instructions:
Heat the oven to 200 degrees
Wash the chicken well and remove the internal organs (don't use them).
Place the chicken on a roasting pan, sprinkle with basil, rosemary and oregano.
Add a glass of water. Cover and roast for 1-1.5 hours.
After roasting, take the chicken out of the oven and remove the meat that you want to keep and eat later.
The pieces of meat can be divided into portions and kept sealed in the refrigerator or freezer.
Transfer the bones to a large pot and fill with filtered water to cover generously (about 12 cups) and add a little salt for seasoning.
Add 2 tablespoons of organic apple cider vinegar or lemon juice (they release the collagen from the bones).
cover and bring to a boil. Continue boiling for at least 10-12 hours, or until the stock is reduced by 1/2 or 1/3 and 6-8 cups of soup remain. As the liquids are reduced, the soup becomes richer in flavor and collagen.
Store for 12 hours in the fridge until the soup takes on a thick jelly texture and the fat has risen to the surface.
The fatty tissue that has accumulated on the surface must be removed with a spoon and discarded.
Divide the soup into small portions and store in sealed boxes or jars in the freezer.
The stock is excellent for use in stews, sauces and soups.