Long before bone broth comes to be regarded as the new “wonder kid” on the block that helps to rebuild a dysfunctional digestive system, leaky gut, compromised autoimmune system and more, it had been used as a remedy for diseases in traditional cultures for millennials.
In many ancient cultures, such as the Chinese, Egyptian and Jewish cultures, bone broth has been used to support digestive health, build blood, strengthen kidneys, fight against inflammation, and reduce symptoms of a cold or flu.
In many other cultures, broth—especially in the form of the chicken soup, is often considered an extremely healing food that nourishes both the body and the soul. Well, grandma is definitely onto something when she cooks that soothing soup. And she is right! Besides all the benefits mentioned above, bone broth provides many of the vitamins, minerals and collagen that contribute to glowing skin as well as healthy joints and bones. It is a wonderful anti-aging agent! No wonder when the Southern Chinese, who are known for their habit of drinking broths regularly, see someone who doesn’t have a healthy “air” on their face, would often ask, “Have you been drinking enough broth lately?” The French is known to ask an almost identical question when they are concerned about the health of another person.
Now, let’s move onto the nitty gritty of making a delicious and nourishing chicken soup. In this recipe, I am using chicken thighs and some sweet-tasting root vegetables. Together, they create an amazing sweet taste in the broth. You may, of course, use a whole chicken. In that case, you will be using proportionally more water and the yield will be larger.
Since chicken is an “avoid” and contains lectins that have inflammatory effects on Type B and AB individuals, this broth is not recommended for them. However, chicken can be easily substituted by turkey, which is neutral for all and beneficial for Type B Non-secretors and all Type AB.
Type O and B individuals may use bones from grass-fed cows or lamb.
What is important is to use high-quality bones from free-range chickens or grass-fed cows/lamb. Because toxins are stored in fat, bones from commercially raised animals would contain a concentrated amount of undesirable toxins, which is contradictory to the broth’s healing purpose.
You will find that there is a lot less scum floating to the surface when you use high-quality bones as mentioned. In my experience, kosher meat/bones tend to yield the least amount of scum.
As long as you are using “clean” bones, whether you skim the scum or not is strictly a matter of individual taste. In fact, the fat that floats on top can be very nourishing, especially for Type O and B, who are able to digest fat more easily than Types A and AB.
If you like to eat the meat and vegetables along with the broth, stop cooking before the three-hour mark.
If you prefer to just drink the broth, you can cook it for as long as 24 hours and discard all the solids.
Traditionally, vinegar or apple cider vinegar is used as an agent to extract minerals from the bones. However, since vinegar is an avoid for all blood types except for B, I have chosen to use lemon juice as a substitute.
Enjoy the broth right before your meal, add it to your cooking or even drink it for breakfast. It’s super comforting on a cold day!
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