The Magic Elixir....

I have a freezer full of my magic elixir again, and I am very happy!!

No, it is not some new-fangled potion, in fact it's very old (the recipe, I mean, not my stash)

Your Granny would most definitely have made it, and I strongly believe it is a practice we should bring back: I'm talking, of course, about the health giving Homemade Chicken Stock.

There are so many health benefits to consuming a good stock, and any homemade sauce is transported to new heights with it's use. The fact that it's so EASY to make too, just seals the deal.

Lets take a look at why it's so valuable. 

1. Helps heal and seal your gut, and promotes healthy digestion: The gelatin found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion.
2. Reduces joint pain and inflammation, courtesy of chondroitin sulphates, glucosamine, and other compounds extracted from the boiled down cartilage
3. Promotes strong, healthy bones: As mentioned above, bone broth contains high amounts of calcium, magnesium, and other nutrients that play an important role in healthy bone formation
4. Promotes healthy hair and nail growth, thanks to the gelatin in the broth(from Mercola.com)
5. It's a frugal way of getting the most out of your joint, and therefore saving you money
6. And like I said, soups, stews and sauces taste AMAZING with some broth added.

Easy Chicken Stock Recipe

You can use a whole chicken and peel of the meat once cooked, or use the carcass after you have removed the cooked meat.

Place the carcass/whole chicken in a large stockpot with 1 tbsp of apple cider vinegar vinegar (this help the calcium draw fully from the bones) and fill with water. Let sit on the stove top for an hour, then turn on heat and bring to the boil. Skim the scum (I love that phrase!) off the top and turn heat down to a simmer. Add 2-3 carrots, 1 medium onion, cut in half, but with skin on, and 1 large stick of celery, a pinch of salt and pepper, and let simmer gently for 6-12 hrs. 

Strain into a bowl and place slightly cooled stock into the fridge. When cooled the fat will solidify on the top. Remove this and store in clean jars in the fridge for 1-2 weeks, or do as I do, and freeze in small portions. I store mine in ice cream tubs, and defrost in a bowl of hot water before use.

SO tasty, and SO healthy. Win, win, I think!!!!