Bone broth is kind of a Paleo staple, especially helpful to those of us with autoimmune and gastrointestinal problems. It’s rich in all kinds of soothing and supportive minerals, and a lot of people I know — even some other ex-vegans — swear by it. This was actually my first time handling a whole chicken, and while it wasn’t exactly comfortable — I am always going to have those animal-loving sentimentalities that drove me to veganism in the first place — it was worth it. And, I know it is something we’ll get used to.
Keep your household clean, too!
I may make my living as a food blogger, but my health-consciousness actually began long before I started cooking. Growing up with a sensitive nose and skin that would break out into a rash at the slightest provocation, I’ve been making my own cosmetics and cleaning products since high school. I hoped that avoiding these environmental toxins would not only improve my health, but be better for the environment and save me some money compared to buying high-end non-toxic products at a health-foods store. Whatever your reasons, making your own household products is easier than you might think. My e-book A Clean Space has all the tips, tricks, and recipes you need to get started–and it’s only $6.99!
- 2 teaspoons sea salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper (optional)
- 1 whole chicken (skinned if conventional)
- 1 medium onion (chopped)
- 1 tablespoon apple cider vinegar (omit for low-histamine)
- water (to cover)
- Combine the spices, then rub them over the chicken.
- Throw the onion into a slow-cooker, top with the chicken, and cook on low for 2 hours.
- Remove the meat from the bones and cartilage, then toss the bones and cartilage back into the pot with any vegetables you may need to get rid of or vegetable refuse like onion skins, carrot ends, green leeks, etc. (this technically turns our broth (which is just bones) into a stock (which has veggies and/or meat), but whatevs), and enough water to cover 2" over the top. Cook on high for about ten minutes.
- Pour out all the water. This discards all the "scum" that has already cooked off of the bones. Refill the pot with fresh water and add a splash of apple cider vinegar. Cook another 24-48 hours on low. (Meanwhile, eat the meat!)
- Strain the liquid into a jar, preferably into single-serving jars so that you can freeze the ones you won't be using in the next few days. A good-quality broth will gel in the fridge, and liquefy upon re-heat. Skim the fat off the top and discard it (poultry fat is high in omega-6s even when it is pastured, so I don't use it) before using your broth however you like!