Immunity Boost Bone Broth

This is a bone broth recipe that’s perfect for combating the harsh winter’s cold with a twist of Chinese medicinal elements infused. I made this broth for my sick friend and want to share it to anyone else who may know someone currently sick in bed and tending to their illness. It’s a bit lengthier than the usual Good Humble Foodie recipes, but some of the best things in life takes a little patience.

Tools You’ll Need:

• large stock pot (12 liters)
• colander
• chef knife
• large cutting board
• slotted spoon
• strainer
• spoon
• liquid tubleware i.e. quarts, cambro (6 qt)

What’s so Immunity Boosting About Bone Broth?

Bone broth is consumed ritually in Eastern medicine to improve skin and immunity. The collagen from the animal bones strengthens bones, tissues, joints, and gut health. The electrolytes are what makes the broth packed in vitamins and minerals, not to mention one cup is 9 grams of protein! So, what makes it immunity boosting? It has anti-inflammatory agents, which aids the immune system against diseases. Plus, when you’re sick in bed, you most likely would like to have warm liquids and not really a rich meal.

This bone broth recipe has chicken gizzards, which makes it extra protein packed and nutritious! Gizzards are the muscles in birds that helps break down food, so eating those muscles will also make your stomach strong and powerful! Chicken gizzards are very beneficial to consume, especially when sick, because it promotes cellular growth, boosts energy, and is packed in iron and other minerals.

This recipe also includes other aromatics and roots, such as onions, garlic, ginger, burdock, bay leaves, star anise, cilantro stems, lemon grass, and even jujubes- all adding amazing fragrance and more immunity boosting elements.

Process of Making Bone Broth

Step One- Boil Bones for 30 minutes

Place all your bones in the large pot and cover with water. Tap is fine, because the water will be discarded. Boil for 30 minutes, that way the bones are cooked and all the bacteria is killed. Strain out the bones and water into a colander. Give the bones a good rinse to ensure all the impurities are washed away. Clean the pot as well before proceeding to next step. The 30 minute wait in step one is also a great opportunity to mise en place (prep) the vegetables and aromatics.

Step Two-Simmering all Ingredients Together

Place all the bones back into the pot along with the chicken gizzards (which BTW are totally optional but adds extra vitamins, minerals, and immunity boosters), burdock, onions, garlic, ginger, lemon grass, bay leaves, jujubes, star anise, and cilantro stems. Fill the pot with about 1.5 to 2 gallons of fresh drinking water. Allow it all to simmer on a low flame for many hours, preferably 8-12 hours. Do not boil or have the heat too high, or else water will evaporate.

Step Three- Strain and Chill

Once flavors are fully infused, allow broth to cool down a little before discarding all the solids (i.e. the bones, cilantro stems, gizzards, etc.), and then strain into a large, wide container. Store in the fridge overnight or at least until all the fats turn into solids on the top of the broth. Remove the fat gently with a spoon and discard. Strain the broth once more into storage container of choice and it’s ready to use as the base of your favorite soup, or enjoyed warm up with a little salt!