Cold and flu season is upon us! That means we need to start to think about ways we can up our immune system and stay healthy! I’m sure a ton of you have read about bone broth. You can now buy good quality bone broth online, but why buy it when you can make it? You may think it’s hard, but trust me…it’s not. On many Sunday’s my husband, Scott, and I will roast up a full chicken…or 2….or make them on the grill. We LOVE it! Not only do we have chicken for the week (to use for lunches and emergency meals), but we always make a batch of homemade Bone Broth with the leftover bones. We portion it out and freeze it to use later. Scott will drink it straight up when he’s feeling overtired or feels like he’s coming down with a cold. I will also, but I like to add some lemon to mine. We also use it to make soups all winter. The broth really brings out the flavors in the soup…so much better than the store bought “broth” or “stock”. And homemade broth is so amazingly good for you!
Did you know…Bone Broth:
1. Protects Joints
2. Is Good for the Gut
3. Maintains Healthy Skin
4. Supports Immune System Function
5. Boosts Detoxification
6. Aids the Metabolism
Bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation. In addition, collagen supports healthy skin and can reduce the appearance of cellulite. Also, the glycine in bone broth can detoxify your cells from chemicals and improve brain function.
So…don’t ever throw those bones away! Make bone broth….NOW! ?
And here’s my little disclaimer on the recipe. I accidentally wrote the broth recipe first and the chicken recipe second. But….you’re all smart, right? Make the chicken FIRST!…then make the broth 😉 I couldn’t figure out how to change it without starting over and well…I just didn’t feel like doing that 🙂
Roasted or Grilled Chicken & Homemade Bone Broth
Roasted or Grilled Chicken
Place body, bones and any leftover meat and skin into the crockpot.
Then add in all the ingredients, up to the water.
Once you have have all the ingredients in the crockpot, fill the crockpot to the top with purified water, then add the cider vinegar
Set your crockpot to low and cook for 24 hours.
Strain all the liquid into a large bowl.
Use a ladle to portion out your broth into containers. I use 16oz containers, cool, then and freeze. Alternatively, I have also used silicone cupcake pans. Once frozen the pan, you can pop them out and place them in ziplock bags to use as individual portions.
Roasted or Grilled Chicken
Mix together the melted butter, sea salt, paprika and pepper.
IF GRILLING, place the chicken onto a grill stand as shown below in the picture. Brush the mixture onto the chicken, completely covering all the skin (you will not use all the mixture). Place on the grill and cook at 375-400 degrees Fahrenheit until you reach a minimum internal temperature of 180 degrees Fahrenheit, when insetting the thermometer into the breast of the chicken. Continue basting with the leftover rub until you have used it all up. Remove the chicken from the grill and let stand for 10 to 15 minutes before removing from the stand and cutting into pieces.
IF ROASTING in the oven, place the chicken onto a roasting pan. Brush the mixture onto the chicken, completely covering all the skin (you will have some mixture leftover). Bake at 350 degrees, uncovered, in the preheated oven, until you reach a minimum internal temperature of 180 degrees Fahrenheit when inserting a thermometer into the breast of the chicken. Continue basting with the leftover rub until you have used it all up. If the skin starts to burn, cover the chicken loosely with foil. Remove from oven, cover with aluminum foil, and allow to rest about 15-20 minutes before serving.