Anti-Inflammatory Chicken Bone Broth

An anti-inflammatory twist on a classic bone broth recipe, this variation adds sweet potato, ginger, turmeric and cilantro. Sweet potatoes contain carotenoids alpha and beta carotene, which have both been associated with reducing inflammation. Ginger has been proven to contain antioxidant, anti-inflammatory, anti-nausea and anti-cancer properties, and has been used medicinally for thousands of years. Curcumin, the main active ingredient in turmeric, can act as an inflammation blocker and has been used in ancient Ayurvedic medicine for treating internal inflammation.

Instructions

1. 1

   Stovetop: 1. Combine all ingredients in a large stock pot, pour water in to cover bones by an inch, bring to a boil, then simmer on low for 12-24 hours 2. Remove any large pieces of vegetables and bones with tongs. Pour the broth through a fine mesh strainer into a large bowl to catch any smaller pieces. Store in airtight containers in the fridge for up to 4 days, or in the freezer for up to 6 months.

2. 2

   Slow Cooker: 1. Combine all ingredients in a slow cooker, pour in water and cover bones by an inch. Cook on low for 20 hours. 2. Remove any large pieces of vegetables and bones with tongs. Pour the broth through a fine mesh strainer into a large bowl to catch any smaller pieces. Store in airtight containers in the fridge for up to 4 days, or in the freezer for up to 6 months.

3. 3

   NOTES: Chicken feet are optional, but highly recommended! (Use in place of broth in almost any recipe (but take into account that it hasn’t been seasoned with salt). My favourite way to enjoy it is simply warmed in a mug with salt and pepper. -Can use it to cook grains, legumes, etc. (All you really need is bones, apple cider vinegar and water. This will give you a very basic broth. The other ingredients are extras for flavour and nutrients).