Broth: The New Wonder Food

Broth is the new wonder food.  It is the perfect choice for winter weather.  It counts as part of your daily water intake and has a list of wonderful benefits.  You will see it popping up in restaurants alongside the soup selections.  Both is lighter than a soup so it makes a great choice as an accompaniment to a meal, as a quick pick-me-up or to replace your morning cup of coffee.  Used as a stock, it is used as the base for stews and casseroles.

Whether you choose bone broth or a vegetable broth, you can’t go wrong.  Broth is nourishing and healing to your digestive tract.  It gives your body energy by providing valuable minerals, vitamins and protein in  a small, convenient serving size, while cleansing your system of unwanted toxins.

Below is a recipe for broth that I make in my crock pot-which you know is my favorite cooking appliance!

Many people collect the scraps of vegetables and bones in a bag in their freezer until they are ready to use them.  I, also, always take the leftover bones from my Thanksgiving turkey and the veggie scraps from the stuffing to make a batch, then I freeze it to use later during the winter.  This is something you can put in a pot on the stove just as easily, if you prefer.  The broth can stay in your refrigerator for up to five days, otherwise it freezes well.  Enjoy!y0bfmul8

Broth: The New Wonder Food
Cook time
Total time
This can be turned into a vegetable stock by omitting the bones and meat and adding more of your favorite vegetables or try adding a seaweed combination to the vegetables for extra nutrients and a variation in taste.
Serves: 3 quarts
  • 3-Lbs. chicken backs and necks or a whole chicken or turkey bones with some meat attatched
  • 3 quarts cold water
  • 4 ribs of celery, coarsely chopped
  • 6 carrots, unpeeled, sliced thick
  • 2 onions, peeled and quartered
  • 8 peppercorns
  • salt, to taste
  1. This recipe is best in a 6-quart slow cooker but you can reduce the amounts of ingredients for a smaller sized cooker.
  2. Rinse the chicken or turkey, if you are using.
  3. Add the water and vegetables.
  4. Cover and cook on HIGH for 4-6 hours.
  5. Remove the chicken/turkey, bones and/or vegetables from the broth.
  6. Cool the broth some, then place in the refrigerator to cool completely until the fat congeals.
  7. Remove the fat layer which will rise to the top.
  8. Use it as is or store in portion-sized containers in the freezer until needed.
  9. You can use the meat and vegetables for a soup, stew or in other recipes.
  10. Discard the bones.


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