It is supposed to be amazing for its healing properties, I used to pressure to cook the bones of the chicken (or turkey) and make soup from it when my children were at home, my mum used to say that it helped to ward off colds and flu. (Plus suet dumplings...yummy but fattening these days)
Chicken carcasses would be fine, I thought I would freeze one until I had another to go with it. A recipe in my keto diet book says to add chicken feet for extra benefit!
I will speak to my butcher about that.
The idea is to drink the broth as it is.
I would like to be a very healthy 'oldie' (cough cough, I wonder if it will sort out my lungs?)
Let me know how you get on, it is only what was done in the old days, boil for hours and hours, if like me you haven't got a pressure cooker...
- The gelatin found in bone broth is a hydrophilic colloid that attracts and holds liquids, including digestive juices, thereby supporting proper digestion
- Bone broth reduces joint pain and inflammation courtesy of chondroitin sulfates, glucosamine, and other compounds extracted from the boiled down cartilage
- Amino acids such as glycine, proline, and arginine in bone broth all have anti-inflammatory effects
- Bone broth contains high amounts of calcium, magnesium, and other nutrients that play an important role in healthy bone formation
- Bone broth can be made from any type of bones you like – chicken, beef, pork, or even fish – but seek bones from organically raised, pastured, or grass-fed animals