Twice-Cooked Bone Broth

Twice Cooked Bone Broth Food Your Body Will Thank You For.com

Are you ready for yummy chicken soup that is sure to bring a smile to your face and chase away the winter chill? This yummy soup that was a staple of my childhood–a basic Mexican caldo that can be eaten for breakfast, lunch, and dinner. The broth is amazingly rich and delicious. In addition to being deliciousness, bone broth is so awesome I wrote a whole post just about its health benefits!

Many people are turned off by bone broth’s strong flavor. My family couldn’t handle the flavor of once-cooked broth so I came up with this and it’s changed their view–they love broth now! BONUS: The chicken is delicious in the soup, pulled the next day for cold chicken salad, or shredded and sauteed tacos!!!!

My grandmother would add thick chunks of zucchini, corn on the cob pieces, cut potatoes (adjust salt accordingly!), cabbage, and fresh tomato slices to make a heartier meal.

Twice Cooked Bone Broth Food Your Body Will Thank You For.com

You’ll need

  • 4 cups of filtered water
  • 3 cups of bone broth (recipe here)
  • 4-6 pieces of bone in, skin-on chicken pieces (thighs and legs work best!)
  • 2 stalks of celery
  • 2 small-med. carrots
  • AT LEAST 2 teaspoons unrefined salt (affiliate link-buy here), I like 1 full tablespoon of salt!
  • Cilantro (to taste—I add at least 1/2 cup loosely packed)
  • 6-8 medium peppermint leaves (NOT spearmint!)

Optional add-ins (last 30 minutes—invest in organic or stick to the “Clean 15”)

  • Corn
  • Zucchini
  • Tomatoes
  • Cabbage (1/4 of a cabbage cut into chunks)
  • Potatoes (cut in small-medium pieces—you’ll need to add salt if you add potatoes!)

Optional toppings:

  • Lime/lemon
  • Organic tortillas
  • Pickled jalapeños

Directions:

  1. Add everything EXCEPT herbs to a medium stockpot.
  2. Heat on medium-high heat, until liquid is boiling.
  3. Cover, reduce to simmer and cook for 50 minutes.
  4. Remove the lid and add cilantro, a small palmful of mint leaves, salt to taste and simmer, uncovered for 10 minutes.
  5. Remove celery prior to serving (for flavor only; if you’d like celery in your soup, add more at 40 minutes in.)

NOTE: The effect of salt on the finished soup should be a “melt in your mouth deliciousness.” A lack of salt will ruin a good broth, but each person has his or her own taste buds to satisfy.

Serve with lime/lemon, pickled jalapeños, and organic tortillas.

Happy eating!! ♥

bone broth, bone broth, bone broth!