DTT Bone Broth Stew
Bone Broth Stew Serves 12-‐15
Ingredients • • • • • •
• • • • • • •
1 organic whole chicken 3 organic white onion, diced 5 organic zucchini, diced 8 organic carrots, diced 6 organic stalks of celery, diced 1 organic leek, diced
Directions
5 organic cloves of garlic, finely chopped 4 inches organic ginger, grated 1 Tbsp. apple cider vinegar 4 Tbsp. Celtic sea salt 6 Tbsp. coconut oil 3 quarts distilled or filtered water 1 bunch organic parsley, finely chopped
1. 2. 3. 4. 5. 6.
In a large stainless steel pot, add water and all ingredients EXCEPT parsley. Turn heat on high and bring to a boil for 60 seconds. Cover and turn down to low for 12 – 24 hours. (I cook for 24 hours.) About 30 minutes before removing from heat, add parsley and stir. Use a large spoon and tongs to pull chicken apart. Remove bones as you stir. Allow to cool. Store in glass containers. Store in refrigerator for up to 4 days or freezer for up to 6 months. 7. Serve over quinoa, brown rice or cooked red potatoes. (Optional)
Tips
ü If the chicken is not fully immersed in the water, bring stew to a boil and the ingredients should settle. If the chicken is still out of the water, add water to cover. ü Omit garlic if you have upper GI issues or sensitivity. ü Depending on where your digestive health is and the purpose of this stew, you can also puree or drain all of the vegetables/meat and drink the broth. ü When you remove from freezer, allow stew to thaw in the refrigerator for 24 hours. Heat up on the stove in a stainless steel pot. ü All ingredients should be organic, ESPECIALLY the chicken! You can also substitute beef or another type of poultry. You can also add chicken feet if you can find!
Copyright © 2016 by The Healthy Edge, LLC
www.GetTheHealthyEdge.com
Ingredients • • • • • •
• • • • • • •
1 organic whole chicken 3 organic white onion, diced 5 organic zucchini, diced 8 organic carrots, diced 6 organic stalks of celery, diced 1 organic leek, diced
Directions
5 organic cloves of garlic, finely chopped 4 inches organic ginger, grated 1 Tbsp. apple cider vinegar 4 Tbsp. Celtic sea salt 6 Tbsp. coconut oil 3 quarts distilled or filtered water 1 bunch organic parsley, finely chopped
1. 2. 3. 4. 5. 6.
In a large stainless steel pot, add water and all ingredients EXCEPT parsley. Turn heat on high and bring to a boil for 60 seconds. Cover and turn down to low for 12 – 24 hours. (I cook for 24 hours.) About 30 minutes before removing from heat, add parsley and stir. Use a large spoon and tongs to pull chicken apart. Remove bones as you stir. Allow to cool. Store in glass containers. Store in refrigerator for up to 4 days or freezer for up to 6 months. 7. Serve over quinoa, brown rice or cooked red potatoes. (Optional)
Tips
ü If the chicken is not fully immersed in the water, bring stew to a boil and the ingredients should settle. If the chicken is still out of the water, add water to cover. ü Omit garlic if you have upper GI issues or sensitivity. ü Depending on where your digestive health is and the purpose of this stew, you can also puree or drain all of the vegetables/meat and drink the broth. ü When you remove from freezer, allow stew to thaw in the refrigerator for 24 hours. Heat up on the stove in a stainless steel pot. ü All ingredients should be organic, ESPECIALLY the chicken! You can also substitute beef or another type of poultry. You can also add chicken feet if you can find!
Copyright © 2016 by The Healthy Edge, LLC
www.GetTheHealthyEdge.com
