Taking steps to improve health and your immune function is always beneficial, but especially during the winter months to protect yourself against common colds and flu virus.

You could be tempted to take an array of supplements, but one of the simplest solutions is to include bone broth as part of your diet. It can be used in recipes that require stock or broth, or enjoyed as a hot elixir with a few added herbs and spices.

Bone broth’s health benefits are numerous and extensive.
Healing compounds released during cooking like; collagen, proline, glycine and glutamine have the power to transform your health. A natural way to heal the gut, overcome food allergies and intolerances, aid digestion, improve joint health & support immune function to name a few……..

A source of easily absorbed vital minerals and anti-inflammatory compounds, chondroitin sulphate and glucosamine, can improve symptoms of arthritis and joint pain, which are often further aggravated in colder winter months.

Researchers also found that the amino acids produced when making chicken broth reduced inflammation in the respiratory system and improved digestion.
Continued research is proving it can benefit the immune system and help heal disorders like allergies, asthma and arthritis.

Bone broth can be purchased from health food stores, and good supermarkets, but generally these come in small batches and are not the most cost effective. It is for that reason I suggest making up your batch and you can do so with this recipe.

Ingredients:

• Carcass of a roasted organic chicken
• 1 tbsp cider vinegar
• 1 tsp salt
• 1 medium onion, peeled & roughly chopped
• 2 celery sticks (cut)
• 2 medium carrots, peeled & roughly chopped
• 2 garlic cloves peeled & smashed
• 1 bay leaf (optional)
• Enough water to cover

Method:

• Place roasted bones and any accumulated pan juices into a slow cooker or large saucepan. Add hot water along with 1 tbsp cider vinegar and 1 tsp salt. Set to low heat to simmer for 15 hrs.
• After 6 hours on low heat, add onion, celery, carrots, garlic and 1 bay leaf. Continue cooking on low simmer for another 9 hrs for a total of 15 hours cooking time. You can let it go longer if cooking overnight.
• Strain using a fine metal strainer or sieve to remove all the bits of bone and vegetables. When cool enough, transfer to glass jars and store in the fridge for up to 5 days, or freeze for later use.