There’s a reason that chicken soup has been used medicinally throughout history. All bone stocks/broths — chicken, beef, fish, lamb and more — are staples in the traditional diets of every culture and the basis of all fine cuisine. That’s because it is nutrient-dense, easy to digest, rich in flavour and boosts healing. Historically, weight loss has not been a major concern. Primitive diets generally provided high levels of nourishment through consuming the entire beast.
Traditionally made stock is a great place to find all of the valuable amino acids, collagen, gelatine and trace minerals. In fact, there are dozens of different nutrients found within bone broth, many of which can’t be obtained easily from other commonly eaten foods. That’s partly why there are so many incredible benefits to consuming it regularly.
How can it help me with weight loss and health?
Drinking homemade stock or including it in other recipes, you can help promote healthy gut integrity while reducing permeability and inflammation. Gelatine promotes probiotic balance and growth. Collagen helps form elastin and other compounds within skin that are responsible for maintaining skin’s youthful appearance tone and texture.
Supporting immune system function, boosting detoxification and aiding metabolism are other major benefits. It’s also relatively low in calories, yet very high in minerals and other chemical compounds that many people are lacking. There is no doubt that a basic chicken stock makes a great addition to your diet. When you are getting the minerals and vitamins you need, you are way less likely to binge on foods that aren’t good for you. This increases your chances to burn fat and lose weight.
Basic Chicken Stock
1 whole baked chicken broken into 4-5 large pieces 2 whole big onions, cut into quarters
4 cloves garlic, smashed slightly and peeled
2 bay leaves
3 celery stalks with leafy tops cut into large chunks 1 leek cut into large chunks
5-10 sprigs thyme, fresh
5-10 sprigs parsley, fresh
1 teaspoon sea salt 1-1.5 gallons water
Place all the ingredients in a big stock pot. Cook on high until bubbling, then turn down to medium heat. This should simmer uncovered for about 6 hours. If you have a pressure cooker, this would lessen the time to an hour of cooking. After cooking, strain stock through a fine mesh strainer into another large stockpot or heat resistant bowl. Discard all the solids, cool in ice bath unless you’re planning on using stock right away. Once cool, place in a container with a lid in the refrigerator for 2-3 days or freeze up to 3 months.
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