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‘IT’S STILL WINTER SOMEWHERE’ Bone Broth & Collagen Soup


Collagen is a type of protein found in many parts of our bodies including hair, nails, skin, bones, muscles, tendons, our blood vessels and our digestive system.  It has many benefits to us, and unfortunately, as we age, our collagen production slows down dramatically. This results in wrinkles, aches and pains throughout our bodies,  a lack of hair density, skin problems and even leaky gut. (hello uncomfortable social situations).


If you are already in the habit of eating collagen-rich cartilage, marrow, and organs, AWESOME! YOU, my friend, may enjoy adding just a scoop a day of this grass-fed collagen protein powder as a compliment to the great things you are already doing for your body.


HOWEVER, if you are amongst the 98% of us who haven't made it there just yet, you might want to start by adding this SUPER simple recipe for ‘its still winter somewhere’ bone broth and and collagen to you weekly meal-prep rotation to start to see stronger hair, skin, nails, joints, and healthier gut! Seriously, if you buy Rotisserie Chicken on the regular, just save the bones (dont worry about cleaning them up) in a big ziploc baggie, and throw them in the freezer until you are ready to make your soup!


It a perfect base for a soup or flavorful reduction to other meats and veggies. And BONUS, it also delivers collagen proteins that aren’t so common for our Standard American Diet.

So grab a stock or insta-pot and lets get cooking!



‘IT’S STILL WINTER SOMEWHERE’ Bone Broth & Collagen Soup


Servings: 8


Ingredients:

  • 8 Heaping Scoops of CB Supplements Collagen Protein Powder
  • Bones from 2-3 Rotisserie Chicken
  • 3 Stalks Celery
  • 1 medium onion peeled and halved
  • 2 Carrots
  • 1 Tbsp cider vinegar
  • 1 tsp salt
  • 2-4 smashed garlic cloves
  • Water Stock Pot: 16 c., 6Qt Slow Cooker: 12 c., Instant Pot: 10-11 c.

Instructions

Stovetop Method (15 hours simmering):

  1. Place roasted bones and any accumulated pan juices into your 8 qt stock pot.
  2. Add 16 cups (or 4 Qts) filtered water along with apple cider vinegar and  salt
  3. Bring to boil then reduce heat to a simmer
  4. Cover and simmer on low heat 6 hrs then add onion, celery, carrots, garlic cloves
  5. Strain  & Store (See instructions below)

Crockpot Method (15 hours on low):

  1. Place roasted bones and any accumulated pan juices into 6 Qt Crockpot
  2. Add 12 cups water, Apple cider vinegar , and salt. Set to low heat for 15 hrs.
  3. After 6 hours on low heat, add onion, celery, carrots, 2 smashed garlic cloves
  4. Continue cooking on low simmer another 9 hrs for a total of 15 hours cooking time
  5. You can let it go longer if needed overnight
  6. Strain  & Store (See instructions below)

Instant Pot Method (2 hours pressure cooked):

  1. Place roasting bones and accumulated pan juices into a 6Qt instant pot.
  2. Add onion, celery, carrots, garlic apple cider vinegar and salt.
  3. Add 10-11 cups water or until you reach the 2/3 max fill line in the pot.
  4. Select soup/broth and set the time to 2 hours (120 minutes).
  5. It will warm up then cook on high pressure for 2 hours (120 min).
  6. When cooking is complete, wait 30 min to naturally depressurize then release pressure (use an oven mitt for safety in case it sputters)
  7. Strain  & Store (See instructions below)

How to Strain and Store Chicken Stock:

  1. Strain through a fine mesh sieve into a second pot, extracting as much liquid as possible
  2. Discard solids.
  3. Cool strained stock to room temp then cover and refrigerate.
  4. Store in the fridge for 3-5 days or transfer to freezer safe containers and freeze up to 3 months
  5. (if freezing, leave space in containers for expansion)

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