Immune-Boosting Broth with Ginseng
Herbs do not just have to be used in tinctures and capsules—they have a place in food as well. One traditional way to consume herbs is to simmer them with bones to make a nutritious, collagen-rich broth. This broth supports immune function and overall vitality, with the help of American ginseng and other herbs. Feel free to add or omit herbs that suit your body’s needs and what you have on hand. This can be sipped like a savory tea, used to make a nourishing soup or used in place of water to cook rice or vegetables.
Ingredients
2–3 pounds cartilage-rich bones (chicken carcass, soup bones, beef knuckle bones, neck bones, oxtail—the bones can be from any animal)
1 medium dried wild or Wisconsin-grown American ginseng root, whole or sliced (a similar amount of ashwagandha root may be used instead)
3–4 slices dried astragalus root slices
¼ cup dried rose hips or goji berries
1 sheet kombu seaweed
1 bulb garlic, peeled
1 medium onion, diced
2 tablespoons fresh ginger, sliced
½ cup dried shiitake mushrooms (about 6)
2 tablespoons raw apple cider vinegar
1 teaspoon sea salt, or to taste
Optional ingredients for nutrients and flavor: star anise pods, cinnamon sticks, dried licorice root, peppercorns, reishi mushroom slices, codonopsis root, dried nettles, burdock root, dandelion root, thyme, rosemary, sage and parsley
Directions
Place all the ingredients in a slow cooker and cover with water, starting with about 4 quarts of filtered water, depending on the size of your vessel.
Set the heat to low and let it simmer for 12 to 24 hours. (I typically cook beef or lamb longer than chicken, as the bones are larger.)
If you like a clearer broth, you may skim the top after it has been cooking for a few hours to clarify it.
Once the broth is finished, strain out the solids and serve right away or transfer to glass storage containers and chill until ready to use. It may be frozen for later use as well.
Suggestions
Makes 3 quarts
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