Ginger Chicken Bone Broth

The day following her surgery, Mom got her breathing tube removed. She was given the diet of “minced and mashed.” What showed up on her tray was a pile of indiscernible carb mush and some high-fructose corn syrup cranberry juice in a plastic cup with a foil lid. Really? The Neuro ICU of a major hospital with “top-level” care serves patients food that is proven to not promote healing? All I keep thinking is that sugar feeds cancer and I must make more food. Healing food.

Here’s Mom’s first homemade meal and she loves it. It is proving especially soothing post-intubation.

Ginger Chicken Bone Broth

• 2 tablespoons olive oil

• Salt and pepper

• Antibiotic-free chicken, cut into pieces - especially try to cut through a few bones to help release the marrow

• 2-inch knob of ginger, peeled, sliced and smashed with the side of a large chef’s knife

• 2 medium onions, peeled and quartered

• 4 medium carrots, scrubbed and cut into 2” pieces

• 4 ribs celery, cleaned and cut into 2” pieces

• 3 quarts water

Heat oil in a large creuset or stockpot over medium-high heat. Season chicken liberally with salt and pepper. Add chicken to pre-heated pot and sear skin, turning when brown.

When chicken is browned on the outside add in ginger. Let cook off for a minute or so. Then add in onion, carrot, and celery, pushing veggies under the chicken pieces. Cover and let cook for 5 or so minutes, reducing heat to medium-low to let the veggies sweat.

Add in 3 quarts of water and simmer for 4-6 hours. The longer the better. Strain with a fine sieve - or line a sieve with cheese cloth to reduce particles in broth.

*Freeze soup for up to 3 months or leave in fridge and heat to serve up to 4 days.

Bone Broth is extremely restorative and healing. Filled with protein and essential fatty acids, this nutrient rich broth helps to promote mental alertness and reduce stress.