This recipe was inspired by a conversation between New York Hearth chef, Marco Canora, and Dr Mark Hyman of The Doctor's Farmacy podcast. The Doctor's Farmacy is a fantastic podcast for those who are interested in the latest research in functional medicine - a specialised medical field that sees food as medicine. Dr Mark Hyman is considered to be the founding father of functional medicine. In this episode, Marco Canora talks about the health-boosting properties of bone broth, including glutamine, glycine, arginine and proline, which help with maintaining healthy cells.
UTENSILS YOU WILL NEED:
- 2 large pots
- 1 fine-mesh strainer
- 1 ladle
- 8 to 10 grams of green tea
- 2 chicken wings, 2 chicken carcasses and 6 chicken feet
- 2 carrots, cut into large chunks
- 1 onion, chopped in half
- 4 celery stalks, cut into large chunks
- 1/2 punnet of mushrooms (any type will do)
- 1 whole garlic head, cut cross-wise
- 1/4 bunch of parsley
- 1/4 bunch of thyme
- 2 bay leaves
- 1/2 teaspoon of black pepper
- salt to taste
1. Clean the chicken and put into one of the pots, covering the bones with water by a 10cm height.
2. Boil the bones over a high heat until the liquid reaches boiling point.
3. Once boiling, reduce to a medium-to-low heat and simmer for 1 to 2 hours, occasionally using a ladle to skim off impurities that build up on the surface.
4. Add the remaining ingredients and simmer for another 2 to 3 hours. Once done, add the green tea leaves and allow to steep for 1 to 2 minutes.
5. Pour the broth into the second pot with the strainer on top and discard the solids and tea leaves.
6. Put the broth in the fridge to cool down until the fat layer solidifies on top and then skim off.
Note: Keep in the fridge for 2 to 3 days or keep in the freezer for 2 to 3 months.