Fun with nourishing gelatin broths

Fun with nourishing extra thick gelatin broths.

This rich liquid soothes my gut, and stabilizes some of my adrenal issues every time I eat it -- this isn't any new idea, but my tip is about making this type of broth even more nourishing, and then freezing it in convenient little portions.

After simmering bones, skin, cartilage from chicken or turkey in water for as many hours as you have patience for, strain, but save the bones and gunk for the next paragraph. Put the liquid in fridge so the fat congeals on top (later you can skim some of the congealed fat off the top, although leave a little fat there, it's good for you. Leave whatever amount of fat there tastes good to you)

Remove the bones from the gunk that you had seived from the liquid == the rest of the gunk is gelatin, skin, and cartilage. Put that in the blender (this sound gross, but the end result is not). Add some water or broth, and puree this.

Stir this puree into the cooled, skimmed liquid from the fridge.

You now have extra rich, gelatin-thickened broth, and this gelatin is a whole lot more complete than the little packets of jello you could buy at the grocery store.

This stuff hits my tummy and my whole gut just goes "ahh, much better".

You can freeze it in ice cube trays, and it is so rich in gelatin and softened amino acids that just one or two of these frozen cubes will make a quick broth for you heated on the stove, anytime.