Chicken and Butternut Squash Curry plus The Bone Broth Diet
You guys! I’ve been MIA because I was ASKED TO REVIEW A COOKBOOK! Little ol’ me!!! I was so honored when I got the email (I think I also snorted coffee out my nose ’cause I was so flabbergasted!)
Once I cleaned up my mess, I read more and found out that the cookbook was about something I’ve been very passionate about and super interested in: Bone Broth. Dr. Kellyann Petrucci has written six books on nutrition and naturopathic medicine and is regularly featured on these little, tiny shows called Dr. Oz and The Doctors. Not to mention news outlets I’m sure you’ve never heard of like TIME, HuffPo, NBC and The Wall Street Journal (OMGOMGOMGOMG are the things coming out of my mouth as I read more…) Her new book, The Bone Broth Diet is currently on the New York Times Best Seller List (someone pinch me).
Now, you are probably thinking what the Hubby was thinking…Bone What? Bone Broth! Since the stone-age, bone broth has been used to provide a nutrient rich diet. It’s been found to aid in digestion, inflammatory diseases and strengthening of the immune system. The Bone Broth Diet provides a deep look into the health benefits including weight loss and natural Botox. Um YEAH, you heard me right. Natural. Botox. You’re totally shaking your head and thinking I’m off my rocker right? Here’s the science behind it: bones are jam packed full of COLLAGEN which is similar to what your dermo is injecting into your face except this is 100% natural and you can still smile and raise your eyebrows after having a cup.
Bone broth cafes are popping up all over the country. Mark my words: Starbucks will have it. Guaranteed. We’ve all heard the term “Jewish Penicillin” when talking about a big bowl of Matzo Ball Soup when you are sick, right? That’s because the nutrient dense broth is what aids your immune system in the healing process. I’m not talking about a can of chicken broth from the grocery store. I’m talking about slow simmering bones to create some killer broth.
This stuff is the Original Comfort Food! So of course, I’m all over it! And it was easy to follow. Dr. Kellyann clearly explains how best to make bone broth in her new book. I slow simmered mine in my crockpot and then used it to create the recipe I’m about to throw at you (which is a modified version of one of her recipes). Then the next day I used the remaining broth to make some of my Sriracha Soup. And the Hubby and I both LOVED IT!
Not only did it up the nutritional power punch of my soup, it also gave it a silky smooth texture. One cup, and we were hooked. And, I even had enough broth leftover for another recipe!
Her book clearly outlines meal plans, recipes, different bone broths and the natural healing, weight loss and wrinkle erasing properties behind this magical little concoction. Please try it…. I beg of you to give this a whole hearted chance because it is incredible.
First off, here is the recipe for Dr. Kellyann’s bone broth. I slow cooked mine in my crockpot:
Prep: 15 min • Cook: 10 to 12 hrs • Yield: varies depending on pot size; these ingredients are sufficient for a gallon of broth
· 2 or more pounds raw* chicken bones/carcasses (from about 3 or 4 chickens)*
· 6 to 8 chicken feet or 1 pig’s foot*
· One whole chicken and additional wings or thighs, optional*
· Enough purified water to just cover the bones when they are in the pot
· ¼ to ½ cup apple cider vinegar, depending on the size of the pot
· 2 to 4 carrots, scrubbed and roughly chopped
· 3 to 4 stalks organic celery, including leafy part, roughly chopped
· 1 medium onion, cut into large chunks
· 1 tomato, cut into wedges (optional)
· 1 or 2 whole cloves
· 2 teaspoons peppercorns
· 1 bunch parsley, add in the last hour
Place all the bones in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1 inch.
On medium heat, bring the water to a simmer. Use a shallow spoon to carefully skim the film off the top of the broth. Add all the vegetables (except parsley) and spices and reduce the heat to low. You want the broth to barely simmer. Skim occasionally over the first 2 hours, and be sure the bones are always covered with water. You will have to add water during the cooking process. Cook for at least 10 hours, or up to 12.
When the broth is done, turn off the cooker or remove the pot from the heat. Using tongs and/or a large slotted spoon remove all the bones and the meat. Save the chicken for use in the broth or for another recipe. Pour the broth through a fine mesh strainer and discard the solids.
Let cool on the counter before refrigerating. You can skim off the fat easily after the broth is chilled if desired. When chilled the broth should be very gelatinous.
The broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.
Here is my recipe for a delicious and filling coconut curry.
8-10 cups of Chicken Bone Broth
2 tablespoons sesame oil
1 onion, chopped
2 tablespoons finely chopped FRESH ginger
3 garlic cloves, minced
1/4 cup soy sauce
1 pound cooked chicken
3 cups seeded and chopped butternut squash
1/2 cup finely chopped cilantro
1 can coconut milk
3 tablespoons tomato paste
2 teaspoons hot madras curry powder
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper
Celtic or pink Himalayan salt
Ground black pepper
Fresh Rice Noodles
Chopped cilantro, garnish
Fresh Lime, garnish
Heat sesame oil in a large pot over medium heat. Add the onion, ginger and garlic, cooking until the onion has softened. Add the half of the squash, cilantro, four cups broth, coconut milk, tomato paste, soy sauce and spices. Bring to a boil and then reduce heat to low. Simmer 20-30 minutes.
Remove from heat. Purée with a handheld immersion blender or in batches in a food processor until very smooth. Return to pot and add remaining broth, chicken and remaining squash. Simmer for 20 minutes and season to taste with salt and pepper. Serve over rice noodles with cilantro and lime.
In case you are wondering what those green peppers in my picture are, they are shishito peppers and are the most delicious morsels EVER. Another post on those guys soon….