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Chicken Broth 

There are several health benefits in eating  chicken broth such as fighting infections, and it is great to fight inflammation. 

As explained by Sally Fallon:

"Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons--stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain."


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Trust me when I say you are going to get beautifully soft and silky cooked chicken, plus a lovely broth with this recipe!
Ingredients & Instructions

  • Get yourself a organic, free-range chicken. This will make a superior stock. I usually buy mine from a local farmer.
  • All you have to do is wash the whole chicken in cold water and place it in a large stock pot of about 10 Qt.  
  • Cover the chicken with spring water and add some chopped up carrots, a few sticks of celery and onion.
  • Then throw in some herbs; perhaps a bay leaf and Italian parsley or fresh thyme. Add a few peppercorns, a teaspoon of sea salt and a couple of crushed bulbs of garlic and here you have it. 
  • Bring it all to the boil and then simmer for a couple of hours.
  • When your chicken is cooked, take it out of the pot, and use a fork to shred as much meat off the bones as possible.  Throw the bones back in the pot with the stock and let it simmer for another couple of hours so you have a real rich flavor.   You can add some vinegar if you wish.
  • When broth is made, let it cool down and than strain it with a fine strainer in glass bottles.  Do not fill it to the rim because otherwise the glass bottle will break.
  • To serve,  have a taste of the cut up chicken to make sure it's seasoned enough for your liking. Take that torn up beautiful white and dark chicken meat and divide it among some bowls. To finish off, ladle some of the tasty poached broth and vegetable over it to make a lovely meal of steaming greens and peas. This is a great dinner, especially served with a nice dollop of mustard.
Let me know how it turns out by contacting me here

Buon appetito!!

Your faithful servant,

Josephine Holistic Health Consultant, NC, FDN, RHN © 2015


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Josephine Your Certified Nutritionist
Josephine  earned and completed her certification in holistic nutrition and in Functional Diagnostic Nutrition and she is now practicing Hair Mineral Analysis and Nutritional Balancing Science to people all over the globe from her home in Vancouver, British Columbia.  With the help of Dr. Lawrence Wilson, whom I work with, we develop a finely tuned nutritional balancing program designed to balance your body based on the results of regular hair mineral analysis testing and your specific health status.  

You can contact Josephine here. 

Join me on the Road less travelled by seeking the truth,
​through a system that will begin to set you free!
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In the beginning there was the Logos  and the Logos was with God, and the Logos  is God. (John  1:1)

It is  the Logos that ultimately bring you  HEALTH, DEVELOPMENT and HAPPINESS! 
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​A Way of Life for Life -Copyright © 2014-2022 Josephine  Certified Holistic Nutrition, CHN, FDN

NINE SERVINGS OF VEGETABLES 
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Please note that there is only one nutritional balancing science, developed by Dr. Paul Eck. All other claims made by other practitioners, not approved by Dr. Lawrence Wilson on his site, have altered Dr. Eck's principles and as such have no in depth understanding of the science, which is very unfortunate.  

Further, altering even one aspect of a nutritional balancing program often ruins it rather completely.  This could be substituting different products that you like better, skipping an aspect of the diet or the supplements, or implementing other diets, such as GAPS OR PALEO, OR something else that people do all the time, such for example using other forms of meditation, other than what is recommended by Dr. Wilson.  In other words, using other products or diets, or meditation, conflicts with the entire program and it seriously reduces its effectiveness. Thus, nutritional balancing science is completely integrated, meaning that the sciences are used together in very unique way and should not be altered by yourself or other practitioners.  


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