On the 10-Day Belly Slimdown bone broth for breakfast is a must. You can make one big batch to have for all 10 days of the plan. Bone broth is filled with anti-inflammatory nutrients that heal your gut and help you burn belly fat. It helps you feel full for a few more hours, curbs your cravings, and helps you burn stored fat for weight loss.
Recipe from The 10-Day Belly Slimdown by Dr. Kellyann Petrucci
- 3 or more rotisserie chicken carcasses
- drumsticks, thighs, and wings from 1 rotisserie chicken
- 6-8 chicken feet (optional, but will add a great deal of collagen to your broth)
- 1/4 cup apple cider vinegar
- 2-4 carrots, roughly chopped
- 3-4 celery ribs, including leaves, roughly chopped
- 1 medium onion, cut into large chunks
- 1-2 garlic cloves
- 1 bay leaf
- 2 tsp Celtic or pink Himalayan salt
- 1 tsp whole black peppercorns
- filtered water
1. Place all the bones and meat in a large stockpot, slow cooker, or pressure cooker. Add the chicken feet (if using), vinegar, vegetables, bay leaf, salt, and peppercorns. Add enough filtered water to cover everything by 1-inch.
2. If using a stockpot, bring the water to a simmer over medium heat, then turn the heat to low. Cover and let simmer for at least four hours or up to eight hours, adding filtered water as needed so the bones are always covered.
3. If using a slow cooker, cover and cook on low for eight hours adding filtered water only if needed so the bones are always covered.
4. If using a pressure cooker, using the instructions, bring to full pressure. Reduce the heat to low, maintaining full pressure, and cook for two hours. Allow the pressure to naturally release.
5. When the broth is done, strain it through a fine-mesh strainer. Discard the bones and vegetables, and reserve the meat for another use. You can also refrigerate or freeze the bones and reuse them to make another batch of broth.
6. Set the broth aside to cool, then cover and refrigerate. When chilled, the broth could be very gelatinous. The broth will keep in the refrigerator for up to five days or in the freezer for three months or more.
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This recipe was recently featured in Oz Investigates: What’s Really In Your Fast Food Pizza.
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