How to prepare collagen elixir: the secret for firmer skin, strong joints and healthy digestion

For some it is called liquid gold, for others a miracle and others, they simply refer to it as bone broth. This recipe has become the pillar of many diets, since it relieves joint pain, improves intestinal health and promotes skin elasticity among many other things. Although it is not a novelty, because surely you have already heard of him at some other time, without a doubt, it is a basic that cannot be missing in our fridge.

One of the great advantages of this broth is that, despite its slow elaboration, it can be stored in the fridge perfectly up to five days or frozen for up to three months. In this way, it invites us to make large amounts of this collagen elixir and then be able to consume it little by little.

To nurture the body from within

“A cup a day and your body will notice”, andThese are the words of Pablo Ojedaone of the most recognized nutritionists in the country. Through its social networks it shares a recipe that calls ‘collagen elixir’ and that is still a Bone broth well concentrated.

This protein, in addition to strengthening the joints and promoting good digestion, is also perfect for Improve our defenses. Thanks to its easy elaboration, it is possible to enjoy this recipe at home, it is only necessary time and patience, since the broth will have to be brought to boil for a few hours over low heat.

The step by step

Ingredients:

• 250 gr of veal bones, chicken or fish
• 50 gr of clean chicken legs
• 1/4 of fence handle
• Half teaspoon of cider vinegar and apple
• 1/4 carrot, celery and onion
• 1 garlic clove
• Half bay leaf
• Fresh herbs to taste
• Salt, pepper and water

Preparation:

1. Lave the chicken legs and pork hands. Then boil for about 5 minutes. After that, it drains.
2. The bones do for about 30 minutes in the oven at a temperature of 200ºC. In this way, you will enhance its flavor.
3. In a small pot, place all the ingredients next to the vinegar and let stand about 30 more minutes.
4. Cover with water and lead to boiling. Kitchen over low heat.
5. Add the aromatic grass during the last hour of cooking.
6. Strain, let cool and remove the fat from the surface.