Bone broth is traditionally used to support the immune system during times of illness and recovery. But it’s not the only food that people turn to for a little added support. Medicinal mushrooms, such as reishi, shiitake, and chaga, can also act as powerful allies. You can often find them at well-stocked herb shops or purchase them online from a reputable vendor such as Mountain Rose Herbs or Starwest Botanicals.
They help support your body during times of stress or when your immune system needs a little extra assistance. They add both flavor and medicinal benefits in this deeply savory broth, with the added boost of garlic, onions, and fresh sage.
- 2 pounds chicken bones, such as chicken feet, wing tips, and backs
- 1 medium yellow onion, halved
- 3 bulbs garlic, halved
- 3 medium celery ribs, chopped into 2-inch pieces
- 8 slices dried reishi mushroom
- 10 dried shiitake mushrooms
- 1/4 cup dried chaga mushrooms
- 3 slices astragalus root
- 3 tablespoons dulse flakes
- 1 tablespoon extra-virgin olive oil
- 1 cup white wine
- 4 quarts (16 cups) water
- 10 medium sage leaves
- Fine sea salt, as needed
Preheat the oven to 300 degrees F and line a rimmed baking sheet with parchment paper.
Arrange the chicken bones, onion, garlic, celery, medicinal mushrooms, and astragalus on the baking sheet. Sprinkle them with dulse flakes, and drizzle with the olive oil. Transfer to the oven and roast until fragrant, about 45 minutes.
Transfer the contents of the baking sheet to a stockpot or Dutch oven. Pour in the wine and water. Bring to a boil over medium-high heat, and then immediately turn down the heat to medium-low. Simmer, uncovered, for at least 6 hours and up to 8 hours.
Stir in the sage leaves for about 20 minutes before turning off the heat.
Turn off the heat, strain the broth through a fine-mesh sieve, and discard the solids. Adjust seasoning with fine sea salt and serve hot.
Store in a tightly sealed container in the fridge for up to 5 days or in the freezer for up to 6 months.
