Julia Simon's Broth Recipe, Naturopath

Hormonal upheaval, sleep deprivation, loss of libido, reconnecting with one's body, injury… The post-partum period lasts several months after birth. It is therefore essential that new mothers have the tools to recover better and learn to take care of themselves naturally to combat fatigue and discomfort.

Julia Simon, naturopath and author of the bestseller « Living the Fourth Trimester naturallyl », shares her broth recipe for recovering well after childbirth!

Preparation time: 15 minutes

Cooking time: 2h30

The benefits of broth:
– loading up on nutrients with very few calories,
– taken in the evening, they allow our digestive system to rest,
– staying well hydrated!

– 1 kg of chicken carcass or 12 chicken wings or 12 drumsticks
– 2 carrots (unpeeled), scrubbed and sliced into rounds
– 1 onion, unpeeled (just washed) and cut into quarters
– 2 garlic cloves, peeled
– 2 celery sticks, sliced into rounds
– 1 small leek, sliced into rounds
– 1 piece of fresh ginger (thumb-sized)
– 1 bay leaf
– 2 sprigs of thyme
– 1 small bunch of parsley, roughly chopped (with the stems on one side, and the leaves on the other)
– Salt, pepper

Begin by rinsing the chicken carcass (or wings/drumsticks) under water, then place them in the bottom of a casserole dish and cover with cold water. Bring to a gentle simmer for around thirty minutes and skim regularly (this means removing the foam and impurities that form on the surface).

Add the vegetables and herbs. Season with salt and pepper.
 

The chef's tip for the herbs: make a bouquet garni (wrap the thyme, bay leaf and parsley stalks in a leek leaf and tie with kitchen string) to make it easier to remove the herbs at the end of cooking.
 

Bring to a gentle simmer, then reduce the heat until the water is steaming (without boiling) and leave to cook over a low heat for around two hours, uncovered. The meat will gradually fall away from the bones.
 

At the end of cooking, you can remove the carcass and/or bones along with the herbs, keeping only the vegetables, meat and stock.
  

You have two options:

– Strain the stock to keep only the liquid. I would then recommend leaving it to cool, then transferring it into glass jars which you can place in the freezer once cooled (for a maximum of 3 months).
– Keep the pieces of meat and vegetables with the stock to make a soup. You can store everything for around 4 days in the fridge.

You can add the chopped parsley (rich in iron) when serving.
 

Please note that a truly collagen-rich recipe would call for 5 chicken feet. These are of course optional, but are very popular (alongside pig's trotters) in Chinese cooking recipes to help new mothers recover well.

Find out more about Julia Simon…

Trained in Naturopathy and Traditional Chinese Energetics, Julia provides holistic and personalised support to guide you on your path towards motherhood.

Her mission is to inform and empower you about your health. She helps you access your full potential so you can fully and naturally embrace your baby journey, pregnancy or postpartum period.

In addition to these consultations, Julia has written a bestselling book « Living the Fourth Trimester naturally and well», an essential read for all new mothers!

The ideal option: our range of post-partum broths organic, ready to use. A broth simmered for hours to draw out the flavours and beneficial properties of the ingredients. Exceptionally rich in collagen, it lets you take care of yourself while enjoying something delicious. 

The chicken bone broths, Mama Poule and Mama cider.

The beef bone broths, Mama beef.