If there is one recipe you need in your life, then it has to be this one.  It is so nourishing and packed full of vitamins, minerals and collagen (think supple joints, glossy hair and glowing skin!) and so easy to make.  I use it as the foundation for all my soups and sauces, making each meal chock-full of goodness.  For a quick lunch, chuck some leftover veg and/or meat into the broth, a dash of turmeric, heat it up and you have a soothing, anti-inflammatory meal in an instant.  For an Asian twist, just add some rice noodles, chillies, garlic, ginger, tamari, a squeeze of lime juice and a sprinkle of coriander to zing your zen.

Bone broth has been used for centuries in most cultures as it’s a cheap, highly nutrient dense food and has been traditionally used to boost immunity and improve digestion.  Being high in calcium, magnesium and phosphorus makes it great for bone health.  High amounts of the amino acids glycine and proline makes it not only ridiculously brilliant for repairing and protecting joints and connective tissue, but for promoting muscle growth, improving digestion by soothing the lining of the gut and producing digestive enzymes, for slowing the affects of ageing, building the immune system, calming the nerves, feeding the brain, boosting energy levels and balancing blood sugar levels.  To be honest with you, it’s nothing short of miraculous!

 

Print Recipe
Chicken Bone Broth
Prep Time 10 minutes
Cook Time 12-24 hours
Servings
ish
Ingredients
Prep Time 10 minutes
Cook Time 12-24 hours
Servings
ish
Ingredients
Instructions
  1. Put all the ingredients into a slow cooker and fill with cold water until everything is covered. Cook on a low heat setting for 12-24 hours. Alternatively use a large saucepan and bring to the boil on the hob. Turn the heat down low and simmer for a minimum of 3 hours.
  2. When cooked, strain the broth through a sieve and pour into jars or jugs and leave to cool. Put in the fridge for a few hours until the fat sits on the top, scoop it off and discard. Your broth will keep in the fridge for 3-4 days (or longer with the fat sitting on the top). Or you can bag it up and freeze it for up to 6 months.
Recipe Notes

Feel free to add herbs too - anything goes!

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