Why You Should be Drinking Bone Broth!

Chicken soup isn’t just good for the soul: There is a reason that your mother made it for you when you’re feeling under the weather. Bone broth or stock was a way our ancestors made use of every part of an animal. Stuff like, bones and marrow, skin and feet, tendons and ligaments that you can’t eat directly. They are boiled and then simmered over a period of days. This simmering causes the bones and ligaments to release healing compounds like collagen, proline, glycine and glutamine that have the power to transform your health.

Bone broth should be called “nature’s multivitamin because, it’s packed with:

  • Over 19easy-to-absorb, essential and non-essential amino acids (the building blocks of proteins, and there for the building blocks of your body!)
  • Collagen/gelatin, which help form connective tissue
  • utrients that support digestive functions, immunity and brain health

Did you get that? Bone broth benefits literally every part of your body, from your gut to your brain, from your muscles to your ligaments.

What consuming bone broth on a regular basis does to your body:

  • Treats leaky gut syndrome
  • Overcome food intolerances and allergies
  • Improve joint health
  • Reduce cellulite
  • Boost immune system
  • Heals digestive track upsets / weight loss
  • Promotes healthy skin, hair, nails
  • Reduces inflammation 
  • Helps treat asthma, arthritics, allergies
  • Aids in the body’s detoxification process

Here is a Recipe for Wonderful Homemade Chicken Broth 

4 lbs chicken bones free range (neck/back bones from butcher, leftover carcasses from roasted chickens)

2 free range chicken feet (optional, but highly recommended) 

1 large onion, roughly chopped (including the skin)

2 large carrots, roughly chopped (including the skin)

4 celery stalks, roughly chopped

3 Tbsp apple cider vinegar

1 Tbsp salt (not iodized)

12 peppercorns

½ dried thyme OR any other fresh/ dried herbs you desire (optional)

water to fill to the top

  • Add bones to a large stock pot and cover with water. Add vinegar. This will help the bones release all their healthy minerals and flavor into the stock. Bring to a boil, then reduce heat and then add rest of the ingredients. Let simmer on low for 24-30 hours
  • Feel free to add extra veggies. Do not add: brassicas (kale, cabbage, broccoli, asparagus, etc), greens (lettuce, spinach, etc), or fragrant veggies (green peppers, onion skin, beets, etc.) as these will ruin the stock.
  • When stock is quite fragrant, after 24h pour entire pot through a colander into another pot to catch your delicious golden stock. I recommend doing this over the sink.
  • Freeze in vacuum sealer bags or buckets to use later, or use immediately to make soup.
  • If storage space is an issue, further reduce strained stock by half (or more) and add water later when reconstituting.  
  • Enjoy as a tea, in a soup, or as a gravey! YUM!

About the author ...

Hannah discovered her love of food and nutrition working in the restaurant industry. Over the past 15 years, she has worked with all aspects of food, from creating meal plans, presenting it, purchasing it, knowing what it does to our bodies, understanding the environmental aspect of it, understanding what our bodies require, and cooking it. In these roles accompanied with her diploma in Holistic Nutrition she is ready to help all ages achieve their health goals and teach simple understanding of holistic nutrition.