Although bone broth is a clear broth, it has a rich and almost creamy mouth feel with a hint of umami, giving it a full bodied satisfying taste and texture.

From the first sip, it satisfies both my body and my spirit. Chicken broth has long been a part of many folk remedies and the main go to for feeling under the weather. Throughout time in almost every culture, there is reference to the healing quality of good bone broth. Science now validates the claims with empirical data that shows that the gelatin and mineral content in bone broths absolutely provides the body with the necessary components for self-repair.

Today’s bone broth was made from a heritage, pasture raised, slow growth chicken and several feet, necks, and backs.

It sounds crazy to have specially seek out a chicken that led a normal life and even pay more for it but the truth is that’s what modern day animal practices have led us to. Most, if not all, conventional chickens have been bred to have the highest quantity of breast meat and fat, which has decreased the length of their legs and wings significantly. This change has increased their bulk so much that it makes it almost impossible for them to actually walk around or move in any significant way. The bones and cartilage from a “heritage” chicken were twice the length and amount as that of a conventional chicken.

So, if you want the healthiest broth for you and for the planet, invest and get the chicken that got to actually be a chicken.

From a culinary perspective, chicken broth is rich and complex, so it makes a really delicious base to any number of culinary endeavors; not to mention a tasty treat all by itself in a mug full. One of my favorite ways to enjoy bone broth is as breakfast, heating it slowly on the stove, then dropping two eggs into it, slowly stirring to blend the whites without breaking the yolks. Then once I am ready to eat it, I stir the yolks in quickly and it provides an even creamier broth. Super delicious!

From a health perspective, I just can’t rave enough about the health benefits of a good bone broth. Of course, the nutrient density will vary from batch to batch depending on the quality of your ingredients. Again, because you are making a food that will really permeate all of your cells and tissues it is worth going the little extra and making a good quality base from organic or sustainably raised chickens. The recipethat I’m sharing actually ends up making several quarts, so you will have an amount to stockpile that will make it just that much more worth the investment.

Currently, studies are demonstrating that just a cup of broth a day, whether on its own or as a base to some meal has a significant impact on skin disorders, osteo and rheumatoid arthritis, digestive disorders; including crohn’s disease and IBS. It reduces systemic inflammation quite dramatically and improves immune function. So, yes, chicken soup really does cure what ails you...but only if it’s quality soul nourishing chicken bone soup.

Want to know how to make your own antibiotics right in your own kitchen???  

When I'm feeling slightly, or for that matter, fully out of sorts, or the weather starts getting a little cool, I begin to get a craving for some soul nourishing, body boosting bone broth. The scientific data revealing the healing potential of bone broth is really quite extensive. Several studies have demonstrated that sipping just a cup a day (or including it in other ingredients) can help improve things like immune function, repair damaged tissue and cartilage, significantly decreasing the potential of osteo and rheumatoid arthritis.

It can also reduce systemic inflammation and help the gastrointestinal tract repair and restore. Several times a year I make a batch of bone broth so I can have plenty on hand...both beef and chicken.  One caveat to the meat choices; it is worth it to spend a little bit more on a pasture raised or free range chicken and beef. The chicken will have a little bit less meat, but they will also have stronger and longer legs and wings and more cartilage. Not to mention they will have had a happy, healthy, normal life. 

Ingredients for Chicken Bone Broth

  • 4 quarts of filtered water
  • 1 Chicken (I use heritage, pasture raised)
  • 1.5 lb of chicken wing tips, necks, back, or feet (a combination of all of the above works great, although feet are really great for higher gelatin)
  • 1 yellow onion quartered and separated
  • 3 stalks of celery diced
  • 2 Tbsp apple cider vinegar

Ingredients for Beef Bone Broth

  • 4 quarts of filtered water
  • 1.5- 2 lbs of beef knuckle bones or marrow bones (or any other kinds of bones – especially oxtail, which lends added gelatin and a delicious flavor).
  • 1 yellow onion quartered and separated
  • 3 stalks of celery diced
  • 2 Tbsp apple cider vinegar


Quarter the onions, chop the celery into larger pieces and layer in the bottom of your stockpot or crockpot (I use a crockpot so it can slow cook for quite a while). Place the bones on top of veggies and add water until well covered. If you use a whole chicken, chance are it will not cover the entire thing which is fine.

For the beef bones you can brown them first for extra rich flavor, just quickly either sear them in a pan or you can broil them quickly just enough to brown them.

Set the heat to HIGH and bring the stock to boil, then reduce to LOW.

Allow the stock to cook for a minimum of 8 hours and up to 24 hours. The longer it cooks, the better!

If you are using a whole chicken, you will want to remove it once the meat is cooked so you can take the meat off the bone and use it. It usually takes a couple of hours, then when the meat seems tender and just ready to pull easily from the bone, I strip it off and save it to eat. Leave the bones to cook for the rest of the time.

After cooking is finished allow the stock to cool and then strain into Mason jars. (sometimes I jar the broth while still hot just because it seals the jars as it cools)
You know you have good broth when it cools and becomes thick and gelatinous.
You can drink stock any time of day, before or after meals, or use it as the base for soups and stews! Use in any recipe that calls for broth.

Note that I do not really add any other seasoning...this is a base broth so you can add whatever you want once you are ready to enjoy it.