Easy Bone Broth Recipe

I often recommend bone broth to folks who are in a healing process: post surgery, after childbirth, or for support during chronic illness. It is a rich source of minerals and amino acids that help to rebuild tissues in the body. Bone broth is a great way to add extra nutrients to your diet and can be added as the cooking liquid for soups, stews, and grains. Store bought bone broth can be fine (as long as it is solid and gelatinous when chilled) but it can be pricey. I save money and reduce packaging waste by making my own bone broth at home.

For more science on the benefits of bone broth, see this article by Chris Kresser.

Chicken Bone Broth

Ingredients:

  • 4 medium to large size chicken thighs, bone in and skin on

  • 3 quarts water

  • 1 bay leaf

  • 1 carrot, chopped

  • 1- 2 stalks celery, chopped

  • 1/2 onion, chopped

  • 1” ginger, sliced

  • 1 Tbsp apple cider vinegar

  • salt to taste

Add all ingredients except salt to a large stock and bring to boil. Scrape the scum that rises to the top off and discard. Turn burner down to low and simmer broth, covered, for 4 hours or more (up to 24). Alternately, you can cook it in an Instant Pot on high pressure for 45 minutes.

Once your bone broth is done cooking, remove chicken from broth with tongs, separate the meat from skin and bones, and set aside (this chicken can be added back later for chicken soup or used in other dishes such as enchiladas). Strain the veggies out of the broth and discard them. Pour broth into jars and chill. Once chilled, you can remove the fat from the top of the jar and discard. Salt broth to taste when serving. Enjoy 1 cup per day for a nutrient boost. A simple way to add more protein and support gut health is to add a raw egg as you reheat it, making egg drop soup, and serve it with a spoonful of kimchi or sauerkraut. You may also use miso instead of salt for flavor.

Optional: Add a mixed handful of the following Chinese herbs when cooking your broth:

  • Dang Shen, codonopsis root

  • Gou Ji Zi, goji berries

  • Shan Yao, dioscorea yam

  • Yi Yi Ren, coix seeds

  • Da Zao, jujube dates

If you don’t have a source for Chinese herbs, I sell a nourishing herbal blend to add to soups and stocks. Contact me to order.

Sage Staggs, L.Ac.Sage Staggs AcupunctureComment