I started to consume bone broth while I was in the absolute depths of my illness.  I would order from my local co-op that focused on traditional, nutrient dense cooking.  It was so helpful but I was too ill to make it myself and some days too ill to make it down there to pick it up, so I wasn't able to consume it with the intensive regularity that I really required.  So now, in this temporary bit of relapse, I have vowed to incorporate healing bone broth, or stock, into every single day, and have made a huge pot that should last me along while.  

The healing benefits are so numerous.

Bone Broth can be used to help heal leaky gut syndrome + auto-immune diseases| improves joint health + function | boosts the immune system | improves connective tissue | remineralizes teeth | reduces inflammation | helps reduce arthritic symptoms | assists the body in overcoming food intolerances + allergies

Leave it to many other cultures to light the way to full health.  Bone broths of all kinds have been used for centuries for its nourishing + nutritional support and as the base of many other dishes.  Specifically, in Chinese medicine, bone broth is used to strengthen the kidney, build blood, and support the digestive system.

The simmering of the bones + ligaments causes the release of:

COLLAGEN | the building block of cells to bones, ligaments, cartilage, and the brain

GELATIN | the breakdown of collagen | used as a medical treatment in ancient China | promotes probiotic balance + growth | helps soothe the gut lining by sealing up holes in intestines making it very healing for those with leaky gut syndrome | helps cure chronic diarrhea, constipation, and food intolerances

BONE MARROW | helps strengthen the immune system | helps to carry oxygen to our cells

Along with these non-essential amino acids that are "conditional", meaning we are able to produce them, however, our abilities to do so are greatly inhibited by stress and illness.  And they are absolutely essential in healing. 

PROLINE | aids in the repair of gut tissue | helps to heal joint damage | reduces cellulite by improving connective tissue

GLYCINE | helps to detoxify the body | has antioxidant properties | is a neurotransmitter that improves memory + sleep

GLUTAMINE | improves metabolism | protects the gut lining

ARGININE | necessary for immune system function + wound healing | helps regenerate damaged liver cells

In addition to minerals such as calcium, magnesium, phosphoros, + sulfur that our bodies can easily absorb, and are essential to maintaining healthy bones and creating energy.

My sister is the broth master and she kindly helped me make a big batch of it this weekend.  Enough to last me the month, with some to freeze for later.  We adapted the recipe from Nourishing Traditions.



- 3-4 lbs of bony chicken parts (necks, backs, breastbones and wings).  I actually used 2 whole small chickens.

- 5 quarts cold filtered water

- 2 tablespoons Apple Cider Vinegar

- 2 large onions, coarsely chopped

- 3 celery stalks, coarsely chopped

- 3 carrots, coarsely chopped

- 2 garlic bulbs, halved

- 1 bunch parsley

- 1T pink salt

OPTIONAL | I also added large knobs each of Ginger and fresh Turmeric, both coarsely chopped


- Place bones and all vegetables except for parsley in a large pot.

- Cover with filtered water and add 2T Apple Cider Vinegar. **Let this stand for 30 minutes to 1 hour as the acidity in the vinegar helps to release the nutrients from the bones.**

- Bring to a gentle boil, removing any residue that rises to the top with a spoon and discard.

- Reduce heat, cover and simmer for 6 to 24 hrs, keeping in mind that the longer you cook it, the more nutrient dense it becomes.

- 10 minutes before finishing, add parsley, which releases additional mineral into the broth.

- Remove chicken pieces with a spoon and strain the stock carefully into a large bowl.

- Place stock in the refrigerator until it cools and the fat rises to the top.  This fat can be reserved for cooking purposes.  I leave it on to help preserve the stock until I use it.

- Pour stock into mason jars - I used a few different sizes - some for the refrigerating and some for freezing.  This broth will store in the refrigerator for about a week and the remainder can be frozen.