Chicken Bone Broth
This is the broth I always come back to. It’s simple, clear, and grounding, the kind of thing you make once and rely on all week. I drink it warm in the morning, use it as a base for soups, or sip it when my digestion feels off. Nothing fancy, just real ingredients and time doing the work.
Why You’ll Love It
• Deeply nourishing and gut-supportive
• Clear, clean broth with no cloudiness
• Made with simple vegetables you already have
• Easy to batch cook and use all week
• Gentle on digestion and naturally anti-inflammatory
Ingredients
(Makes a large pot, approx. 8–10 servings)
1 kg chicken drumsticks or other bone-in chicken pieces (about 2.2 lb)
(or any chicken carcass or mixed bones)
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 parsnip or parsley root, roughly chopped
1 large onion, halved (skin on is fine)
3 garlic cloves, lightly crushed
1 tbsp grated ginger (fresh or canned)
2 tbsp apple cider vinegar
1½ tsp sea salt, or to taste
1 tsp whole black peppercorns
Water, enough to fully cover (about 2.5–3 litres / 10–12 cups)
How to
1. Add everything to the pot
Place the chicken, vegetables, ginger, apple cider vinegar, salt, and peppercorns into a large pot. Cover completely with cold water.
2. Bring to a boil
Bring the pot slowly to a boil over medium heat. As it heats, foam and impurities will rise to the surface.
3. Skim the surface
Once boiling, gently skim off and discard the foam using a spoon. This helps keep the broth clear and clean-tasting.
4. Lower to a gentle simmer
Reduce the heat immediately. The broth should never be at a rolling boil. You want the surface to barely move, just an occasional bubble. Let the broth simmer gently for about 4 hours, covered. Keep the heat low and steady.
5. Strain
Remove from heat. Strain the broth through a fine mesh sieve into a clean pot or bowl. Discard the vegetables and save the chicken meat for salads or other meals if you like.
6. Store
Let cool, then transfer to glass jars. Store in the fridge for up to 5 days or freeze for longer storage.
Anti-Inflammatory Notes
Carrots & parsnip → support gut lining and provide gentle fibre
Ginger → helps soothe digestion and inflammatory responses
Apple cider vinegar → supports mineral extraction from the bones
Garlic & onion → natural compounds that support immune balance
Slow simmering → preserves collagen and keeps the broth easy to digest
Good to Know
You can make this broth with any bones you like, chicken, beef, lamb, or a mix. The method stays the same. What matters most is using bones, adding acid, and keeping the simmer gentle.
