I imagine by now you’ve heard all the hype surrounding “bone broth”. Honestly I find it very interesting. I actually think I’ve been drinking bone broth my entire life.  We called it chicken soup. I learned to simmer the backs and necks of the chicken for hours and hours and hours before adding onion, celery, carrots, and parsley, from my grandmother. Todays recipes call for longer times. Chicken bones up to 24 hours. Not sure what will be left of the bones after that amount of time. Chicken bones will most likely disintegrate. Beef bones are more hardy. I see cooking times upward of 36 hours.                                                                                                           

I make it on the stove top. And follow the same recipe I learned from my grandmother. The only thing I do different now is use apple cider vinegar instead of a squeeze of lemon.

Bone broth, aka: Chicken soup recipe.

Use a large pot.

Combine: 1 gallon of water, 2-3 full chicken carcasses. I like the wings and back meat too. (some people add chicken feet, but I do not) 2 tablespoons apple cider vinegar

Let this sit for about 20 minutes. The acid from the vinegar helps make the nutrients in the bones more available.

Bring pot to a boil, lower to simmer about 6 hours

Cut veggies on the diagonal:

3 or 4 stalks of celery

1 large onion

3 or 4 large carrots

Add to the pot and continue simmering for another 5 hours or so.

If adding parsley or garlic add the last 30 minutes. 

You can read all the hype and buzz surrounding bone broth. From me you will hear that I believe that Chicken Soup is one of the best foods you can eat. It’s comfort food so why not make it a part of your everyday life. And if all those heathy claims are for real, well then thats an added bonus!


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