As soon as the first cold day arrives in the fall, I find myself inside, wrapped in a cozy sweater while sipping on a warm soup.
One of these soups that I love is homemade bone broth.
What is bone broth?
It is a nourishing, comforting, and healing soup made from bones. Perfect for colder months and perfect for your gut health.
Any time a sickness is going around I make sure to make a pot of this stuff.
The healing properties in this broth help keep the sickness away. Rich in minerals, collagen and amino acids that heal the body, specifically the gut lining.
As Hippocrates once said, “All diseases start in the gut.”
Gut health can get compromised over time, you can read more about that here.
Thankfully, bone broth can bring our guts back to good health!
Think, less bloating, inflammation, and tummy problems.
I tend to buy a whole pastured chicken once a week, sometimes every other. After cooking the chicken, remove all the meat and keep the bones! You can either eat the meat immediately or keep for another meal.
Preheat oven to a broil.
Spread chicken bones on a baking sheet.
Broil in oven for 10 minutes and then carefully add bones to a large cooking pot.
Cover bones in a large pot with filtered water about 1 inch above.
Alternatively, you can add your broiled bones and water to a crockpot and cook on low for 16-24 hours!
Add salt/pepper and vinegar. Bring to a boil, then simmer for 24 hours.
After 1 hour of cooking, check for any foamy clumps floating to the top and remove with spatula (these are impurities, more present in non-pastured chicken).
After 24 hours, drain bones from broth.
You can store your broth in the fridge for 1 week or freezer for a few months for your next few meals!
Once cooked, and bones drained out, I love to freeze my broth in muffin tins. I then add to a large ziploc bag for easy and nourishing soup add ins.
It is so delicious!
Check out another one of my favorite quick and easy bone broth soups, the nourish bowl!
- 1-2 whole chickens, cooked (preferably pasture raised)
- 1 tbsp apple cider vinegar
- 1 tsp + salt/pepper
- Remove all the meat from the chicken, save for another meal or to make chicken soup from this broth
- Preheat oven to broil
- Spread bones on sheet
- Broil in oven for 10 minutes
- Carefully add bones to a large cook pot
- Cover bones with filtered water about 1 inch above
- Alternatively, you can add your broiled bones and water to a crockpot and cook on low for 16-24 hours!
- Add salt/pepper and vinegar
- Simmer for 24 hours
- Check after 1 hour for any foamy clumps floating and remove with spatula (these are impurities, more present in non-pastured chicken)
- After 24 hours, drain bones from broth
- Store in fridge for 1 week or freezer for a few months for next few meals
- Once cooked, and bones drained out, I love to freeze my broth in muffin tins. I then add to a large ziploc bag for easy and nourishing soup add ins.