Bone Broth

Bone broth is one of nature’s most restorative foods—simple to make, yet deeply nourishing. It’s worth every bit of the small effort it takes to prepare. Here are some of the ways this traditional food supports wellness:

🌿 Immune support — Its minerals and amino acids help the body stay resilient.

🌿 Comfort during colds — Warm broth soothes and hydrates when you’re under the weather.

🌿 Bone and joint nourishment — The minerals and collagen naturally present in bones contribute to structural strength.

🌿 Hydration and electrolyte balance — The broth’s mineral content helps replenish fluids more effectively than plain water.

🌿 Mood and gut support — Gentle amino acids like glycine and glutamine help calm and restore the digestive system.

The jelly‑like texture that forms when broth cools comes from gelatin—another gift from nature. Gelatin contributes to:

🌿 Stronger nails and hair

🌿 Healthy skin elasticity

🌿 Joint comfort and mobility

🌿 Balanced blood sugar and insulin response

🌿 Restful sleep and calm digestion

Traditional cultures valued broth for its ability to sustain and restore. It’s a beautiful way to nourish the body with real food that supports its natural healing design.

It’s incredibly easy to weave bone broth into everyday life. It makes a wonderful base for soups, and you can simmer your vegetables in it for extra flavor and nourishment—just be sure to enjoy the broth left in the pan, too.

It’s also lovely on its own as a cozy side “beverage” with a meal. Warm it gently on the stove (never the microwave), and season it the way you like. I personally love a pinch of salt and a pat of butter—it turns a simple cup of broth into something deeply comforting.

How I Make My Bone Broth

I buy the best quality chicken I can find, and I always reach for dark meat. It has more natural fat, makes a richer broth, and offers deeper nourishment than white meat.

I usually use six to ten chicken legs or thighs. They go straight into the crockpot and cook for 6–8 hours.

Once they’re done, I pull the meat off the bones and use it for BBQ chicken sliders or a simple chicken‑and‑broccoli casserole. It doesn’t freeze well, so I use it within a few days. Then I strain the cooking liquid and pour it into a large mason jar. Even though this isn’t technically bone broth yet, it still has plenty of goodness in it.

After deboning the chicken, everything goes back into the crockpot—bones, joints, tendons, bits of muscle, fat, all of it. I drizzle a tablespoon or two of apple cider vinegar over the bones and let it sit for an hour. The acidity helps pull minerals from the bones so they’re available in the finished broth.

After an hour, I add vegetable scraps: onion peels and roots, carrot tops, celery ends—whatever I have on hand. Then I fill the crockpot with water, put the lid on, and cook it on low for 12 - 24 hours.

When it’s ready, I strain the broth into mason jars. It will be a deep, rich brown—exactly what you want. Season it when you warm it up, depending on how you plan to enjoy it.

Sip a cup with your meals, enjoy it as a snack between meals, or use it as part of a dish. However you choose to enjoy it, know you’re giving your body something truly nourishing.