A good bone broth recipe is a must-have for every healthy kitchen. This is one of my favorites because it uses up leftover chicken bones, which you might have from making your own whole roasted chicken or grabbing a rotisserie, along with whatever veggie scraps you’ve collected throughout the week.
This is a pretty flexible recipe so keep in mind the amounts I’m providing below have some wiggle room. You can also substitute different plant ingredients, for example if you have cauliflower leaves and stems instead of broccoli by all means use those. Basically, just try to shoot for the water level in your pot to just barely cover your bones and vegetables.
Bone broth is a powerful traditional way to use food as medicine, and for good reason. It’s rich in collagen and amino acids that can support skin, joints, and bones. It’s also a delicious way to support gut health by reducing inflammation and protecting and rebuilding gut tissue. This simultaneously assists the immune system by helping the gut do its job as a strong barrier against outside pathogens.
I recommend sipping it on its own to break a fast or as a snack, or adding it to your favorite recipes to make them extra nutrient-dense. And just a heads up, because of the variable nature of this recipe the nutritional analysis is a rough estimate.
This is one you’re going to want to make again and again.
Wishing you health and happiness,
Mark Hyman, MD
- Bones from 2 whole chickens, meat and skin removed
- Carrot tops and ends, from 1 bunch
- Onion and garlic peels and ends, use as many as you have
- Celery leaves and ends, from 1 bunch
- Fennel tops and bottoms, from 2 bulbs
- 1 used lemon, whole
- Broccoli stems and leaves, from 2 bunches
- Zucchini tops and ends, about 1 cup
- Scallion ends, from 1 bunch
- Asparagus stems, from 1 bunch
- Ginger root, 2 inches
- Parsley stems and wilted leaves, from 1 bunch
- 1 red chili top
- 10-16 cups filtered water, just enough to cover ingredients
- 1 tablespoon apple cider vinegar
- Pinch Himalayan salt (if desired), when sipping
1. Preheat the oven to 450° F. Place chicken bones onto a parchment paper lined baking sheet. Transfer bones into the oven for 15 minutes or until browned.
2. When bones are ready, remove from the oven and transfer into a large pot or slow cooker. Add your saved veggie scraps into the pot and cover with water.
3. Cover the pot or slow cooker, and cook on low for at least 8 hours or up to 24 hours. The longer you cook, the more nutrients you’ll pull from the bones.
4. When the broth is ready, let it reach room temperature.
5. Strain through a colander and if you want a thinner broth then strain through a fine-mesh sieve or cheesecloth.
6. Transfer the liquids into airtight jars for up to 3-4 days in the fridge, or freeze for several months.
Nutritional analysis per 1 cup: Calories: 50, Total Fat: 1g, Saturated Fat: 0g, Cholesterol: 10mg, Sodium: 240mg, Carbohydrates: 0g, Fiber: 0g, Sugars: 0g, Protein: 10g, Net Carbs: 0g