How to make gut-healing chicken bone-broth

April 12, 2016




  • 1 whole organic free-range chicken or 2 to 3 pounds of bony chicken parts, such as backs, breastbones, and wings, and feet

  • Gizzards from one chicken (optional)

  • 4 quarts cold filtered water

  • 2 tablespoons vinegar

  • 1 large onion, coarsely chopped

  • 2 carrots, peeled and coarsely chopped

  • 3 celery stalks, coarsely chopped

  • 1 green scallion

  • 2-inch long ginger (skin peeled)

  • 1 tbsp organic unfiltered apple cider vinegar 

  • 1 - 2 pieces of anise (optional)

  • Sea salt or pink salt

  • 2 bay leaves

  • 1 bunch parsley


  • Fill up a large stockpot (or large crockpot) with pure, filtered water. (A crockpot is recommended for safety reasons if you have to leave home while it's cooking.)

  • Add apple cider vinegar, spices and all vegetables.

  • Place the whole chicken or chicken carcass into the crockpot.

  • Bring to a boil, and remove any scum that rises to the top.

  • Reduce the heat to the lowest setting and let simmer.

  • If cooking a whole chicken, the meat should start separating from the bone after about 2 hours. Simply remove the chicken from the pot and separate the meat from the bones. Place the carcass back into the pot and continue simmering the bones for another 12-24 hours and follow with step 8 and 9.

  • If cooking bones only, simply let them simmer for about 24 hours.

  • Add the fresh parsley about 10 minutes before finishing the stock, as this will add healthy mineral ions to your broth.

  • Remove remaining bones from the broth with a slotted spoon and strain the rest through a strainer to remove any bone fragments.

  • Season the broth with sea salt.


You may use the bone broth to make any types of soup or simply serve it as hot drink.


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