Bone Broth

IMG_8728When we first moved to Texas, I will admit there weren’t many things that I was excited about. There aren’t mountains, there aren’t any nearby places to hike or camp, the air is humid, there are tornadoes… The list goes on. However, in the middle of this big city, I came to find that there was a farm just outside of our neighborhood. That’s something that excited me! It’s the simple things, right? So, I started going to the farm once a week to pick up local fruits and vegetables. After Everett was born, we’ve been making more frequent visits to the farm, not just to buy food, but to say hi to the animals.

These three were eager to eat the carrots that we brought for them.


Pregnant mama goats.

IMG_8752About a year ago and then again just recently, I had friends tell me about bone broth as an ancient remedy for digestive issues and other ailments. The health benefits of bone broth are extensive – it supports healthy immune and digestive systems, and is rich in protein, amino acids, and gelatin. As I’m always looking for ways to incorporate nutrient-rich foods into our meals and snacks, I decided to finally make a batch of bone broth. So, we added a whole chicken to the weekly list of items that we purchase at the farm store. We’ve been making bone broth for the past few months and have been enjoying cooking with it, not to mention the health benefits.


Don’t worry, these hens are just for laying eggs and are not found in the freezer at the farm.

IMG_8779There are numerous cookbooks and online resources that give detailed explanations on how to make bone broth. This is the one that I’ve been following with a few tweaks.

  • One whole chicken
  • Onion
  • Carrots
  • Kale
  • Bay leaf
  • Dried herbs
  • Salt

Place chicken in a large stock pot. Cover with filtered water (about 14 cups). Bring water to a boil. Turn down to medium-high heat and allow chicken to simmer for 1 ½ hours. Remove chicken from water and remove meat from bones. Place bones back into water. Add onion, carrots, kale, bay leaf, dried herbs, and salt. Turn heat to low and cook for 24 hours. After the 24 hours has completed, strain the broth through a fine-mesh strainer. Store broth in air-tight containers in the freezer or fridge.

Biiiiig muscles from drinking broth!


Have you ever made bone broth? Are there any “ancient” remedies that you swear by?

3 thoughts on “Bone Broth

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s