What a great way to celebrate “Food Revolution Day” on May 20th by making your own chicken bone broth! Homemade broths made from beef, chicken, lamb, and fish have been a tradition in the diets of many cultures for thousands of years.  These broths are nutrient-dense, easily digested, help heal the gut lining, and thereby boost your overall immune health.  The tradition of making a broth was a way to use every part of an animal, including its tendons, ligaments, bones, bone marrow and all!  By slowly simmering the stock, the bones and ligaments release healing compounds like collagen, glutamine, glycine, and proline. These nutrients have the power to transform your health in a multitude of ways.

When making your own broth at home, it is most important to buy organically-raised, pastured or grass-fed animals or the stock will not produce the therapeutic, nutrient-rich gelatin.   You can use the broth for soups, stews, or drink it on its own.  Bone broth is one of those curative foods that have been eliminated from the modern diet and is in large part to blame for our increasingly poor health.

Here is one of our favorite chicken bone broth recipes:


3 quarts of spring or filtered water

8 *chicken feet – organic or free range (absolutely essential !!!)

6 whole chicken legs (with the thighs, and with the bones & skin – the chicken should be organic or free range)

2 organic or free range chicken breasts (with the bones & skin)

8 medium-size stalks of organic celery, sliced

2  large organic red or yellow onions, peeled & chopped

4  medium-size cloves of garlic, peeled & diced (preferably Organic)

2  inches of freshly grated ginger root (preferably organic)

6  medium-size organic carrots, sliced – do not peel (buy the bunch carrots with the green tops, but don’t put the green tops in the broth)

2 medium-size organic zucchinis, sliced – do not peel

1 level teaspoon of  Himalayan or Celtic Salt

½  cup of organic shiitake mushroom caps, sliced (do not use the stems)

1 large bunch of parsley, chopped

1 heaping Tablespoon of raw butter or coconut oil – per serving (optional)


Pour the water into a large glass or stainless steel pot. Add the chicken feet, cover the pot and bring to a boil over moderately high heat. Boil for 60 seconds and then lower the heat to simmer. Add the whole chicken legs, chicken breast, celery, onion, garlic, ginger root, carrots, zucchinis, and salt. Cover & cook on simmer for about 10 hours. Add the shiitake mushrooms and cook on simmer for an additional hour. Turn off the heat, add the chopped parsley, stir it thoroughly into the broth and then let it sit for about an hour with the cover still on the pot. Then, remove & discard the chicken feet. Remove the whole chicken legs & breast from the broth, take off the skin & then take the chicken meat off the bones. Discard the skin & bones. Chop up the chicken meat & add this back to the broth. Stir it thoroughly into the broth & then ladel into a bowl. Finally, add 1 heaping Tablespoon of raw butter or coconut oil to each individual serving of the broth (optional). Let the raw butter or coconut oil gently melt into the broth as you eat & enjoy this delicious “food as medicine” meal for improving your intestinal health!

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