Bone Broth

As we age, our skin starts to lose elasticity and wrinkles start to develop.  Our health starts to deteriorate due to poor diet and environmental factors.  A healthy way to slow down aging is by sipping on bone broth. Bone broth is a healing food because it is full of amino acids, minerals, collagen and gelatin.  

People who have gastrointestinal ailments can reduce inflammation and inflammatory symptoms by sipping on bone broth.   The amino acids found in bone broth promote healing by repairing and reducing inflammation it the mucous lining of the small intestine.  Collagen helps maintain and rebuild tissue, cartilage and blood vessels.  It is the glue that keeps everything together.  In short, bone broth is a healing food because it provides what our body needs to create healthier skin, hair, nails and lower inflammation in the body.

What is the difference between broth and stock? 

Broth is made by using bones with meat or vegetables; and stock is made from only bones. Broth can be made with any type of animal or fish protein with bones. However, the most common are beef and chicken bone broth. When selecting bones for broth make sure the animals are raised without antibiotics and added hormones.  Good quality beef bones should state they are from grass fed cows. If using chicken bones choose organic and free range or pasture-raised if possible.

Tip to add more flavor and reduce waste.  When preparing vegetables, save the scraps  (organic onion peel, organic carrot peels, etc.) by placing them in a container in the freezer. Use these scraps to add more nutrients and flavor to your broth. 

If two hours  is too long of a process the other options are using a slow cooker or an Instant Pot.  Bone broth will take 6-8 hours in a slow cooker or about 25 minutes in an Instant Pot. 


  • 1 pound chicken feet
  • 1 pound chicken drumsticks
  • 3 carrots (cut into 1 inch pieces)
  • 3 celery stalks (cut into 1 inch pieces)
  • 1 medium onion (cut in half)
  • 1 garlic bulb
  • 1-2 tablespoon fresh ginger (sliced)
  • 6 whole cloves
  • 1 teaspoon whole black peppercorns
  • 2 tablespoons apple cider vinegar
  • 16 cups water
  • 1 tablespoon salt (himalayan or sea salt)
  • Fill up a large pot with the 16 cups of water.
  • Rinse chicken feet and drumsticks before placing them into the pot.
  • Rinse the following to remove any soil: carrots, celery, onion, garlic and ginger.
  • Add all the ingredients in the pot and cover with a lid.
  • Bring to boil on high heat. Remove the scum that raises to the top of the pot.
  • After it has boiled for about 30 minutes you can reduce the heat to low.
  • Simmer on low heat for a total of 2 hours. Then turn off stove.
  • Using a slotted spoon remove the drumsticks. Place drumsticks into a glass container with a lid if you plan on eating it later.
  • To avoid spilling do this process inside the kitchen sink. Prepare a large glass container or another large pot. Place a strainer on the top and carefully pour the broth.
  • Refrigerate broth to allow the fat to solidify. Remove fat once it is solid and either can discard it or use it to cook.
  • Broth can be refrigerated for a week or separate into small containers and placed in the freezer.
  • Optional: garnish with cilantro, sliced scallions, lime juice and sprinkle some chipotle powder.