An Easy Chicken Bone Broth

Bone broth is really having a moment these days it seems. And it really should be having a moment because it's crazy good, and good for you.

This is one of my favorite things to make all year. It's a pure blend of organic nutrients with nourishing collagen and protein that's perfect for repairing sore muscles or healing a cold. I love making it when I’m sick, or after a long vacation when I come home just craving simple and pure foods.

You really can’t go wrong with the ingredients in a bone broth. In fact, it's really so simple that it hardly requires a formal recipe. I usually combine all the leftover veggies that I have in the fridge from the week, along with organic bone-in chicken. You can absolutely switch up the type of meat you use - or omit it completely and make a pure vegetable broth instead. I personally choose chicken for its lean, protein-rich collagen that is amazing for strengthening hair, nails and skin. Throw all the ingredients into a giant pot, fill it with water and simmer it all afternoon for optimum flavor.  

Ingredients
bone-in chicken (I personally like to use chicken legs because they’re smaller and easier to work with)
1 onion, halved
1 head garlic, halved
celery stocks
fresh ginger, peeled
½ lemon
2 carrots
salt and pepper for taste
fresh parsley for garnish

Other additions if you like
Any root vegetables of your choosing (rutabaga, turnip, parsnip, etc.)  

I like to layer all the vegetables on the bottom of the pot and then place the chicken pieces on top so they cook evenly and the flavor gets intermixed among all the ingredients. Fill the pot with water and place on high heat, bringing it to a boil. Once boiling, cover with a lid and let simmer for at least 4 hours. The longer it simmers - be sure to monitor the water level and refill as necessary. After the soup has been simmering for at least 4 hours, remove from heat. Strain the broth into a heat-safe container and chop parsley to sprinkle on top for a garnish. I like to parcel out containers to freeze and keep in the fridge for the week. Enjoy!