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It’s the time of year when we might need a bit of extra help to stay healthy with the cold weather and lots of bugs going around. I started making bone broth earlier this year when I was doing my back to basics cleanse but I hadn’t really kept this habit up. I was recently inspired to start making it again and decided to experiment a bit with ingredients. The results were so yummy, and I seriously feel amazing from drinking this every other day for the last couple of weeks, so I just had to share it.

I’m a bit lazy so I like to make chicken bone broth. Two reasons:

  1. I can use up roast chicken carcasses from a family Sunday roast (I usually put one in the freezer and wait until I have 2 to make the broth)
  2. It only takes 24 hours rather than the recommended 48 hours for beef bones.

Here is the recipe – enjoy!


  • 2 x roast chicken carcasses (broken into pieces to fit in the pot)
  • 2 x celery sticks with leaves, roughly chopped
  • 1 x carrot, washed and roughly chopped
  • 1 x brown onion, quartered
  • 2cm grated ginger
  • 2cm grated turmeric
  • 8 whole peppercorns + extra cracked pepper
  • 1 tbsp apple cider vinegar
  • 1 bay leaf
  • 1 cinnamon stick

NB. Use good quality hormone-free, free-range chicken (and preferably all organic ingredients if you can).


Add all the ingredients to a 5 litre stock pot and cover with cold water. Bring to the boil and then turn to a low heat, cover and simmer for 24 hours.

This can also be cooked in a slow cooker. I still have yet to buy one but it would be much easier than doing it on the old school stove. 

Drink a small cup every other day or when you feel you need the energy or you can add to soups and stews for amazing flavour. It’s a miracle, it fixes everything. 🙂