Bone broth is a powerful food that is easily digestible. If you are fighting off a cold or the flu, homemade bone broth is brilliant for speedy healing and recovery from illness.

Even if you don’t have gut issues, it is still a great staple food to include in your diet.

Here are 5 top reasons to eat bone broth:

  • Bone broth is rich in amino-acids such as arginine, glycine and proline that help to fight inflammation
  • Bone broth contains high amounts of calcium, magnesium and other nutrients that help in healthy bone formation and keep your bone healthy
  • The gelatin found in bone broth attracts and holds liquids, including digestive juices, in so doing supports proper digestion.
  • Bone broth helps to heal and seal your gut, great for digestive issues like IBS, leaky gut and many more. If your gut is leaky or permeable, partially undigested food, toxins, viruses, yeast, and bacteria have the opportunity to pass through your intestine and access your bloodstream; this is known as leaky gut.
  • The gelatin in bone broth promotes healthy nail and hair growth

Bone broth can be made from any type of bones you like – chicken, turkey, beef or even fish but make sure the animals are organic and grass-fed because the health of the bones is important.

Here is the recipe to make homemade chicken bone broth:


  • Chicken carcass/chicken bones – two small/medium free-range chickens -preferably organic
  • ½ cup apple cider vinegar (with the mother)
  • Filtered water to cover chicken in pot
  • 3 celery stalks, halved
  • 3 carrots, halved
  • 3 onions, quartered
  • Handful of fresh parsley
  • Sea salt


  • Place bones in a pot or a crockpot, add apple cider vinegar and water and let the mixture sit for 1 hour so apple cider vinegar can leach the minerals out of the bones
  • Add more water if needed to cover the bones
  • Add the vegetables bring to a boil and skim the scum from the top and discard (you can use a spoon to do this)
  • Reduce to a low simmer, cover and cook for 24 hours (if you are not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let it simmer all day the next day)
  • During the last 10 minutes of the cooking, throw in a handful of fresh parsley for added flavour and minerals
  • Let the broth cool and strain it
  • Add sea salt to taste and drink the broth as it is or store in the fridge for up to 7 days or in the freezer for up to 6 months for use in soups or stews