Sipping Bone Broth

Sipping Bone Broth is made for just that sipping....and all of the other things you would imagine. Boasting some recent popularity, a version of bone broth has been a staple in nearly every culture. Innately a warming food, bone broth rebuilds the constitution and facilitates absorption in the gut. Think of it sort of like a multivitamin. Full of essential fatty acids, collagen, gelatin and trace minerals, sipping this as you would tea will settle the nervous system, balance gut flora while collagen works to heal the gut. The amino acids specific to animal protein work to alleviate inflammation in the body. Glutamine (sends nutrients to cells), arginine (circulation and wound healing) and glycine (enhances antioxidants and slows tissue deterioration), proline (seal the gut lining and strengthen gut integrity). Bringing the body calcium, magnesium, chondroitin and glucosamine and more. The antioxidant Glutathione boosts metabolism and immune response.

So now, do you see the big deal? The most basic version of this is highly beneficial however, we can further facilitate healing by infusing it with medicinal herbs,and spices. For our purposes, we strive for a unctuous, oily and cloudy broth that lurks on the stove for 12+ hours but see below why different cooking times may work better for you.. Read below to learn more about this.

In this case, we are working with Chicken but you can make a Beef Bone Broth as well.

Ingredients:

3-5 lbs Organic, free range, ideally local Whole Chicken (ideally raw but you can use a carcass)

2 - 4 Chicken feet (optional)

Giblets from Chicken (optional but super important)

1- 2 Onion, Chopped

OR

1 Leek, chopped

1 Celery root, chopped

OR

2-3 Stalks of Celery and it’s leaves

3-4 Carrots, chopped

4-6 Cardamon pods (crushed)

1 Cap ACV

Big Pinch Kosher Salt Or Himalayan Salt

See below for some additional, optional add ons - this will change the flavor though.

Method:

• In a large soup pot, place chicken bones, feet in pot and cover with filtered water, add the vinegar and let sit for 10 -15 minutes.

• Add Giblets, Veggies and Salt

• Bring to a boil

• Optional - Skim the top of it’s ‘froth’

• Reduce heat to a gentle simmer, add any herbal support (not culinary herbs) and cover

• Simmer on stove for 8 - 12 hours (or more!), replacing evaporated water with fresh filtered water.

• When ready to use, strain and season to taste

Optional Herbal Support:

Generally speaking herbal support is consider quite safe but as it is effective, please research each herbs cause and effect. Unsure? Consult an herbalist!

• Astragalus Root

• Gotu Kola

• Cardamom Pods

• Chaga

• Reishi

• Turmeric

• Stinging Nettles

• Moringa

• Seaweed

• Burdock

• Nettle

• Fennel Bulb

• Ginger

Bone Broth vs. Meat Stock: Nutrients and Digestibility

Bone broth and meat stock are both nourishing, but the nutrient impact and digestibility differ depending on how long they’re cooked.

• Meat Stock is simmered for a shorter period, usually 2 -4 hours. It extracts flavor, some protein, and minerals, creating a mild, easily digestible liquid. This makes it ideal for babies, young children, and anyone sensitive to histamine, since long cooking can increase histamine levels. Shorter cooking also preserves delicate nutrients and avoids overly strong flavors.

  
  

• Bone Broth is simmered for 12–24 hours, drawing collagen, amino acids, and minerals from bones and connective tissue. It’s nutrient-dense, especially in gelatin, which supports gut, joint, and tissue repair -perfect for adults needing postnatal recovery or extra nourishment. However, the long cook can raise histamine levels, so it may not be suitable for everyone.

Bottom line: Use stock for gentle, everyday nourishment, especially for little ones or those sensitive to histamine. Use bone broth for deeper postnatal healing, gut support, and when your body can tolerate it. Both are versatile and can be a cornerstone of a nourishing kitchen.