Bone broth is a health trend that’s here to stay. It’s loaded with beneficial nutrients that may help with weight loss, improve joint health, brain function, improve skin elasticity, sleep quality and inflammation. A major plus is that bone broth is rich in collagen - a protein we want to make sure to keep plenty of in our bodies since it reverses skin aging, promotes skin elasticity, helps build muscle and reverse fat storage, helps reduce cellulite, improves digestive health and eases joint pain. Not only is bone broth full of good-for-your body awesomeness but bone broth happens to also be quite delicious and super satisfying, especially following this easy-to-make recipe. This batch makes enough for a few days supply (Keep in your fridge in an airtight container for 1 week. Freeze for up to 2 months.)

Watch the video of this recipe here:

INGREDIENTS: (12 cup servings)

  • 2 pounds organic chicken backs (can get from butcher - clean and organic)

  • 12 cups filtered water

  • ⅓ cup Bragg’s Apple Cider Vinegar

  • 1 head garlic (peel and crush cloves)

  • 1 medium organic yellow onion (diced)

  • ½ bunch organic celery (cleaned well and diced)

  • 5 organic long carrots (diced, skin on)

  • 2 organic bay leaves

  • 1 tablespoon organic whole black peppercorns

  • 1 bunch fresh organic parsley (cleaned well and finely diced)

  • A great optional add in: ½ cup high quality collagen powder


  1. Place your chicken backs in a large stockpot (at least 3-gallon.)

  2. Add the filtered water and the vinegar. Cook the chicken backs over medium heat for a minimum of 1 hour. Bones should always be fully covered with water (add additional water if needed.)

  3. While your chicken simmers, it’s time to prepare your veggies: Garlic, onion, celery, carrots and parsley.

  4. After the 1 hour, add the crushed garlic, diced onion, carrots, celery, whole peppercorns, bay leaves and bring the mix to a boil. Once it boils, skim and discard the yucky looking brownish foam from the top (especially in the first 15 minutes of boiling).

  5. Now you can reduce the heat to a low simmer and basically let it simmer for at least 18 hours (no more than 24 hours.) During the final 20 minutes of simmering, add the diced parsley. *I love to add ½ cup of collagen powder and stir well.

  6. Remove from heat. Discard the larger bits of chicken bones. Using a mesh strainer, strain the broth into a container(s). Enjoy the broth warm or store away. So refreshing and delicious. Add this broth to make other amazing recipes as well (hello, risotto!)

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Karina Heinrich4 Comments