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Chicken Bone Broth

2018 was been a year during which we may have added new health foods to our diet just because they were a fad, or perhaps because you heard about the great benefits they may have.

One health food that has existed through ancient times has been bone broth. It is an ancient food that was originally made by our ancestors to use up every part of the animal — including bones, marrow, skin, feet, tendons and ligaments — that were otherwise hard to digest. These animal parts are simmered along with other vegetables and herbs for several hours, even days, to extract a number of healing compounds, vitamins and minerals that your body can easily absorb.

Chicken broth has more than 20 easy-to-absorb, essential and nonessential amino acids like arginine, glycine and proline, which are the building blocks of proteins and essential for digestive health, wound healing and detoxification in the liver. It also is one of the only natural food sources for collagen and gelatin, which help form connective tissue in the body. Lastly, it has a ton of nutrients that support digestive functions, immunity and brain health.

If you want to experiment and make it yourself, I have attached the recipe below. If not Hendersons Kitchen makes a delicious chicken broth for sale. Call to enquire or simply dine in!

Chicken Bone Broth Recipe

Total Time: 48 hours

Servings : Vary


  • 4 pounds chicken necks/feet/wings

  • 3 carrots, chopped

  • 3 celery stalks, chopped

  • 2 medium onions, peel on, sliced in half lengthwise and quartered

  • 4 garlic cloves, peel on and smashed

  • 1 teaspoon Himalayan salt

  • 1 teaspoon whole peppercorns

  • 3 tablespoon Apple Cider Vinegar

  • 2 bay leaves

  • 3 sprigs fresh thyme

  • 5-6 sprigs parsley

  • 1 teaspoon oregano

  • 18-20 cups cold water


  1. Place all ingredients in a 10 quart capacity crock-pot.

  2. Add in water.

  3. Simmer for 24-48 hours, skimming fat occasionally.

  4. Remove from heat and allow to cool slightly.

  5. Discard solids and strain remainder in a bowl through a colander.

  6. Let stock cool to room temperature, cover and chill.

  7. Use within a week or freeze up to 3 months.

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