Bone broths are not only delicious but they are a medicinal food. In Ayurveda and Chinese Medicine broths have been used for centuries to heal the gut and boost immunity. It’s an important part of my gut healing protocol to improve digestion. So, whether you’re looking to improve your digestion, repair a leaky gut, or ward off colds and flu, this Ayurvedic chicken bone broth can be a gentle and effective remedy. It is also highly comforting especially in winters or when your system is feeling fragile.
This chicken bone broth is an old family recipe. The healing spices in this broth e.g. ginger, garlic, fennel, and turmeric work together to heal any ailing gut pretty fast. Not to mention, they make for a pretty tasty warming drink in cold weather. In winters, we like to start our mornings with half a cup of hot broth with a dash of lemon. I often use this broth to cook rice and lentils for added flavor and nutrition.
Basics of a Healthy Broth
- Use the highest quality meat and bones as you can find. The higher the quality of the ingredients, the more nutritious the broth. Grass-fed and organic bones, feet, cartilage, etc. are known to be higher in all the beneficial stuff such as collagen, more minerals, more healthy fat.
- When you add water, make sure its enough to cover the bones. Too much water can dilute the broth and its healing properties.
- I’m using chicken for this broth here but you can use any animal bones such as beef or lamb.
- When bone broths gel, it’s a good thing. This happens as the cooking process turns the collagen into gelatin which provides nutrition and healing properties for your gut, skin, nails and basically your whole body.
- If your broth doesn’t gel, no worries, it’s still nutritious.
- Use the broth to cook rice, pasta, beans, lentils and even vegetable. It adds heaps of flavor and nutrition to any dish.
Ayurvedic Chicken Bone Broth
- 3 lbs chicken with bones and skin, organic and pasture raised
- 4 quarts water cold
- 1 red onion large
- 10 slices ginger thickly sliced, 1.5-2 inches long
- 10 cloves garlic peeled
- 1 tbsp apple cider vinegar organic
- 2 tsp turmeric powder
- 4 cloves
- 2 tbsp fennel seeds
- 12 whole peppercorns
- 1 tsp Himalayan salt
- Wash the chicken and add to a large stock pot.
- Add the rest of the ingredients and bring to a boil.
- 2 hours into the process, take out the chicken, Separate and save the meat for other dishes.
- Add the bones, cartilage and skin back to the broth and let it simmer for another 2-6 hours.
- Once done, strain the broth into grass jars. Let it cool down, cover and store it in the fridge. It will keep for about a week. You can also freeze it if you'd like to keep it longer.
- Acid helps draw out nutrition from the bones. We’re using apple cider vinegar here but you can also use lemon juice.
- The longer you cook on low heat, the more nutritious the broth will be. Bones and cartilage are rich in vitamins and nutrients, including collagen, phosphorus, calcium, magnesium.
- The fat in the broth is very good for stomach lining, so do not throw it out.
- Feel free to add any vegetables to this broth during cooking to add additional nutrition and flavor.
Did you try this broth? Let us know how it turned out of if you have any questions.