Chicken Bone Broth (a hug in a mug)

Serves : 1


  • 1 chicken
  • 2 small onions or shallots
  • 1 clove of garlic
  • 1 tsp. peppercorns
  • 1 or 2 bay leaves
  • 2 tbsp. sea salt
  • 2 tbsp. apple cider vinegar
  • 4.5 litres filtered water
  • 1 bunch of fresh organic herbs


  1. Put all the broth ingredients in a large stock pot and let sit for an hour.
  2. Bring to a boil and get rid of any foam that rises to the top.
  3. Cook on a very low flame for 8-12 hours.
  4. Let cool.
  5. Separate the meat (if any) From the bones.
  6. Strain the broth.
  7. Wash the fresh organic herbs well.
  8. Warm up a serving of strained broth to desired temperature (Do not boil).
  9. Put your serving of broth and a large handful of herbs (for extra minerals and taste) and enjoy!



  1. Put all the ingredients in a slow cooker, cover and cook on low. Chicken bones should take 8-10 hours
  2. Skim fat while the broth is warm, or skim the fat off the top once refrigerated.
  3. Cold broth will gel when sufficient gelatin is present. Save the gelatin. It’s way better than taking a collagen supplement!
  4. Broth can be frozen for months or kept in the fridge for about five days