Nourish from Within: Chicken Bone Broth
There’s something so grounding about a pot of chicken bone broth bubbling on the stove. It’s not just about the nourishment—it’s the ritual, the patience, the quiet magic of turning scraps into soul food.
In my home, bone broth is a slow, intentional act of care and resourcefulness. Throughout the week, I collect scraps—onion and garlic skins, carrot tops, squash peels and seeds, herb stems, cores—and store them in the freezer. I do the same with chicken bones, adding them to a separate freezer bag after meals. When I’ve gathered enough, I brew a big, beautiful pot of broth on the stove.
Why Bone Broth?
Bone broth has been used for centuries in cultures around the world. It’s rich in collagen, amino acids, and minerals that support gut health, joint mobility, skin glow, and immunity. For women—especially those of us working with our cycles—it can be a deeply restorative tonic during the luteal and menstrual phases when the body is calling for warmth, minerals, and grounding foods.
How I Make Mine:
I let mine simmer for about 8 hours—long enough for the broth to develop richness, but short enough that it feels doable on a busy day. If you’re short on time, 2 hours is the minimum you’ll want to extract the goodness. If you go longer (some people simmer theirs overnight!), just make sure to top it up with water so it doesn’t cook down too much.
Ingredients:
Collected chicken bones (from roasted or raw chicken)
A big handful of frozen food scraps (onion skins, garlic peels, squash seeds, veggie ends, etc.)
1–2 tbsp apple cider vinegar (helps pull minerals from the bones)
Optional: fresh herbs (black pepper, cloves, all spice, bay leaf, rosemary, thyme, parsley), or warming roots like ginger and turmeric
Sea Salt or Himalayan Salt to taste
Water to cover
Instructions:
Place your bones and frozen veggie scraps in a large stockpot or slow cooker.
Cover with water and add apple cider vinegar.
Bring to a gentle boil, then reduce to a simmer.
Let it simmer gently for 2–8 hours (or longer if you’re able).
Strain the broth, let it cool, and store in jars or freeze for later.
You’ll know it’s good when it gels in the fridge—that’s collagen at work.
My Favorite Ways to Use It:
Sipped warm in a mug on cold mornings—it’s my cozy go-to, especially during slower cycles or when I need grounding.
Used as a base for pasta sauces, stews, and soups—it adds so much flavor and nourishment.
Topped on my dogs’ food—a splash of broth adds gut support, hydration, and extra nutrients for Milo and Hazel — I usually make a non seasoned or salted batch just for them.
This broth is humble, sacred medicine. It turns what many would toss away into nourishment—for your womb, your skin, your digestion, and your spirit.
