Still don't know what BONE BROTH is?

Updated: Nov 11, 2019

Bone broth seems to be the answer to everything these days. It's every where you turn. Your aunt, best-friend, and hipster neighbour are all making it. So what gives? What's it good for? Why does it take so long and why would you want it?

I'm going through something right now...I don't feel like eating. Though this is a rarity for me, I just don't. Nothing seems palatable. Last week, I wanted all the carbs. And I gave in. I made quesadillas, had spaghetti and popcorn. But now? I don't feel like eating anything. It could be PMS , it could be allergies and my cold...but nothing seems to be calling my name. It's not like I'm not hungry, I am...I just don't know what to eat. So, I figure while I'm fasting, I may as well get something good into me.

Hence, bone broth. Here's why all the hype:

  • Good source of protein

  • Great source of collagen, (if you don't know what that is, see my blog post here)

  • Easily digestible

  • Immune boosting

  • Relatively easy to make

  • High in calories

Bone Broth is immensely healing. It contains a great deal of collagen, which helps your body's own tissues repair and grow. It helps with hair and nails. It boosts the immune system. With allergy season close amongst us, it's best to have all the tools we can to help battle the sneeze.

Why my bone broth is different...

Last weekend, I went away with a few friends, one who thought she had scarlet fever and couldn't eat anything. Thankfully, we were having roast chicken for dinner, so I decided to make her some bone broth. The crew loved the flavour and asked what I did differently. I wasn't too sure, but I know that MY bone broth tastes nothing like those you buy in the frozen section.

Here's what I do:

For 10 litres of broth:


  • 2 kg of chicken bones, (back, neck, wing tips, feet, if you can find)*

  • 2 large carrots halved twice

  • 1 large onion, quartered

  • 1/2 head garlic

  • 1 tbsp avocado oil

  • kosher salt

  • 4 tbsp of your favorite spice mixture,

  • (Mine is equal amounts of black pepper, oregano, basil, sage)

  • 4 ribs of celery

  • 3 bay leaves

  • large stock pot (at least 10 quarts) filled with water

  1. Heat oven to 450

  2. Place bones, carrots, onions and garlic on sheet pan

  3. Coat with oil and spices and place in oven for 45 minutes.

  4. In the meantime, salt and bring the water to a boil and place the celery and bay leaves in the water.

  5. When the timer goes off, place all items into the boiling water, bring it down to a simmer and leave on the stove top for at least 24 hours.

  6. Strain.

The broth is good in the fridge for a week, but you can freeze it and it will be good up to six months.

Slow Cooker vs. Stovetop

You may be wondering if you can use your slow cooker to make your broth and you can, but the results do vary. I've made my broth in my slow cooker and stovetop; but there is something about the stovetop that makes it so much better. I'm pretty sure it's the pure chemistry of the water constantly boiling compared to just keeping it at a constant temperature, that so much more of the collagen is extracted over the stove top (which you want). It does require more attention, (because who wants to leave the stove on for 24+ hours?) 🙋🏻‍♀️- Guilty! But I promise you, it is worth it!

If you would like to see the video, check out my youtube channel! It's all there!

Until the next time,

Eat well. Work hard. Seize Wellness.