Classic Chicken Bone Broth

For Bone-Building Nourishment

After convincing Shalane that bone broth just might be a perfect recovery food for runners, Elyse invited Shalane over to learn how to make it. When Shalane showed up, Elyse had a pot ready for straining that had been simmering overnight. As we began pouring the broth through the strainer, Shalane shrieked and exclaimed, “Is this a witch’s brew?!” For a good laugh, Elyse had tossed a couple of chicken feet into the pot. In our recipe below, the chicken feet are definitely optional.

We believe in the nourishing powers (and incredible flavor) of traditionally made bone broths. There’s a reason why recipes like this one have been handed down for generations. Bone broth is a rich source of collagen, glucosamine, and minerals including calcium and magnesium, making it the perfect healing food for common running injuries like stress fractures or knee problems. It’s also rich in gelatin, which can help heal the gut, boost the immune system, and fight inflammation.

The next time you roast a whole chicken store the leftover bones in your freezer until you’re ready to make broth. Or ask your butcher if he sells leftover bones or chicken backs.

Adapted from Nourishing Traditions by Sally Fallon

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  • 2 to 3 pounds chicken bones (preferably free-range)
  • 2 chicken feet (optional . . . if you’re brave)
  • 4 quarts cold filtered water
  • 2 tablespoons apple cider vinegar
  • 2 yellow onions, unpeeled and cut into quarters
  • 3 carrots, unpeeled and cut into thirds
  • ½ bunch celery, including the heart and leaves, cut into thirds
  • 6 black peppercorns
  • 1 bay leaf
  • 1 bunch fresh parsley


  • Place the chicken bones and chicken feet (if using) in a 6-quart or larger stockpot or slow cooker. Add the water and vinegar and let stand for 30 minutes.
  • Rinse all the vegetables well and add the onions, carrots, celery, peppercorns, and bay leaf to the pot or slow cooker. Bring to a boil over high heat. Reduce the heat to low and simmer, covered, for at least 8 hours and up to 24 hours (for maximum nutrient extraction). If using a slow cooker, cook on low for 24 hours. Keep an eye on the broth to ensure the bones stay fully submerged in water. Add more water if needed.
  • In the last 10 minutes of simmering, add the parsley (for an extra mineral boost!).
  • Strain the broth through a large mesh sieve placed over a large heatproof container. Discard the vegetables and bones. Transfer the broth to the fridge to cool, then skim off any fat that rises to the top.
  • If drinking the broth as a healing remedy, add sea salt or miso to taste prior to sipping. Or use as the base in our Flu-Fighter Chicken and Rice Stew or any of our soup recipes.
  • Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. For individual servings, pour the broth (after cooling) into silicone muffin or ice cube trays, freeze, and transfer to gallon-size freezer bags.