My fondest memories of growing up were usually on my grandmothers farm. More specifically in her kitchen, which housed a rocking chair, couch, big table for gathering and wood stove that was constantly running. Both to keep us warm and cook her nourishing food.

The one constant was a pot of bone broth simmering away through the day to make the next stew, meal or simply to drink and ward of the sniffles. As is often the case, our grandparents farm wisdom was rooted in knowing which science is now showing in research.

Part of what I love about making stock for our family, is that I feel my grandmother in the kitchen with me. A cup of tea in hand, fussing about making sure everyone is loved and cared for. Smell is so powerful, it brings me right back to the farm kitchen.

Now it is time to pay forward that tradition to my children.

Bone broths help support your immune system, nourishes your joints, nourishes and helps heal the gut lining which can support reducing allergies, food intolerances and GI symptoms, just to name a few benefits. From a Chinese medicine view, it also nourishes the kidneys which is something I will do with most clients working with me.

Its simple to make:

Place approximately 2 lbs of left over chicken bones (or the left overs from a whole chicken) into a deep soup pot
Add chicken feet if you have them for extra collagen.
Add left over celery ends, carrots, onion, herbs (I keep left over ends in the freezer and pull them out when I am making broth)
2 Tbsp apple cider (helps to extract marrow from the bones)
Two inches of ginger cut (warming, aids digestion and flavour filled)

1. Fill the pot with water so that the bones are covered by 3 inches of water.
2. Bring to a boil and then simmer until it is just slightly bubbling.

The length of time to cook varies.

For those who tend toward histamine responses, shortening the cooking time initially to 1.5- 3 hrs is helpful.

Otherwise, 24 hours simmering works.

Same recipe for beef except use beef marrow, knuckles and stewing bones. I don’t add ginger to Beef stock. Simmer beef bones for 4-5 hours for those with histamine issues, 24 hours if none. Note: I like to roast my beef bones and onion for 20 min before adding to the pot for more flavour!

Aim to drink a mugful a day through the winter months or when you are feeling run down. Otherwise, freeze it and use it when you make soups and stews!

There are great resources on line. One of my most loved and used books is Nourishing Traditions by Sally Fallon.