Ben has been perfecting this recipe for a long time now and we use the resulting broth as a drink on its own or we use it to make soups & casseroles etc.

The healing properties of the bone broth are endless but a key feature of it is the collagen from the chicken bones. Collagen is key in healing leaky gut.

The aim is to make at least one batch per week and to consume some each day. The chicken carcasses used should be organic otherwise you’re just boiling all the hormones and chemicals out of a non organic chicken’s bones. Just pure goodness from an organic one! We source ours from Abel & Cole– a couple of quid for a couple of carcasses. You may be able to source yours from a local organic butcher.

Most bone broth recipes recommend that you simmer for many hours e.g. 12-24. This is to fully release all the minerals and collagen from the bones and connective tissue. If you have a particularly sensitive gut, you may find the high levels of histamine in this type of broth a bit too much for you initially. So you may want to start off by simmering for just 1 1/2 hours while your gut heals and slowly increase the times.


  • 2 organic chicken carcasses (some meat and skin left on is good)
  • A chopped onion
  • Around 20 black pepper corns
  • 2 bay leaves
  • 2 Bouquet Garni teabags
  • 4 dessert spoons of Apple Cider Vinegar
  • Around 4L of mineral water to cover ingredients in your pan. (You may need to add more after simmering for a while.)
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The method is fairly straightforward…

  1. First, place the carcasses in the pan and pour the apple cider vinegar on to them. Allow them to sit in the vinegar for 15mins. This will help the minerals to leach out from the bones.
  2. Chuck everything else in the plan!
  3. Turn the hob on high and bring to the boil.
  4. As soon as it has started to boil, turn it down to a simmer (to avoid excess histamine/glutamate release) and start your timer then. Cook for at least 1 1/2 hours depending on gut sensitivity. (See above for details)
  5. Once cooked for the desired amount of time, you will need to allow it to cool a little and then strain all the solids out using a sieve. You can add some of the cooked meat from the bones back into the broth if you wish.
  6. The broth will keep in the fridge for around 3 days.

You can use your broth to make soups and casseroles or drink it as it is. If you are drinking it on its own you can add a little grated ginger or lemon zest for some zing. To thicken it up you can add goat’s cream or yoghurt.

Broth is great to drink anytime of the day, we drink it when we first get up and again before bed.


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