HOT SIPS: The Ultimate Bone Broth Recipe Hack

There’s nothing quite like wrapping your hands around a steaming mug of something warm and nourishing—especially when it comes with a heap of health benefits. Enter bone broth: the OG of hot sips that’s not only packed with protein but loaded with collagen, minerals, and amino acids that help keep skin glowing, joints flexible, and muscles fueled. While store-bought bone broth can get pricey, we’ve got the solution to create this nutritious elixir at home. Think: an endless surplus of bone broth with all of the benefits, but without the hefty price tag and unnecessary additives.

PREP: 20 min | COOK: 12 hrs | Serves 12+

INGREDIENTS: 

*This is the regular chicken bone broth version. Add some infusions with other vegetables such as fennel, ginger, and chilis.

• Rotisserie Chicken; remove meat and skin

• 3 Carrots

• 3 Celery sticks

• 1 Onion

• 1 tsp Turmeric

• Salt

• Filtered water

INSTRUCTIONS: 

• Preheat oven to 400F. Wash carrots and celery and cut into large pieces (no need for these to look fancy; they just infuse the broth) and cut onion in half keeping the skin on. Once oven is preheated, roast carrots, celery, and onion on a sheet tray with a sprinkle of salt for about 20 minutes.

• While vegetables are roasting, add chicken carcass and filtered water to a large pot until the chicken is completely covered. Add 1-2 large pinches of salt and cook on medium heat, uncovered.

• Once vegetables are lightly roasted, add to the pot with chicken and water. Add additional water as needed to ensure everything is fully covered.

• *Note: Whenever you add more water to the pot, add several more large pinches of salt.

• Cover the pot and reduce heat to a simmer. Allow to cook, checking regularly to ensure it is not boiling, for at least 8 hours (ideally 12 hours). Add more water and stir as needed to keep everything covered.

• *Optional: skim the fatty layer off the top of the broth with a spoon as it is cooking. For a more collagen-rich broth, omit this step.

• After at least 8 hours, and broth reaches a golden color, taste it with a spoon. The broth should be flavorful and delicious. If it is still lacking flavor, keep it cooking for several more hours and add more salt.

• Strain the broth into another large pot or container, be sure to squeeze the juice from the vegetables.

• Keep in the fridge for up to one week, or freeze in a mason jar.