Chicken Broth

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Recipe by Naomi Sherman



Comfort in a cup

I had a conversation recently that showed me that not everyone is into bone broth, or broth as I prefer to call it. My friend was horrified that I drink it every day. I’m horrified that she doesn’t, lol.

This is the same broth that your Grandma made, you don’t need to give it a trendy title. I love my broth, it’s both comforting for me and super healing for my damaged gut. I make a big batch every week and store it in individual serves in the fridge so that I can grab it when required.

Try it yourself.



  • 2 bbq chicken or roast chicken carcasses (these bones must be cooked, or roasted in the oven until browned to impart the full flavour)

  • 1 pig trotter (you don’t have to use this but it really helps with the collagen levels of the broth which is super healing to your system)

  • 1 large carrot, unpeeled

  • 4 sticks of celery, leaves and all if you’ve got them

  • 2 onions, unpeeled

  • 2 cloves of garlic, squashed and unpeeled

  • Healthy splash of apple cider vinegar


  • Roughly chop all of the vegetables, leaving all skins on.
  • Put everything into your cooker of choice and barely cover with water, approx. 1.5 – 2.0 litres
  • Pressure cook on high for 1.5 hours / Slow cooker for 24 hours.
    Using a slotted spoon, remove the majority of the solids from the pot and then strain the broth.
  • Add sea salt in small amounts, tasting as you go. When you’re happy with the seasoning, decant into glass jars or containers. I like to use 1 cup jars so that my broth is pre-portioned and ready to go. DO NOT SKIM THE FAT FROM THE TOP! If your broth gels, you’ve got optimum levels of collagen and gelatin going on, which is a win.
  • To serve, zap in the microwave for a minute or two, stir well with a spoon and drink.


  • You can make this in a slow cooker or a pressure cooker. I use my pressure cooker as it is much faster.