6 Hour Soulful Chicken Bone Broth

The comfort of broths and soups are very much loved in my home and in light of my very first recipe-based blog post, I have decided to go with a simple, budget friendly yet essential recipe that you could pocket as a kitchen staple.

In the recent weeks, I have spent a significant amount of time experimenting on broth recipes after being inspired by Jennifer McGruther’s – Broth and Stocks from the Nourished Kitchen (I highly recommend the book for broth enthusiast).

“In preparing homemade broths, you participate in the tradition of kitchen wisdom that has nourished the bodies and satisfied the bellies of generations upon generations of healthy people worldwide. It is a simple yet powerful practice”

Chicken Bone Broth

This wholesome chicken broth recipe is infused with root vegetables and leafy vegetables which not only give you a recipe filled with protein, calcium, magnesium and beneficial minerals but comforts and restores. Amino Acids found within Bone Broth also have plenty of anti-inflammatory effects – hence why loads of people take bone broths to recuperate from illnesses.


  • When boiling bone broths, adding an acid like apple cider vinegar or white wine help to further extract minerals from the bone.
  • You can enjoy this as it is or it can also be used as a base for additional ingredients. I’ve used it as a base and added thick slices of salmon, serving it up with hot fragrant rice.
  • Make use of your leftovers – these Chicken Drumstick bones were from dinner!
  • Don’t be limited by keeping it boiling at the stove, whip out the crock pot and boil it overnight!

6 Hour Chicken Bone Broth

Preparation Time: 6 Hours
Serves 4


  • 6 – 8 Chicken Drumsticks Bones
  • 6 Chicken Feets
  • 2 Medium Sized Carrots
  • 2 Medium Sized Potatoes
  • 1 Medium Sized Cinnamon-Vine/ Chinese Yam
  • 2 Medium Sized Potatoes
  • 1 Packet of Baby Bok Choy/ Xiao Bai Cai
  • 1/2 cup of Barley
  • 1 1/2 tsp of sea salt
  • 1 tbsp apple cider vinegar
  • 8 -10 cups of water


  • Wash then blanche all the bones with hot water
  • Place bones in a soup pot then add the water and apple cider vinegar. Leave for 1/2 to 1 hour to let the minerals draw out
  • Add vegetables and let it boil under low heat (Top up with more water – if need be)
  • Boil under steady heat minimally for 6 hours (You can boil it up to 72hours!!)
  • Once the broth is ready, use a fine mesh sieve to strain out all the scum so you’re left with a clear, thick hearty broth.
  • These can be stored in glass jars and kept for up to 2 days in the refrigerator or 6 months in the freezer.




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