Nourishing Bone Broth

This is the broth I reach for when someone’s sick, when dinner needs depth, or when I just want to know what’s in every spoon.

Made with chicken feet, a whole carcass, and naturally sweet veg like corn and carrot, it’s rich in collagen, low-tox, and toddler-approved. I keep it in the freezer and use it all week — in porridge, noodles, or just warm in a cup when we need a little extra comfort. Gentle, mineral-rich, and deeply comforting, it’s the quiet base of so many meals in our home.

Why I love it

✔️ Gut-friendly and immune-supporting
✔️ Rich in collagen from chicken feet
✔️ Naturally sweet from corn and carrots
✔️ Toddler-approved and freezer-friendly

Ingredients:

- 1kg chicken feet
- 1 chicken carcass
- Any collected cooked or raw bones (optional)
- 1 onion, quartered
- 2 slices ginger
- 4 garlic cloves, smashed
- 3 small carrots, roughly chopped
- 1 corn, cut into quarters
- 2 tsp salt
- 1 tsp whole white peppercorns
- Water to cover

Instructions:

1. Blanch the chicken feet and carcass in boiling water for 3–5 minutes to remove impurities. Rinse, wash well and drain.

2. Place all ingredients into a large stock pot or pressure cooker and cover with water.

3. For stovetop: bring to a boil, then reduce to a low simmer. Boil covered for 6 to 24 hours, topping up with water as necessary.

4. For pressure cooker: cook on high pressure for 3-4 hours, then allow natural release.

5. Remove bones, bring broth to boil until reduced to 1/4 of pot. This helps make it more concentrated and take up less space in the fridge.

6. Strain and store. Skim fat if preferred, or leave for added richness.

7. Keeps in the fridge for 3–4 days, or freeze in small portions for easy use.

👶🏻 Toddler-Friendly Version:

Use this broth as a base for porridge, noodles, or steamed rice. It’s rich in minerals and gentle on tiny tummies. Perfect for recovery days or picky eaters.