Homemade Broth for Digestive Health

Our research on the Elusive Anti-Cellulite Diet comes down to two factors: nutrient-density and digestion.  Bone broth provides benefits on both these fronts.  There’s a reason homemade stock is a key ingredient in traditional cuisines all over the world.

Why Bother with Bone Broth?

Being the sister of a chicken farmer, I learned how to make homemade stock long before I learned of its impressive health benefits. I made it because it smells wonderful as it simmers away on the stove,  because it makes good use of parts that were just going to be thrown out anyway, and everyone knows broth is good to have on hand in case you feel a cold coming on.

But the health benefits of homemade bone broth extend far beyond its cold-fighting superpowers.  Real bone broth contains an array of minerals that are easily absorbed by the body.  It also contains things like glucosamine and chondroitin which are released when the joints and cartilage break down into the stock.

Homemade Broth is Easier Than You Think

If you’ve never made homemade bone broth before, it might seem like an intimidating task.  But it’s actually incredibly easy.  Here’s how I do it (of course, there are limitless variations on this theme).  A day or two before I make the stock, I roast a chicken for dinner.  I tend to take the easy way here, so I just toss some potatoes, carrots and onions in the roasting pan, add the chicken and sea salt, and then roast it at 350 for 90 minutes.  I get a few good meals out of the meat, and reserve the carcass for making stock.  If I don’t have time to make it right away, I put the bones in the freezer for later.

Making stock is just as easy.  I put the carcass in a large pot with a few coarsely chopped onions and carrots, maybe some garlic cloves, cover with filtered water, and add a splash of vinegar to help break down the bones (I use apple cider vinegar).  Then I bring the pot to a boil for a few minutes before reducing it to a low simmer.  Then I enjoy the aroma as the stock simmers away for several hours. A lot of people let it go overnight, but I haven’t tried that yet.  When the water gets low, I’ll add more.

The final step of the process is to strain out the bones and veggies and cool the remaining liquid in the refrigerator.  I know I’ve done well when the broth turns into a gelatinous glob when it cools.  The gelatin contained in homemade stock is what makes it such a healing food for the digestive system.  This gelatin is derived from collagen in the animal’s skin and bones. (hmmm…  cellulite is caused by the breakdown of collagen bands in the skin… do you think there could be a connection?)

Do you have any tips for making bone broth at home?  Is it something you would try?

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Kris says:

I really agree with this! One of my new goals is to not only use my carcass from a whole chicken, but to also use chicken feet. I think the chicken farmers at the market saved me the last bag of chicken feet this past week because I ask for it so often (they usually run out before I get there). YAY for bone broth!

Here is a link to my first experience using chicken feet:


Thanks for the link, Kris. The broth you made looks wonderful. So thick and rich! Although I must admit, the site of those chicken feet on the kitchen counter was a bit startling!

Kris says:

You're welcome!

I added you to my linky love this week! Thanks for the great post 😀


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