I really don't understand the hype around bone broth. To me, it's something I've been eating since I was a little kid. Nonna would cook up a big batch of brodo (Italian for broth) for me and my siblings, and cousins, and anyone else around, at least twice a week. In 2018, my childhood staple is referred to as bone broth and I can't think of a less appetising name for a dish that's meant to be good for you. The minor difference between my family's recipe and the stuff you can buy from often over-priced health food stores is the texture — bone broth is just liquid, all chicken and veggie chunks (so, the joy) are nixed. Another glaringly obvious omission, after trying way too many, is the flavour. A lot of the pre-packaged varieties taste like dirty, bone-gritty water, which isn't enough to keep me sipping daily for the health benefits, if I'm honest.
A visit to Vaia Pappas (herbalist, facialist and founder of Vaia Beauty, who believes in treating skin and health concerns from the inside out) and a chat about the benefits of bone broth for my irritated, hormonal chin bumps and it was clear that I needed to get on the health elixr train I was once obliviously on. Its healing properties are like a wonder drug for gut health and the flow on from that is healthy-looking skin. And just like that I was convinced.
This old-school style of healing doesn't need to be store-bought, in fact, making it at home is easy and just as good for you. Vaia's recipe is a slight tweak on the one you probably grew up on, with the addition of the anti-inflammatory powerhouse spice, turmeric, and lemon. Make a batch of this broth (this is definitely a weekend job to allow for the bones to soften and the bone marrow to release) and sip on a warm cup daily, your entire body (gut and skin especially) will thank you. Our tip: opt for a more appetising descriptor, if possible.
- 1 whole organic chicken
- 2 heads of garlic
- 2 onions
- 1-2 carrots
- 1-2 celery sticks, leaves included
- 1 teaspoon turmeric (freshly grated)
- 1 lemon to squeeze
- Salt and pepper to taste
- Clean chicken and place into a large pot (I use a 7-litre pot) with enough water to generously cover the chicken.
- Allow for the water to boil and as the surface fills with brown foam, use a spoon to remove it. Keep doing this for a couple of hours.
- Add veggies and spices and simmer on a low heat for as long as possible (12 hours minimum).
- Once you're happy with the taste, strain all the ingredients out and squeeze fresh lemon into the broth.
- Decant and pour into non-plastic storage and freeze them.