Mon & Wednesday: 2:30PM - 6:30PM Tues: 9AM - 5PM Thur: 10AM - 2PM

  • Why Bone Broth?
    • Bone broth is an easy and nutritious way to support skin, bone, joints and cartilage health.

      • Cartilage is the key component of ligaments (what holds bone to bone) and tendons (what holds muscle to bone).
      • Homemade bone broth is rich in calcium, magnesium, phosphorus and other trace minerals.  The minerals in bone broth are more easily absorbed by the body than in supplements.   
      • Bone broth contains both glucosamine and chondroitin, common natural remedies for arthritis.  Glucosamine and chondroitin are thought to help mitigate the deleterious effects of arthritis and joint pain preserving the bone and cartilage.  
      • Bone broth is also rich in glycine which supports the body’s detoxification process and is used in the synthesis of hemoglobin (the iron binding component of a red blood cell), and other naturally-occurring chemicals within the body.  Glycine also helps in the synthesis of bile salts supporting digestion and the secretion of gastric acids.  
      • Proline is also rich in bone broth and when paired with vitamin C, supports good skin and cartilage health.  
      • The marrow of the bone used to make the broth is rich in gelatin.  Gelatin is a high source of protein.  It helps heal the lining of the intestines and can also support skin, bone and hair health.
      • Find my favorite recipe for roasted chicken bone broth below.

Roast Chicken Bone Broth


  • 1 Leftover Roast Chicken Carcass
  • Vegetable Scraps (celery leaves, onion trimmings, carrot peels, garlic, etc.)
  • 2 Bay Leafs
  • 1 Tablespoon Cider Vinegar


  • Pick the chicken carcass clean of as much meat as possible.
  • Add the chicken carcass, vegetable scraps and bay leafs to a crockpot.
  • Pour filtered water over the carcass until covered.
  • Add cider vinegar.
  • Cook in your slow cooker on low heat.
  • Continue to cook the broth until the chicken bones become flexible and rubbery, for 24-hrs or longer.
  • Strain the broth through a fine mesh sieve and pour into mason jars.
  • The broth should gel, but it is not necessary.
  • Use as a soup, in soups or in anything else that needs water (ie. quinoa or pasta).