Heal and soothe your Gastritis with Chicken Bone Broth

jar of bone broth

Delicious and Soothing Chicken Bone Broth Recipe

This broth is fantastic especially if you’re having a gastritis flare, it’s soothing and nourishing and it’s super easy to make. The first time I tried it I had no appetite at all and when I tried eating anything I felt full after just a couple of bites and felt very uncomfortable. So I slowly sipped on the warm broth and the relief was almost instant.

The nauseous feeling disappeared and my stomach just felt very settled, and weirdly I actually had a glimmer of appetite, to say I was surprised was an understatement.

It contains Collagen and gelatin which are released from the bones as you cook them. These contain anti-inflammatory properties.

So how do you make this amazing broth? well, it’s very easy, especially if you have a slo-cooker, but you don’t need one.

Ingredients

Carcass of Roast chicken or use Chicken thighs/feet bones

2 carrots peeled and cut into chunks

2 sticks of celery

1 onion halved (if tolerated)

A pinch of Himalayan salt

1 teaspoon of parsley or coriander

1 bay leaf

Method

We often have a whole chicken on a Sunday, so once all the meat has been cut off. I literally pull the carcass apart a little and pop it in my slo-cooker.

Then add some vegetables, I use celery and carrots, but if you can tolerate onions that would be good too.

Add a pinch of Himalayan pink salt, and a teaspoon of parsley or coriander and a bay leaf.

Then add enough water to just cover everything pop the lid on and leave for at least 12-18 hours, if you can leave it for 24 hours to get all that goodness out of those bones even better.

Then strain the broth through a colander and then to get all the bits out, put it through a muslin cloth too.

I store mine in plastic containers and freeze them, but you can leave the broth in the fridge for up to a week.

You can either use it as a base for a soup or just sip it throughout the day.

Heal and soothe your Gastritis with Chicken Bone Broth

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