Better Than Botox Bone Broth

bone broth better than botox

Guess what nutrients are needed to replenish your skin and fight signs of aging?
a.) Collagen
b.) Magnesium
c.) Protien
d.) Glycosaminoglycans

If you guessed “all of these” – you’re right! Your body requires all of these nutrients (and a
few more) in order to properly replenish skin and keep you looking young and radiant.
Rather than taking a handful of supplements every day, or trying to ascertain the exact
nutrient contents of your food, there is one simple way to get all of the nutrients your skin
needs – bone broth! Bone broth is packed full of age-busting nutrition: collagen, protein,
magnesium, calcium, amino acids such as glycine and proline, as well as glycosaminoglycans
such as glucosamine, chondroitin, and hyaluronic acid. Talk about a power food!

On this note, I'm sharing recipes to nourish your bone marrow and support your skin
health, reverse signs of aging, and boost your overall health. Below is an easy recipe for chicken bone broth. Click HERE to access the Free Natural Beauty Resource Library and download my bone broth guide containing recipes for Beef Broth and No-Bone Veggie Broth.

INGREDIENTS:

  • Bones and skin from a whole chicken (I used the bones and skin from a store-bought rotisserie chicken)
  • 3 stalks of celery, roughly chopped
  • 3 large carrots, roughly chopped
  • 1 onion, quartered
  • 2 tablespoons raw apple cider vinegar
  • Fresh herbs (optional - I use 4-5 stems of thyme and a small bunch of parsley)
  • Salt and pepper to taste
  • Distilled water

INSTRUCTIONS:
For Stovetop:

  • Place the chicken bones into a 12-quart stock pot, add apple cider vinegar and enough water to just cover the bones. Let sit 30-60 mins.
  • Add the veggies, herbs, salt and pepper to taste.
  • Bring to a low boil.
  • Reduce heat to the lowest setting. 
  • Partially cover, and simmer for at least 5 hours. You may cook it longer - up to 24 hours.
  • Once cooked, strain out the bones and veggies and discard. Pour broth into airtight containers (I like mason jars) and store in the refrigerator for up to 1 week.  You may freeze the broth for longer storage - pour into airtight containers leaving several inches of space at the top to allow for expansion.

For Slowcooker:

  • Place all ingredients in a slow cooker, and fill with water
  • Cook on low for at least 5 hours, up to 12 hours (longer is better).
  • Once cooked, strain out the bones and veggies and discard. Pour broth into airtight containers (I like mason jars) and store in the refrigerator for up to 1 week.  You may freeze the broth for longer storage - pour into airtight containers leaving several inches of space at the top to allow for expansion.
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