This bone broth or yakhni recipe is super easy and can be cooked on stove top or left in the slow cooker overnight. This was a staple at my grand parents’ home in Pakistan and growing up I remember my grandfather (nana) insisting we drink this before our meals. Little did we know how great this magic concoction is for our gut!  Today, bone broth is the talk of wellness circles for balancing the immune system. With collagen from the chicken bones and powerful compounds like gingerol from ginger and allicin from garlic, you can’t find a more potent drink to balance the immune system.

After being prescribed this by my functional doctor recently, I try to have some on hand at all times and usually just use up all the unwanted pieces like the wings and back during my regular cooking. The rest of the chicken is used for curries and other recipes. This recipe yields 2 cups but you can do a whole chicken too and that will yield close to 6 cups. you can then use up the meat for sandwiches etc.

I also sometimes like to put everything in a slow cooker and let it cook up all night and then store the broth in mason jars and stocked in my freezer.  All that is then needed is to thaw, heat and drink up!

The added kick from the coconut aminos really uplevels this broth and makes it more enjoyable. You can use soy sauce if you don’t have trouble with gluten.

I hope you try this recipe. If you do, please share how it goes! Tag me in all your pics on instagram @eatdrinkpure so I can see your creations!