Bone Broth

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.

Bone Broth
Prep time
Cook time
Total time
This bone broth recipe is simple and ready in about 3 hours. With natural collagen and the antiviral properties of ginger and garlic, this drink is one you will want to have on hand all flu season long!
Recipe type: Soup
Cuisine: Pakistani
Serves: 2 cups
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4-6 chicken pieces ( I usually use the back and wings)
  • 1 inch knob ginger
  • ½ onion, chopped
  • 1 teaspoon salt
  • 4 peppercorns
  • 1 tablespoon coconut aminos (optional)
  • 3 cups filtered water
  1. sauté the chicken in some olive oil and minced garlic.
  2. Add enough water to cover the chicken, salt pepper and chopped onion.
  3. Add 1 knob ginger and just let it cook, covered for 2 - 3 hours on low heat.
  4. Once done, strain and mash the softened onions through the strainer to get the juice out. You’ll have just the broth. Season as needed.
  5. Add 1 tablespoon coconut aminos to finish off.
  6. Enjoy!

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!



Spread the love

Leave a reply

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.