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Anti-Inflammatory Chicken Broth Recipe

winter warming foods, anti-inflammatory chicken broth, bone broth, collagen, chicken stock

For September 2019 Featured Chef Shauna Gilbert, chicken broth (or bone broth) is a staple in her kitchen. Special thanks to Shauna for this delicious anti-inflammatory chicken broth recipe to share with you.

Making your own bone broth is simpler than it seems, and so much better for you than the pre-packaged stuff. While the chicken and vegetables are simmering down, they release all their sticky goodness into the filtered water, including important amino acids like glutamine proline and glycine, key for creating and repair of muscle tissue, lubricating our joints, and absorption of nutrients. The healthy byproducts of bone broth are numerous as touted by many physicians, health experts, and folks that subscribe to Paleo and other anti-inflammatory lifestyles.

chicken broth, chicken stock, bone broth, roasting chicken

Anti-Inflammatory Chicken Broth BY SHAUNA GILBERT

Makes approx. 3 quarts

US Wellness Meats Shopping List: Roasting Chicken


  • 2 (3-4pound) roasting chickens
  • 1 1/2 large organic yellow onion, washed (retain peel), quartered
  • 2 large organic carrots, washed, unpeeled and halved crosswise
  • 2 organic celery stalks, cut crosswise into thirds
  • 8 large organic garlic cloves, unpeeled and slightly smashed with knife
  • 8-10 sprigs organic fresh flat-leaf parsley
  • 6 sprigs fresh thyme
  • 1 scant tablespoon non-irradiated dried turmeric or grated fresh
  • 1 tablespoon good quality apple cider vinegar
  • 1 tablespoon Himalayan or good quality sea salt
  • 1 teaspoons whole black peppercorns
  • 4 quarts filtered water


  1. Place the chickens, onions, carrots, celery, garlic, parsley, thyme, turmeric, vinegar, salt, and peppercorns in a 16 quart stockpot.
  2. Add 4 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 6-8 hours, skimming off any foam that comes to the top. (Alternatively, you can place all the ingredients into a slow cooker/crock pot set on low for 12-24 hours.)
  3. When finished cooking, set aside until cool enough to handle, and then strain the contents of the pot through a colander.
  4. Discard the solids. I like to divide into 3-4 freezer safe glass jars and store one in fridge to use immediately, and freeze remaining portions.


Pro tip: When roasting chicken, save chicken carcasses and make bone broth once you’ve used up all the meat. I follow the same recipe above just using 2 carcasses instead of uncooked whole chickens.

Shauna Gilbert

Meet the Chef

Shauna Gilbert is a food blogger and Culinary Nutrition Expert (CNE). By paying close attention to the foods she eats, she has been able to almost completely reverse an autoimmune condition. Check out her food blog, Whole Bite for more clean, healthy recipes.