Drink this lemon ginger bone broth to stay healthy all winter long!

Healthy and comforting, chicken bone broth boasts a generous amount of natural gelatin that warms and heals your body during the cold, chilly weather.

Today, we’re making a drinkable brew that packs lemon peel and fresh ginger, which has great anti-inflammatory properties.

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To make the bone broth, begin by sautéing diced vegetables with ginger and garlic in a large pot until soft. Next, add in strips of lemon peel along with chicken drumsticks, water, lemon juice, and salt. Bring to a boil, then reduce heat to the lowest possible setting and partially cover the pot, allowing the ingredients to simmer all day, or a minimum of 3 hours.

Remove the chicken and vegetables from the broth and set them aside for another purpose – I love shredding the chicken meat and then stir-frying it with zucchini noodles or cauliflower rice for a quick and nourishing meal. Pour the broth through a cheesecloth-lined fine mesh sieve, pour into Mason jars, and drink up! You can refrigerate leftover broth for up to one week.

Tip: Feel free to swap the onion, celery and carrots in this recipe for turnips, parsnips, or any of your favorite root veggies.

Felicia Lim

Drink This Healing Lemon-Ginger Bone Broth for Colds & Flu

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Total time:3 hrs
10 mins

Cook Time: 3 hrs 3 hours

Prep Time: 10 mins 10 minutes

Serves:4

Drink This Healing Lemon-Ginger Bone Broth for Colds & Flu

Recipe by: Felicia Lim

Drink this lemon ginger bone broth to stay healthy all winter long.

Tools

• Large pot
• Fine mesh sieve
• Cheesecloth

Ingredients

• 1 T coconut oil, melted
• ½ large onion, diced
• ½ cup celery, diced
• ½ cup carrots, diced
• 1 2-inch piece of ginger, peeled and sliced into thin strips
• 3 garlic cloves, whole
• Peel from 2 small lemons, cut into 1-inch strips
• 5 chicken drumsticks
• 6 cups water
• ½ T lemon juice
• 1 t salt

Instructions

• Melt the coconut oil in a large pot over medium-low heat. Add the diced onions, celery, carrots, ginger, garlic, and lemon peel. Cook 5 minutes, until the onions have softened.
• Add the lemon peel, chicken drumsticks, water, lemon juice and salt, and bring to a boil.
• Reduce the heat to the lowest setting and let the ingredients simmer with the pot partially covered for at least 3 hours.
• Remove the chicken and vegetables and reserve them for another use.
• Pour the broth through a large fine mesh sieve lined with a cheesecloth.
• Pour the broth back into the pot and reheat before serving.
• To store, let the broth cool to room temperature and then transfer to a glass jar. Refrigerate for up to one week.

Looking for Paleo ingredients? Here’s what we recommend:
Cold pressed coconut oil (Viva Naturals)

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