Anti-Inflammatory Bone Broth for Glowing Skin

10 ingredientsPrep: 30 minsCook: 4 hrs 10 mins
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Alice SunJan 11, 2024

This is a perfect stock to make on a Sunday, when you have a few hours at home, watching a Korean drama to decompress before the Sunday scaries truly set in.

In many cultures bone broth has been seen as a medicine and for such good reasons:

  • Collagen is more easily absorbed via broth than via supplements:
  • On the one hand, bone broth contains a lot of collagen itself but through the boiling process, becomes more bioavailable / easier for your body to absorb vs collagen supplements.
  • Helps body PRODUCE more collagen:
  • Just consuming more collagen isn’t necessarily helpful, you actually need to provide the building block nutrients to your body to help it create more collagen. That’s where bone broth really shines! The broth itself contains a ton of other nutrients like amino acids, minerals, and vitamins that are important for collagen production, while most collagen supplements don’t take that into account.

For this stock, I’ve added in a few more Chinese herbal ingredients that have powerful anti-inflammatory properties but these aren’t necessary to get the most benefits from bone broth alone. But if you want to check out most of the Chinese medicinal herbs I use on a daily/weekly basis, I’ve created a list on Amazon here.

Now let’s get into the recipe!

Ingredients (10)

Chinese herbal ingredients (optional but great)

Instructions

  1. Give the bones (5–6 lb) a wash and let them soak in some cold water while you prep the other ingredients

  2. If you’ve got the herbal ingredients, give them a good wash first

  3. Drain the bones then add to a pot with the washed herbal ingredients

  4. Add enough water to cover everything by 1 inch, then drop in the ginger (1 head) and tangerine peels (2–3)

  5. Bring to a boil slowly, making sure to skim off excess scum

  6. Once it’s starting to boil, turn the heat down to low and let it simmer for 4 hours

  7. After that, the meat will be super soft and tender and the broth will take on a much milkier color

  8. Remove as much of the meat off the bones as possible then drain the stock, removing the herbs

Notes

Storage

The stock can be kept in the fridge for up to a week or kept in the freezer for up to a year