Electrolyte-Boosting Bone Broth Shot
A savory, mineral-rich broth to combat dehydration-induced headaches during Whole30, with no added sugars or hidden irritants. This American-inspired Whole30 recipe, ready in about 285 minutes, pairs chicken bones, apple cider vinegar, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 30 calories and feeds 8, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs chicken bones
- 2 tbsp apple cider vinegar
- 1/4 tsp sea salt
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 6 cups filtered water
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place 2 lbs chicken bones in a large pot, add 6 cups filtered water and 2 tbsp apple cider vinegar. Bring to a gentle simmer over medium-low heat, uncovered, and cook for 4 hours, skimming any foam that rises to the surface.
- Step 2: After 4 hours, add 1/4 tsp sea salt, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Simmer uncovered for 30 minutes until the broth is fragrant and deeply flavored, then strain through a fine-mesh sieve into a bowl.
- Step 3: Cool completely, then refrigerate for at least 2 hours until congealed. Scoop 1/4 cup of the gelatinous broth into a shot glass for immediate electrolyte replenishment.
