Nateur Cooking with Kacie Carter

Ultimately, what you put in your body, shows up on your face. We’ve rounded up some of our favorite wellness experts to share their go-to recipe for glowing skin.

Name: Kacie Carter

Instagram: @kaciecarter

Job Description: chef and co-founder of Honey Hi, holistic nutritionist

Eat this for: Immunity, vitamins, nutrients, resilience.

Time & Place: A mug anytime of the day, use it to deglaze your pan while cooking veggies. Also, use as a base for soups, stews, braising, or anywhere you can squeeze it in really. 

Skin Food: Broth is the ancient healer for all cultures, all cuisines, all bodies. Skin included.

Relieving Recipe to treaty anxiety: I ritually make broth with leftover chicken’s I roast for dinner. I keep the bones in the freezer until I have enough for a batch. 

COVID-19 Silver Lining: The downfall of the collective illusion that we were ever in control. 

Skincare mantra: Embrace the oils!

24 HOUR CHICKEN BONE BROTH

  • 2 chicken's worth of chicken bones
  • water
  • black peppercorns
  • bay leaf
  • square of kombu seaweed
  • splash of apple cider vinegar
  • 1.5 carrots
  • 4 stalks of celery
  • 1 onion
  • 2 sprigs rosemary
  • 6 garlic cloves
  • parsley sprigs
  • thyme

Start with leftover chicken bones (about two chicken’s worth). I like to add a few feet and necks as well that I grab from the butcher for extra gelatin. Add bones to the bottom of a large pot and fill enough water to cover by 3 inches. Add a few black peppercorns, bay leaves, a square of kombu seaweed, and a splash of apple cider vinegar. Bring to a boil and then reduce heat to low. Cover pot. Simmer overnight for 12 hours. The next day, add 1.5 sliced carrots, 4 stalks of chopped celery, 1 onion cut into large chunks, 2 sprigs rosemary, 6 cloves of garlic, and let simmer for another 10 hours. During the last 2 hours of cooking, add parsley sprigs, thyme, and a bit more rosemary. Strain through a mesh sieve and adjust salt to taste. I like to reheat mine with a little turmeric, coconut milk, and chili flakes, and garnish with Maldon salt and fresh herbs.

Written by Jena Scaccetti