Adding bone broth to meals wherever possible super boosts the nutrient status of your meals. It provides easily absorbed nutrients like collagen, gelatin and glucosamine that help heal the gut, improve your skin, nails & hair growth, support joints, ligaments & strengthen bones to support wellbeing.
You can make stock or broth from virtually any kind of bone. Chicken, beef, pork, lamb, fish, etc. The more gelatinous the broth is once cooled the better.
You may have noticed that I include bone broth in a number of my recipes instead of stock. If you’re busy, don’t stress. Its quick and easy to make even though it’s cooked for 24hrs.
Chicken broth contains cysteine, an amino acid that thins mucus and clears congestion (one of the reasons chicken soup is an old remedy for colds).
1-2 kgs of organic bones skin & cartilage
2 carrots, chopped medium
2 celery stalks, chopped medium
1 medium onion, chopped medium
4 garlic cloves, smashed
2 bay leaves
Parsley or other herbs you like
2 tablespoons of apple cider or umeboshi vinegar
Sufficient water to cover bones
Add bones to large saucepan or slow cooker
Fill with filtered water until bones are covered
Add in any veges & herbs you like to flavour the broth.
Add a good grind of salt and the apple cider vinegar, which helps extract more from the bones.
Program the slow cooker to cook on low for 12-24 hours. The broth when cooled should be gelatinous.
If cooking on the cook top, bring to the boil slowly. Then transfer to the oven and cook at 120oC.
When it’s ready, pour the broth through a strainer, and discard the solids.
Allow to cool and skim off any excess fat.
You can drink the broth as it is or use it to make soups, casseroles, or any dish that requires liquid added.
Store the liquid in a glass container in fridge for a few days or freeze
If you don’t like the smell of boiling bones, roast them for 20minutes in the oven before adding to the water. This will make a deeper richer broth.
Cheap skate broth – This is what I usually do. My bunny misses out but I use the peelings and tops of vegetables that you would normally feed to him or compost to flavour the broth.