Super cheap and easy to make….
Bone Broth is different to stock as it has simmered for a longer time to draw the nutrients and collagen out of the bones. This makes it super soothing and healing for the gut lining which helps improve digestion and creates the perfect environment for your gut bugs. Quality bones from grass fed and pasture raised animals should be used to get a quality product. You are what your food eats!!
- 2 Kg bones - beef or chicken, grass-fed and organic is best
- 2 tablespoons apple cider vinegar (ACV)
- Filtered water to cover
- Standard: carrots, onions, celery, garlic, bay leaf, peppercorns, cloves
- Asian style: chilli, garlic, ginger, onion, cinnamon stick, star anise, coriander seed, peppercorns
- Roast bones and any extras (see below) in a hot oven (230C) for 20 minutes or until well browned (optional, but adds great colour and flavour)
- Place in a slow cooker on low or in a large stock pot
- Add the ACV and veggies (optional) and cover with filtered water
- Bring to the boil then simmer for 24-48 hours (see notes)
- Allow to cool slightly
- Strain off the liquid and pour into heat-proof bottles or jars leaving a few cm gap at the top if freezing.
- Refrigerate for 5 days or freeze for 3 months
- Add to soups and stews or drink in a cup with a little salt and spices.
- Ask your butcher to cut long, marrow bones into short pieces so the marrow can be accessed
- Use chicken carcasses and also the thigh/leg bones. Make friends with your butcher and ask him to keep them for you.
- The longer you simmer, the greater the nutrient value.
- Do it outside if the smell is too much for you!
- The end result should have a layer of fat on top. Keep the fat for cooking.
- If you boil your broth too hard it won’t become a jelly. The gelatin is still present though.
- Pour carefully into jars a little to each jar at a time so a little fat goes to each jar.