It is so good to get back to basics with one of the oldest homemade foods. Bone broth is rich in essential amino acids proline, glycine, glutamine, vitamins and minerals.
Bone broth is very good for gut health and is a wonderful tonic to help repair and restore the body. Boost your immunity and vitality by drinking a mug every day.
2 chicken carcasses or 4 lbs of beef bones with marrow
(You can get bones from your butcher or use left-over bones from a roast)
3 carrots, chopped
2 celery stalks, chopped
2 medium onions, peel on, quartered
1 tsp whole peppercorns
10 sprigs parsley stalks
2 tbsp apple cider vinegar
Cold filtered water
- Place all the ingredients into a large saucepan/slow cooker and add enough cold water to completely cover the bones whilst leaving an inch at the top of the pan.
- Bring to the boil, reduce the heat and simmer for 36-48 hours.*
- Skim off any foam that rises to the top of the stock (especially necessary if using beef bones) and remember to top up with cold water when required.
- Remove from heat, allow to cool slightly before discarding the solids and strain through a fine sieve.
- Let the stock cool to room temperature, store in a glass/ceramic container (rather than plastic) and cover. The stock can be kept in the fridge for up to 1 week. Alternatively, it can be frozen for up to 3 months.
* The longer the cooking time will mean that the stock is more nutrient dense as more collagen and amino acids will be released from the bones.
** Tip - Make in a large batch and then freeze in small batches so that the stock can be used when necessary. Either drink as bone broth or add to soups, stews, quinoa etc. A wonderful staple food to have ready made in the freezer.
*** Cooking bone broth can release cooking smells for the duration of the cooking time which is why a slow cooker may be preferable to a saucepan. Or light a candle to remove any cooking smells.