Bone broth is a wonderful, versatile, nutrient rich, gut healing tool. You can use it as a drink, or simply add it to stews, soups or casseroles. Bone broth is rich in calcium, magnesium and phosphorus. The gelatine is useful for healing the gut lining and supporting digestion, the broth also contains the anti-inflammatory amino acids glycine, proline and arginine.
Although good quality organic bone broth is readily available in most shops and health food shops, nothing will ever beat making your own.
In order to make the most out of homemade bone broth make sure that you select bones from quality grass-fed organic sources. You can use, beef, pork, chicken or lamb.
Ingredients
This recipe makes 3 litres.
- 1kg beef bones, marrow bones or 1 chicken carcass, sawed or bashed into pieces.
- 1 whole head of garlic, peeled (optional)
- 2 carrots, chopped
- 1 onion, quartered
- 2 celery stalks chopped
- 1 bay leaf
- 2 tbsp apple cider vinegar
- 1 strip of kombucha seaweed (optional)
Method
- Place all the ingredients together in a large saucepan with a lid. Add 3-4 litres of filtered water to generously cover the ingredients. Bring to the boil over a high heat and boil vigorously for 2-3 minutes. Lower the heat to the point that it is barely simmering and cook for at least 8 hours. Top up with water as needed.
- To make life easier after the intense boil, the contents may be transferred into a slow cooker on high heat and left for the 8 hours. You will still need to monitor and add water accordingly.
- Strain the stock through a sieve/fine-mesh strainer.
- Cool and store in the fridge for up to 3 days. Once completely cooled a layer of fat will rise to the top, skim this off (this can be used for cooking if you like).
The stock can be frozen and kept for 1 month.