Delicious and oh-so-easy Bone Broth Recipe
Bone broths are an essential food, cooking ingredient and base for any meal during Autumn and Winter. You can make broth out of any meat according to your tastes: lamb, beef or marrow, turkey, duck, fish or ham hock.
What you’ll need:
A large crock pot or stainless steel pot to put on the stove or in the oven. Electric slow cookers also work when put on high heat and later turned down.
- Your choice of raw bones: beef marrow bones or 2 x chicken carcasses
- Clean, filtered water: 4 litres for every 1kg of bones
- Natural sea salt: 1/4 teaspoon for every litre of water
- For every 1kg of bones add 100g vegetables: carrots, leeks, onions, garlic, celery, parsley, thyme, rosemary, oregano
- 3 tablespoons of Apple Cider Vinegar (make sure it contains the ‘mother’) for every litre of water. This is important for mineral extraction from the bones and vegetables
- Add all ingredients to your pot, bring it to the boil and then let it simmer for 6-12 hours depending on how much you are making and available time
- Strain broth from meat & vegetables, which you can use in other meals if desired
- Once the broth has cooled, skim the fat off the top. Save this to saute vegetables in, or discard.
- Store in the fridge for up to 5 days, otherwise freeze in containers
You can drink the bone broth on it’s own, add to soups, bolognaise or other meals. Consuming regularly throughout the cooler months will help improve your gut health, boost energy and add valuable nutrients to your diet.