• Natalie Gibson

Bone Broth


Bone broths are made by boiling bones of healthy animals with herbs, spices and vegetables. They are nutrient dense, therefore powerful health tonics.

Bone broths are also inexpensive and very easy to make.

The simmering causes the bones and ligaments to release healing compounds and minerals that are easily absorbed and utilized by the body.

Benefits include; improved digestion, immune health, brain health, skin health and anti-inflammatory.


I love to make a big pot of bone broth in winter and use it as stock for other meals or to sip on a cup whilst I am making dinner.


Please use organic bones where possible to ensure we are getting the best quality produce.





Ingredients:


- 1 kilo (or more) of bones from a healthy source

- chicken feet for extra gelatin (optional)

- 1 onion

- 2 carrots

- 2 stalks of celery

- 2 tablespoons Apple Cider Vinegar

- 2 cloves of garlic

- Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste.



Method:


1. If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. You can place them in a roasting pan and roast for 30 minutes at 180 degrees celcius.


2. Then, place the bones in a large stock pot. Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.


3. Rough chop and add the vegetables (except the parsley and garlic if using) to the pot.


4. Add any salt, pepper, spices, or herbs. Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer for at least 12 and as long as 72 hours (beef 48 hours, chicken or poultry 24 hours).


5. During the first few hours of simmering, you'll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away.

I typically check it every 20 minutes for the first 2 hours to remove this.

Grass-fed and healthy animals will produce much less of this than conventional animals.


6. During the last 30 minutes, add the garlic and parsley, if using.


7. Remove from heat and let cool slightly.


8. Strain using a fine metal strainer to remove all the bits of bone and vegetable.

When cool enough, store in fridge for up to 5 days, or freeze for later use.


**It may not look that appetising at first but once strained you will have a delicious and nourishing clear broth**



This becomes the base for my veggie soups, stews or bolognese sauce.





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