Bone broth, the age old superfood! It truly is the key to health + vitality! And it really is so much easier to make than you think.
Now there is a few key things to remember to get the best from your broth.
- The Quality of the Bones Matters. We are using the off cuts so it’s generally still quite cost effective to source bones from grass-fed, antibiotic + GMO free animals. Remember we are extracting all the nutrients for our Bone Broth so we want them to be of high quality.
- Don’t Trim Your Bones. You may be a little turned off by the fat + cartlidge that is still remaining on the bones. This is good! This is part of where the nourishing goodness comes from.
- Use Filtered Water. Again you want your Bone Broth to be as free from additives as possible. Tap water can contain chemicals which we want to avoid if possible.
This recipe uses a slow cooker as that is my preferred method, I can just set + forget. Others like to boil their Bone Broth on the stove top which would result in the same cooking time. Another option would be to use a pressure cooker (which I think I need to invest in). If you have one of these, cut the cooking time in half.
The benefits of Bone Broth start at the Gut + reach out to our immune system, our skin, our muscles + joints + even our moods. Incorporating just one cup a day of Bone Broth will add to your overall health + vitality.
What Do I Need?
- 1kg of Chicken, Beef or Lamb Bones
- Water to cover the bones
- 1-2 Tablespoons of Apple Cider Vinegar
- 1 medium Onion, peeled + quartered
- 2-3 Garlic Cloves, peeled + halved
- 2cm of Ginger Root, peeled + sliced
- 1 Tablespoon of Turmeric, ground or 1 fresh Turmeric, peeled + sliced
- 2 Carrots, chopped
- 3 stalks of Celery, chopped
Let’s Do This!
1. Place everything into a slow cooker.
2. Cook on low for a minimum of 12hrs + maximum of 48hrs
3. Allow to cool a little before carefully removing the larger bones + vegetables. Then you can use a strainer to separate the remaining ingredients.
4. Store in a sealed container in the fridge for up to a week. Any excess can be frozen.