How to Make Bone Broth
It takes 24 hours - but oh so worth it!!
2 pounds (or more) of bones from a healthy source (I usually roast a corn-fed/organic chicken and use the bones from that
1 onion, 2 carrots, 2 stalks of celery (all roughly chopped)
2 tablespoons Apple Cider Vinegar
1 bunch of parsley (or any leftover meat-friendly fresh herbs), 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, a few bay leaves
Fresh water, mineral or filtered
You'll also need a large stock pot to cook the broth or a slow cooker in and a fine metal strainer or cheese cloth to remove the pieces when it is done.
Place the bones and Apple Cider Vinegar into your stock pot or slow cooker. The acid helps make the nutrients in the bones more available.
Pour over the water until the bones are covered and let the bones soak for 30 minutes.
Then add the remaining ingredients and more water if needed so everything is covered.
For the stock pot, bring to the boil them simmer over the lowest heat for 24 hours. For the slow cooker, turn on to the low heat setting and leave for 24 hours.
Turn off cooker and let cool slightly. Strain using a fine metal strainer or cheese cloth to remove all the bits of bone and vegetable. When cool enough, store in the fridge for up to 5 days, or freeze for later use.
Ideas for using Bone Broth
Drink it as a hot, nutritious drink from a mug! Adding salt and pepper to taste.
Make a soup
Use in noodle soup (I use the leftover chicken with rice noodles, veg and the broth - easy quick mid-week meal!)
Too steam rice or make cauliflower rice
To make gravy
Most importantly, use bone broth when you are anyone in your family is sick. It will speed up the recovery!