Bone Broth Recipe

Benefits of Consuming Bone Broth

You may have heard that consuming bone broth is good for you but you’re not sure just why. 

I already know why it’s good – take me STRAIGHT TO THE BONE BROTH RECIPE

Nutrition

Bone broth stock is packed with loads of easy-to-absorb, essential and non-essential amino acids (the building blocks of proteins), collagen/gelatine, which help form connective tissue. These nutrients all support healthy digestive function, strong immunity and joint health and other body processes.

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A Few of the major benefits of bone broth

  1. Good for the Gut
  2. Support healthy skin
  3. Supports Immune System Function
  4. Detoxification Support
  5. Joint Protective

HOW TO MAKE BONE BROTH

You can use pretty much any bones – we recommend getting them from organic, grass-fed animals – this way you’ll avoid the antibiotics and hormones commonly used in animal farming.

You can use any of the following:

  • A piece of meat on the bone
  • Fish carcasses or fish heads
  • A whole chicken or chicken carcasses even left-over bones from that roast (use organic bones if you can, or bones from a small local farmer)
  • Beef, lamb, pork etc – including pork trotters. For long/large bones, have the butcher cleave them into small chunks.
  • Giblets from chicken, or other poultry

Bone Broth RECIPE

Exact amounts are up to you, but here’s a guide

INGREDIENTS

  • Chopped celery stalks & the leafy green tops
  • Carrots – chopped into chunks
  • 1 onion – sliced
  • Put the bones into a large saucepan and fill it with water. Add:
  • 2 tablespoons apple cider vinegar for every 4 litres of water
  • 1 tsp salt (unless using pork bones)
  • 1 teaspoon whole black peppers roughly crushed
  • 2 cloves of garlic
  • Herbs: any combination of thyme, turmeric, sage, rosemary, ginger, parsley

METHOD

  • Bring to boil, removing any foam from the surface as it forms.
  • Cover with lid and simmer on low heat. Let it reduce to half the volume – this will take an hour or two – then strain and reserve the liquid.
  • Return the solids to the pan, add more water, herbs, veges and cider vinegar to the pot and boil again. This time simmer for 6-24 hours.
  • You can also use a pressure cooker – cook the bones for some 3 hours. You can also drain and recook with fresh additives to draw out more nutrients from the bones.

After cooking, allow the broth to cool (in the fridge). A layer of fat will form on top. This protects the broth beneath. Discard the fat before you use the broth.

Bone broth can be stored in the refrigerator for 3 days; in the freezer for 6 months.

It is recommended to have up to four cups of bone broth every day – depending on the strength of the broth (concentration), your health and reason for having it. Use it as the base for soups, or concentrate it down to use in sauces, casseroles, and so on, or simply drink as a broth before meals – just like drinking miso soup.

TIP: Soak your bones/carcasses in a weak brine with added apple cider vinegar (or white vinegar if you are histamine sensitive) overnight – in the refrigerator. Discard the brine before cooking.

ENJOY!

Don’t want to make it? Buy our frozen chicken bone broth here.  Pickup in-store only.

Note – if you find that bone broth makes your digestion, or other symptoms worse, an investigation is indicated! Please contact us for an appointment!

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