Basic Bone Broth Recipe

July 03, 2016 0 Comments

Basic Bone Broth Recipe

Sunday is a great day for setting yourself up for the week. In an ideal world I have enough time to pre-cook a few things like roast vegetables, soups and baked goods and make a few batches of bone and vegetable stock to use throughout the week. It doesn't always go to plan, but hey that's life and you just deal with it. For the Sundays that you do have a little time up your sleeve here's a little recipe to throw in a pot or slow cooker.

Before meat became perfectly sectioned and sold wrapped in plastic, it was eaten with bones, cartilage, marrow still on. By doing away with all the ugly extras, we've taken away the true benefits of meat, which are far beyond protein. Making stock or broth, it really doesn't matter what you call it, you're giving your body the benefits of all those extras, without having to gnaw on bones.

Five benefits of bone broth:

  1. Economical - making bone broths is ery cost effective and ethical, as every part of the animal is used and not wasted.
  2. Stronger immune system - all the minerals found in bone broths will help strengthen your immune system. A Harvard study even showed that some people with auto-immune disorders experienced a relief of symptoms when drinking bone broth, with some achieving a complete remission.
  3. Stronger bones and connective tissue - eating cartilage will help you make cartilage. Cartilage is found in between joins of bones. Easy to eat when they are simmered down into a broth.
  4. Better digestion - bone broths are rich in gelatin that aids digestion and has been used successfully in the treatment of many intestinal disorders, including hyperacidity, colitis and Crohn's disease.
  5. Better sleep - the glycine in bone broth has been shown in several studies to help people sleep better and improve memory.


Basic Bone Broth

Prep time: 5 mins | Cook time: 10 hours |  Serves: 2-3L


Your choice from 1-2 chicken carcasses or about 1kg of Lamb/Beef/Ham/Pork bones with or without meat or Fish bones and heads
1/4 cup raw, organic apple cider vinegar
Sea salt and pepper to taste
Handful of chopped fresh parsley
Celery tops
1 chopped onion
fennel stalks and tops

Place bones, apple cider vinegar and salt into a pot or slow cooker, cover with water and bring to a simmer.

Simmer over 3 -6 hours (hard or large bones may simmer for up to 10 hours eg beef bones).

Skim surface of scum. Any meat and cartilage will fall off bone.

Add chopped herbs and vegetables in the last hour of cooking.

Strain and serve as a clear broth with lemon juice and freshly cracked pepper OR freeze in 2 cup containers and freeze and pull out to use in soups.

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