Basic Bone Broth Recipe

August 24, 2017 0 Comments

Basic Bone Broth Recipe

Bone broths are all the rage at the moment. Adding bone broth goodness to your diet has incredible gut healing properties which can help with better digestion, skin, nails, hair and overall health.

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 consuming animal products, which go beyond just protein.

Consuming bone broths (or stock) you're giving your body the benefits of all those forgotten extras, without having to gnaw on bones.

Five benefits of bone broth:

  1. Economical - making bone broths is very 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 joints 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

INGREDIENTS

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

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

Simmer for 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 the 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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