Bone broth is full of healthy nutrients, including vitamins, minerals, amino acids, and essential fatty acids. Use as the basis for soups and stews to increase their nutrient density. It also contains collagen and gelatin, which are particularly helpful in pregnancy, postpartum and as we get older.
Ingredients
Serves 3–4 litres depending on your pan size.
- 2 kg beef bones, chicken carcasses or lamb bones
- Onion peelings, leeks or celery ends
- Fresh ginger and/or turmeric (optional)
- 1 tbsp black peppercorns
- A good splash of apple cider vinegar
Method
- Place all your ingredients in a large cooking pot and cover with cold water. The water level should cover the bones by about 5 cm.
- Cover with a lid and bring to the boil. Reduce the heat and simmer, with the lid on, for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. The longer the better!
- Strain the liquid, pour into glass bottles, leave to cool, then refrigerate. Bone broth will keep in the fridge for several days or up to a week if you leave it undisturbed, as a layer of fat will form on the surface and keep it sealed from the air.
- Alternatively, you can also make Bone Broth using a slow-cooker. Just turn to high and cook for 12 hours or more.
- Broth will happily keep in the fridge for up to a week. Divide your batch between 2 containers. This will allow you to use up one jar over the first few days while the second forms a fat layer which will keep it good for the second half of the week.
Serving suggestions
- Bone broth makes a great base for any of our soup recipes!
