Immune-boosting, nutrient dense and anti-inflammatory, bone broths made with pastured chicken, vegetables and herbs like turmeric and ginger are full of nutrition and excellent for skin, digestion and arthritic inflammation. Want to know the secret to really gelatinous broth? Adding Ethical Farmers pasture raised chicken feet and chicken bones.
2 - 2.5L water (enough to cover the bones)
2 celery stalks, chopped
2 medium carrots, chopped
1 onion or a couple of shallots or leeks, chopped
4 tbs apple cider vinegar or lemon (or 50:50)
2 cloves of garlic
2 bay leaves
1 tsp whole peppercorns
Handful parsley (you can add any other combination of fresh or dry herbs you love)
Chef-size pinch of Australian salt
Gently simmer in a pot or slow cooker overnight (at least 8 hours) for maximum nutrient and mineral extraction.
A good bone broth will taste delicious and set to a wobble in the fridge. Use as a base for soups and stews or have a hot cup or two each day with grated ginger, turmeric, lemon and fresh pepper. Keeps in the fridge for 5 days or the freezer for 5 months.