How to make bone broth
Immune-boosting, nutrient dense and anti-inflammatory, bone broths are best made with high quality pasture raised chicken or pork, or grass fed beef or lamb bones. This is a nutritious and nurturing traditional food that is excellent for skin, digestion and inflammation.
1 kg bones (plus any extras like chicken feet, necks or wings, great for wobble!) or 1 broth bird
2 onions skin on, washed
5 cloves garlic skin on, washed
2 large carrot skin on, washed
2 large stalks celery
1 tbsp black peppercorns
5 bay leaves
50g apple cider vinegar
- Rinse the bones and put them in a pot, fill the pot up with water and bring to a boil. Boil for 5 min then discard the liquid and clean the bones under cold running water.
- Once the bones are clean add them to your pot with the remaining ingredients and fill the pot up with filtered water. Turn the heat to high until it come up to a simmer then adjust the temperature and stabilise to a low simmer with the lid on.
- Cook the broth for a minimum of 5hrs and up to 24hrs. The longer you cook the broth the more rich and flavourful it will be .
- Keep an eye on the broth if you are going to cook your broth for a long time, you may need to top it up with water, especially overnight.
- Once the broth has finished cooking remove all vegetables and bones and strain the broth.