Bone Broth

by Collette White | November 20, 2013

Good Afternoon! I hope this finds you well and that you are having a lovely week so far.

I have to tell you I have jumped on the ‘how great is bone broth’ band wagon and I am excited to share my recipes with you…..my family are loving me for it (I am sure their insides are loving me also!!!)

I heard how great it is a while back from Alexx Stuart and saw Jo from Quirky Cooking sending people to Alexx’s page often to learn more about it. So I made some Beef broth which was enjoyed by my family a lot. A while later I was told by my Miss 9’s health specialist how wonderful bone broth is and how she/we should be having it daily so I came home to make some Chicken broth…which was LOVED!  I have been making it on a weekly basis since then…and always have a stock pile in my freezer! Perfect for a those days when I don’t feel like cooking!
I have heard mixed reports of how long you should cook it for….I have tried it for 48hours down to 4 hours….the difference is the longer I cook it for the more ‘jelly’ it gets. The two most important aspects from all I have researched is ensuring you get good quality chemical free organic bones and don’t miss the cooking in the oven step!

The health benefits for having bone broth on a regular basis is wonderful and if the link from Alexx above has not convinced you, check out this next link all about Gut Health from Naughty Naturopath Mum!

Here is my recipe … Enjoy!

Ingredients

1kg beef, chicken or lamb bones

1/4 cup apple cider vinegar

2 carrots

4 celery stalks

1 brown onion

small bunch of rosemary

small bunch thyme

small bunch of flat leaf parsley

2 bay leaves

good pinch sea salt

water

Method

Place bones in a large baking tray and cook in the oven on 220c for 30-60 minutes (time will depend on the size of your bones, you want them golden but not burnt). 
Add the bones to your slow cooker or large saucepan with the apple cider vinegar, carrots, celery stalks, brown onion, rosemary, flat leaf parsley, bay leaves and the himalayan salt. Cover with water. 

Slow Cooker: Cook for 12-24 hours

Stove top: Cook for 3-8 hours

Remove bones, vegetables and herbs and discard or use them (completely up to you – they are edible, my dogs normally get the veg!). Strain the liquid well and you are left with gorgeous and nutritious bone broth. Once this cooled it will end up with a Jelly like layer or if you are lucky the entire thing will become Jelly. I use this exact recipe each time and my jelly always differs! 

Notes

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,