Bone Broth
Servings: 4 litres
A delicious, versatile and necessary part of any healthy household. This Healthy Bone Broth recipe is a simple and nourishing way to make the most of leftover chicken bones and vegetable scraps. It's packed with nutrients and can be used as a base for soups, casseroles, or enjoyed on its own as a warm, healing tonic.
Ingredients
- 2 organic chicken carcass -leftover from a roast or you can buy them raw
- 700 g organic wings, feet, necks or legs -approx. (any gristly, boney bits)
- 2 carrot/s (large) roughly chopped (no need to be delicate, just big hunks will do)
- 2 stick/s celery -roughly chopped (I often use the tops with the leaves stripped to reduce waste)
- 1 stem from the base of the broccoli and/or cauliflower, -roughly chopped (again to reduce waste, plus there is lots of goodness in the stem)
- 1 onion/s -peeled and quartered (omit if you are onion-free)
- 3 clove/s garlic -unpeeled and halved (omit if you are garlic-free)
- 1 tbsp apple cider vinegar -helps to extract the gelatin and minerals from the bone
Optional extras
- 1 tbsp dulse flakes -for extra minerals
- Any herbs extra vegetables -things like the stems of herbs or vegetables or any scraps can be thrown in. I keep the leaves of herbs for salads and garnishes and use the stems I would otherwise throw away in stocks. I also pick the leaves from my vegetable patch that are half eaten by caterpillars to add to the stock.
Instructions
- Put all of the above into a big pot and add enough water to fill the pot. Bring to the boil, then cover and reduce the heat to a very low temperature so that the water is very, very gently simmering.
- Simmer for 12-24 hours, with the lid on. The longer the better as more of the good stuff is extracted with time (I personally aim for 24 hours). If a bit of scum develops, just skim it off. I find with organic chicken this is minimal.
- You may also need to add a little extra water to top the pot up once it's been cooking for a while.
- Let it cool at room temperature, then strain off the solids. If there are any meaty bits you can pick them off and use them for lunch or dinner.
- Season according to taste. I find a good amount of sea salt really transforms the flavour of broth.
Store
- I fill different sized jars, glass pyrex containers and even ice cube trays with the broth and use for soups, casseroles, risotto or any other dishes needing stock. You can also freeze into silicon muffin trays for ¼ or ½ cup measures. The stock will keep in the fridge for up to a week, or can be frozen for up to 3 months.