A delicious, versatile and necessary part of any healthy household.
- 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
- 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.
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 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.
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.
Let food be thy medicine
Suffering from a digestive disorder, feeling run down or just plain down? Need nourishing? Then warm up a small cup of this wonderful tonic daily and attest to its amazing healing power. Healthy gut...healthy body and mind!
- To develop a richer, fuller flavoured broth, cook off your bones for a few minutes before adding vegetables and water. This can be done on the stove top or throw them in the oven for 10 minutes.
- I personably don't add lots of strong flavours to my broth like ginger in case I want to use it in say an Italian flavoured meal.
- For a real immune boost, see my recipe for my Asian Immune Boosting Broth.
- I've dedicated a whole post to ways to use bone broth (besides soups and casseroles), lots of great ideas you'll find here.
- If making broth with beef or lamb bone you will need to simmer it for much longer (24-48 hours) as the bigger the bones, the longer they need to extract the goodness.
Do you love bone broth or do you have a question about this post? Then post me a comment below, I'd love to hear from you.