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Recipes

Bone Broth

  • Prep: 10 MInutes
  • Cook: 8-48 Hours
  • Serves: -
Nutrition
Calories -
Carbs -
Fat -
Protein -
Free From

Ingredients

  • 1kg+ of bones (* see note below)
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 2 tbsp apple cider vinegar
  • 2 cloves garlic
  • Filtered water
    OPTIONAL

  • 1 tbsp Celtic Sea or Himalayan Pink Salt
  • 1 tsp peppercorns
  • Additional herbs or spices to taste, e.g. rosemary, thyme or dried mixed herbs
    TO SERVE (OPTIONAL)

  • 2–3 organic egg yolks (these gently poach in hot broth or you can stir them in to make a creamy broth).

*A Hug In A Mug
When selecting bones for your broth, always try to source them from grass fed animals or free-range, pastured poultry. Soaking the bones and cooking them for long periods of time creates a broth rich in proteins and
minerals.
Places to find good bones include:

  • From a local butcher, especially one who butchers the whole animal
  • From local farmers who raise grass-fed animals (ask at your local Farmer’s Market)

Method

    You will need a large casserole pot or slow cooker to cook the broth in, and a sieve to remove the pieces when it’s done.

  1. Place the bones in a large stock pot. Pour (filtered) water over the bones and add the vinegar. Allow to sit for 20–30 minutes in the cool water. The acid from the vinegar helps to make the nutrients in the bones more available.
  2. Roughly chop and add the vegetables to the pot. Add any salt, pepper, spices or herbs, if using.
  3. Bring the broth to a boil and then reduce to a simmer. If using a slow cooker, set to a low heat. These are suggested times to cook the bones:

    4. ★ Beef broth/stock: 24-48 hours
    ★ Chicken or poultry broth/stock: 24 hours
    ★ Fish broth: 8 hours

  4. Remove from the heat and allow to cool slightly. Strain using a sieve to remove all the bones, fat and vegetables.
  5. Store in a glass jar or bowl in the fridge. The fat will set on top and can be scooped off and kept for cooking vegetables.
  6. Broth will keep for up to 5 days, or you can freeze it for later use.