24 Oct How to: Make bone broth
Learning how to make a good bone broth is essential for both mastering basic cooking skills, but also to ensure you have a healing remedy on hand whenever you feel the need for it.
I like to use bone broth to enhance the flavour and nutritional content of a dish. When I make soups or cook; rice, lentils, or quinoa I will use broth instead of plain water.
Bone broth is a rich source of both minerals from the bones, as well as collagen from the joints. The minerals are used by our body to help maintain bone and teeth structure or to facilitate a multitude of chemical reactions. When collagen is heated it is broken down into gelatine, which is more easily absorbed by the body and is essential for maintaining great skin structure and soothing an irritated or damaged gut.
Whether you are looking for a way to slow ageing and wrinkle formation, give your body the nutrients it needs for strong bones, heal your gut, or simply add flavour to your meals then bone broth is the way to go.
You can use the recipe below to make both beef, lamb or chicken broth, don’t get caught up in making sure you have the exact spices or vegetables to add in, bone broth is very easy to make and not an exact science.
- 1 chicken caracas or 1-2 kgs of beef bones
- 4 chicken feet (optional)
- 1 whole onion, skin on, cut in half
- 3 celery stalks, cut in half
- 2 carrots, cut in half
- ¼ cup apple cider vinegar
- 5 peppercorns
- 2 bay leaves
- 2 garlic cloves
- 3-4 litres of water
- Place all ingredients, except for the garlic, into a large stock pot.
- Place pot on a moderate heat until it comes to a boil, then turn down to low.
- Top up with water every few hours as water boils off and skim off any grey scum that comes to the surface.
- Keep stock on low heat for 8-10 hours, add the garlic in the last hour.
- Leave stock too cool, then strain and store in glass jars.
- You can change up the flavour of the stock by using which ever herbs or spices you like. A great addition is ginger, star anise, chilli and tamari for an asian style broth.
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