Homemade Healing Bone Broth
I have made my fair share of bone broth over the years but during the summer months have let this habit slip. Last school holiday’s my son broke both bones in his lower leg at the skate park and if you have ever had kids with broken bones you can understand how helpless that can make you feel. There’s not a lot you can do for broken bones but it did spark my interest in getting back into the habit of making bone broth. Why? Bone broth has a massive amount of nutrition and healing benefits including phosphorus to aid in bone health. It’s high in calcium and magnesium amongst many other things. There’s many brands, powders and concentrates on supermarket shelves but they can be super expensive. Save yourself the $20-30 and make this easy homemade bone broth it from scratch.
Bone broth has MANY nutritional benefits including:
- Increase in collagen
- Highly nutrient dense,
- Immune booster
- Improves digestion
- High calcium and magnesium content
- Phosphorus for bone and tooth health, perfect for a broken bone
- Supports hair skin and nails
Most of all it tastes great! Heading into winter and the cooler climate it’s a great immune booster which will aid in fighting off those imminent winter bugs. The most time-consuming step is cutting up the veg which only takes a few minutes, and after that you let it be to simmer and work its healing magic.
- 2 onions
- 3 carrots
- 2 cloves of garlic
- 3 stalks of celery
- Bunch of parsley
- 5kg organic chicken bones (or beef, lamb, fish, pork etc, make sure to use connective bones such as feet, necks, backs) I get my bones from Dirty Clean Food
- 1 cup apple cider vinegar
- Water to cover
- Herbs and spices optional (whichever is your fave!)
- Roast bones in the oven on 180deg for an hour.
- Cut the onion, carrot and celery into chunks (leave skin and all on)
- Add onion and garlic to roasting tray for 30 minutes.
- Place everything into a large pot.
- Add water until the veg and chicken is covered (approx. 4 litres).
- Bring the broth to the boil, once it has reached boiling reduce to a simmer.
- During the first few hours of simmering, you’ll need to remove the impurities that float to the surface, use a big spoon to scoop off and throw away. You’ll need to keep an eye on this for the first two then only intermittently.
- Leave it mostly covered and simmering for up to 12 hours (if you don’t want to leave it overnight you can put it in the fridge and resume in the morning)
- Remove from the heat and let it cool slightly. Strain using a fine metal strainer to remove all of the chicken and veg.
- When cooled, store in a glass jar (one big jar or you could do small individual ones) in the fridge for up to 5 days or freeze for a later date.
Editor: Rayne Bryant
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