OK I know…. everyone has a bone broth recipe on their blog these days. Its nothing new – in fact its been around for centuries. But did you know just how good it is for you?! I drink it for breakfast, lunch or dinner. Its so warming and once you have a batch in the fridge or freezer, you can use it as a base to make your favourite soups and stews too.
The health benefits are endless due to the high amount of minerals that leach from the bones during the cooking process, but here are just a few of the main ones:
- It can help to restore and rebuild the gut
- Its great for arthritis and joint pain
- It can reduce inflammation in the body
- It’s a digestive aid
- Keeps our immune systems strong
Everyone seems to do it slightly different, but this is how I have been doing it and its working perfectly!
Approx. 2kg of bones – preferably from a butcher that has grass fed/pasture raised/organic
Approx. 3 liters of filtered cold water
½ cup apple cider vinegar
2 onions quartered
3 carrots peeled
3 celery stalks
fresh herbs – thyme, rosemary etc
- Place the bones in a large saucepan with the apple cider vinegar and cover with water. Allow to stand for approx. 1 hour.
- Add remaining ingredients, ensuring there is enough water to cover and bring to the boil.
- Turn the heat down to a simmer, cover and allow to cook for 8-12 hours.
- Allow the broth to cool in the pot and using tongs remove the bones.
- You can now either strain off the broth or blitz the meat and veggies in a food processor for a thicker broth.
- Store in glass containers/jars and use within a week.
- You can always freeze a batch in a plastic container/ice cube trays once its completely cooled to use within 6 months if you have too much.