Bone broth has some amazing health benefits ranging from getting rid of wrinkles, easing arthritic pain to even healing leaky gut!! The source of these benefits can attributed to the high quantities of collagen that are so healing for the entire body. Collagen is the basis of all tissue; bone, teeth, skin, muscle and joints making bone broth the perfect drink for everyone ranging from toddlers to athletes!!! It has become the latest trend in healthy living!
Bones are the mineral store of the body and bone stock is packed full of these healthy minerals and collagen which help to keep our own bones and teeth in optimum condition as well skin elasticity. There is no comparison to the store bought versions which lack gelatin and often contain MSG. The gelatin contains fat-soluble vitamins and it helps the body to absorb the minerals. In times of sickness a cup of stock is useful for any colds, flues or tummy problems… it also helps repair a leaky gut! J
I recommend investing in a slow cooker if you’re going to start making your own broth. You can pick one up for between €30 -€50 and they can be left on over night without worrying!
- Leftover bones and joints from an organic or free-range animal. Break the bones to release marrow. (Butcher can do this for you in bigger bones)
- 4-5 litres of water (bottled is best as tap water contains chloride and fluoride)
- 1 large onion
- 2 large carrots
- 2 celery stalks chopped roughly
- 2 table spoons of apple cider vinegar
- 2 cloves of garlic added in the last half hour of cooking
- Herbs like parsley, rosemary, basil, thyme or oregano
- 1 tablespoon of dried seaweed flakes will increase nutrient value.
- Place the bones into the slow cooker and pour in bottled water to cover the bones and add in the vinegar. Let sit for 1 hour in the cool water. The acid helps make the nutrients in the bones more available.
- Roughly chop and add the vegetables to the pot. Add any salt, pepper, spices, or herbs that you like. (Except if using parsley and garlic they are added near the end!)
- Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer for between 4-24 hours. This will vary depending on how much time you have yourself but the longer you leave it the more nutrients will be in the stock!
- During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A foamy layer may form and it can be easily scooped off with a big spoon. Free range and organic animals will produce much less of this than battery animals.
- When it’s finished strain the liquid discarding the bones and vegetables and only keeping the liquid. Don’t be tempted to remove the gelatin or fatty globules these contain most of the nutrients and they will be the tastiest part for making soups and gravies!
- Homemade Broth will last 3-4 days in the fridge or you can freeze it using a silicon muffin tray to make your own homemade stock cubes!
- For illness, autoimmunity or leaky gut I recommend 1 cup every evening before bed. This will support the body to do repair work while you’re asleep!