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BONE BROTH

Difficulty level: Easy

Time: 10 minutes prep time

Image by Kadir Celep

Bone broth is full of the structural building blocks that we know as collagen, which helps to build and regenerate healthy hair, skin and nails.  Bone broth is also rich in gelatin, which acts to heal and seal the gut lining, so is great for those with digestive issues.  

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It is also packed full of other nutrients including vitamin K, fatty acids, proteins such as calcium, phosphorus and magnesium, to name a few.

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Bone broth cooks for at least 48 hours to reach its full potential.  At this point, the cartilage and tendons break down and release anti-inflammatory compounds known as chondroitin and glucosamine into the broth, which help our joints stay nourished and flexible.

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Broth can be made using the bones from any animal, however best results are from using beef joint bones, chicken feet or fish.

Ingredients

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2kg organic free range bones of choice

​Bouquet garni including herbs of your choice

Filtered water

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Optional use

30ml organic apple cider vinegar

(this can help to extract minerals from the bones, however, can make your stock cloudy!)

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Method

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  • Place your bones of choice into a slow cooker or an extra large soup pot (slow cooker is preferred due to length of time the broth needs to cook)

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  • Place bouquet garni and apple cider vinegar (if using) into pot and add filtered water to fill.  Be mindful that the liquid will reduce over time.  I usually fill my slow cooker to the brim.
     

  • Turn onto the lowest heat and place the lid on.  Let slow cook for at least 48 hours, at which point check the bones for the 'crumble factor'.  If they crumble in your finger tips, the broth is done.

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  • Let the broth cool before straining the bones and bouquet garni.  Store in a glass jar in the fridge. Your broth is now ready for use!

Tips:  Bone broth is great for making in advance and storing in the freezer for later use.

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