Chicken soup isn’t just good for the soul: There’s a reason that it’s prescribed by doctors and mothers alike when you’re feeling under the weather. All bone broths — beef, chicken, fish, lamb and more — are staples in the traditional diets of every culture and the basis of all fine cuisine. That’s because bone broths are nutrient-dense, easy to digest, rich in flavour and they boost healing.

Bone broth or stock was a way our ancestors made use of every part of an animal. Bones and marrow, skin and feet, tendons and ligaments that you can’t eat directly can be boiled and then simmered over a period of days. This simmering causes the bones and ligaments to release healing compounds like collagen, proline, glycine and glutamine that have the power to transform your health.

BONE BROTH

Jo Holden

This nutrient rich, healing recipe for bone broth is easy to make. I like to fill ice cube trays or jam jars to freeze it in for easy use over the week.

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Prep Time 20 mins

Cook Time 1 d

Total Time 1 d 20 mins

Course Gut Health

Ingredients

  

• 2-3 kg Bones of your choice chicken carcasses, lamb bones (usually free from the butchers) or use the saved bones from your roast, such as chicken, lamb shoulder or bone marrow bones
• A generous splash of apple cider vinegar or lemon juice this can help to extract the minerals from the meat bones
• 2 handfuls of any onions leeks, carrots or celery ends, any seaweeds like komchi or dried mushrooms like shitake
• Seasoning to taste
• A few dried bay leaves

Instructions

 

• Place bones in a large stainless steel pot or a crockpot, add apple cider vinegar and water
• Add more water if needed to cover the bones by 5 cm
• Add the vegetables bring to a boil and skim the scum from the top and discard.
• Reduce to a low simmer, cover, and cook for 12-24 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
• During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavour and minerals.
• Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
• Add sea salt to taste and use the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews or any recipe that requires stock.