Homemade bone broth (or stock) is an excellent source of minerals. It is well known to heal and repair the digestive track, it is excellent for bone health and its high collagen content makes it a super skin booster. The trick is to cook the broth for a long time over low heat with some vinegar, which helps draw out the minerals into the cooking water.
This is a basic recipe for broth made with chicken bones. I like to freeze the chicken carcasses after making roast chicken. When I have two carcasses in the freezer I make this easy bone broth, which can be used to increase the nutritional value of soups, sauces, stews etc.
Ingredients:
- 2 whole chicken carcasses
- 2 carrots, roughly chopped
- 4 stalks celery, roughly chopped
- 1 onion, cut into quarters
- 1 tsp dried thyme
- 1 tsp peppercorns
- 2 bay leaves
- 1 tbsp of Apple Cider Vinegar
- handful of parsley leaves
Preparation:
- Place all the ingredients, except the parsley in a large pot with 3 liters of cold water.
- Slowly bring to a low simmer
- Continue to cook with the lid ajar for about 2 hours. Don’t bring to a full boil
- Remove the lid and allow to cook for another 1 hour
- Add the parsley leaves 10 minutes before the cooking time is finished
- Strain the broth through a fine-mesh sieve
- Chill and remove congealed fat
- Store in the refrigerator for up to 3 days, or in the freezer for up to 3 months
