Bone broth! High in gelatine, collagen, amino-acids and trace elements, it is extremely healing to your gut, boosts the immune system by helping to fight inflammation and protects and nourishes your joints. Due to its high collagen content, it beautifies and strengthens hair and skin. It is very tasty and versatile in the kitchen, to be added to soups, boiled vegetables, our yummy Supercharged Golden Milk recipe, or simply enjoyed as is. So many reasons to love this nourishing super food!
We have written a post about bone broth here.
Bone Broth
Ingredients
Beef / Sheep Bone Broth
- 3 kg pasture-raised beef or sheep soup bones
- 7 cloves
- 3 tablespoons coriander seeds
- 10 whole peppercorns
- 2 tablespoons apple cider vinegar (optional)
- water
Chicken Bone Broth
- 1-2 chicken carcasses
- 1 kg chicken feet
- water
Instructions
Beef / Sheep Bone Broth
- Add all ingredients except apple cider vinegar to an 11 litre 18/10 grade stainless steel pot.
- Fry the soup bones and spices on low heat for about half an hour. Fill the pot up with water and add apple cider vinegar (apple cider vinegar helps to draw the nutrients out of the bones).
- Simmer on very low heat for 18-24 hours. If I start smelling the broth, I know the heat is too high and I turn it down a bit further. I usually put the broth on in the morning and cook until I go to bed at night. I then turn off the stove, put it on first thing in the morning and cook until the afternoon.
- Strain the bones out and store in glass containers in the fridge. With the fat layer on top, the broth will keep in the fridge for about 7 days and in the freezer for months.
Chicken Bone Broth
- Clean the chicken feet. This is done by pouring boiling water over a few feet at a time, letting it lay in the boiling water for 2-3 minutes (not longer, otherwise the skin won’t come off) and pulling off the skin. Also cut off the nails.
- Add chicken feet and carcasses to a 6.5L pot and fill up with water.
- Simmer on very low heat for 18-24 hours, after which you pour it through a sieve or strainer into 3L glass pots, let it cool and store in refrigerator (I mix the beef and chicken broth in the pots, but that is optional).
Notes
You can make broth in small amounts in your ceramic or stainless steel slow cooker if you do not have a big enough 18/10 grade stainless steel pot (best to avoid aluminium pots!)