I had a couple of requests for a bone broth recipe, so here’s what I use. I do this weekly so try to keep it as easy as possible.
- 2 or 3 free range chicken carcases
- 1 large onion quartered
- 2 garlic cloves
- 1 tablespoon of rock sea salt or Himalayan rock salt
- 1 bay leaf
- 2 tablespoons of apple cider vinegar, or other vinegar (acidic nature draws minerals out of chicken bones)
- 3 or 4 carrots cut into chunks
- 2 sticks of celery cut into chunks
- 5 or so sprigs of parsley (added in final 10 minutes increases calcium content)
Put all the ingredients (except parsley) in a large pot and fill with filtered water. Bring to a slow boil and then reduce to lowest temperature. ‘Scum’ will rise to the top, scoop this out. Then it’s all good to be left over night (can do it for up to 24 hours if you wish). In the morning add the parsley 10 minutes before turning it off. Once cooled pour and store into large glass jars with a decent seal so broth stays fresh for the week. I’ve broken so many glass jars because I don’t wait for it to cool enough! A layer of fat will develop on the top when refrigerated, it is okay to include this when reheating (wouldn’t recommend it if you don’t use free range chicken though as the toxins are stored in the fat).
Note: You can be flexible with the types and amounts of vegetables and herbs you use, these amounts seem to be the best flavour for us. You can also use a whole chicken instead and then pick the meat off for an easy meal.
Heat up, sip and enjoy 🙂