I am an absolute lover of bone broth. Apart from being fantastic for your health it also adds a richness and depth of flavour to your food that feeds the soul too.
Once you know how, it’ easy to make and easy to use in a variety of dishes including soups.
Chicken soup made using the whole chicken, bones and all is a traditional remedy for colds, flus and respiratory infections and now research backs up this wise old wives tale.
Introducing bone broth into your diet is one of the best things you can do to improve and protect your health.
Our ancestors used all parts of the animal. These would have been popped into the pot and left over the fire to feed and nourish as and when needed.
So we humans had always eaten bone broth. I believe we evolved to eat it regularly and consequently it became an essential part of keeping healthy naturally.
I recommend it particularly to my clients that have digestive, fatigue and mood issues as it is very healing to the gut.
And all health starts in the gut.
What we absorb or do not absorb in our gut feeds every other organ and system in the body including our brain, bones, gut and immune system.
Bone broth contains minerals, amino acids, collagen and gelatin. These all benefit us in the following ways:
- Heals the gut
- Protects joints
- Improves hair, skin and nails
- Helps with allergies and sensitivities
- Boosts your immune system
- Strengthens bones
- Reduces inflammation
- Detoxification
- Nutrients are easily absorbed
- Gives you a wonderful feeling of comfort and nourishment
You will need:
- Either a whole chicken or the carcass of a chicken (put everything in including skin even the gizzards if you have them although it’s grand if you don’t)*
- OR beef or lamb bones*
- OR Fish Bones including head, tail and bones if you have them*
- A slow cooker or large saucepan
- Water
- Apple Cider Vinegar (The best is to get one containing the “mother” in your local independent health shop)
- Whatever vegetables you like (onions, garlic, celery, carrots for example)
- Season with sea salt and pepper
What to Do:
- Put the carcass/bones into the slow cooker/saucepan
- Cover with water
- Put in 2 to 3 tablespoons of good quality apple cider vinegar
- Heat slowly so that it comes to the boil and then
- Cook on the lowest heat for at least 8 hours up to 48 hours if it’s beef
- Every now and then remove the scum that rises to the top
- You will know it’s finished when you can press a bone with your finger and it crumbles.
- Strain it to take the bones out and if you used vegetables put them back in the broth.
This can be stored in the fridge. The layer of fat that hardens on top will protect it. However, once you break through the fat the broth should be used.
Alternatively you can freeze it for later. You can even freeze it ice cube trays. When you are cooking rice, bolognese etc throw a few cubes in straight from the freezer. Simple!
Use it in the same way you would use stock cubes and you will get the idea.
And of course it’s a wonderful base for and kind of soup.
If you have any questions about this please do email me with them.
Health and Wellbeing Naturally