A high-quality, nutrient-dense diet is one of the most powerful ways to maintain health and prevent disease. Our gut in particular needs proper nourishment for health to flourish.
Bone broths contain collagen, gelatine and many minerals. It is soothing and nourishing for our gut and for us.
It’s a deep kind of nourishment – you’ll feel the benefit in your own bones!
Bone Broth Basics
Beef and lamb bones (pastured) are best, also chicken and fish bones.
Handy utensils: 2 litre glass jug, 2 litre plastic jug, strainer. A Fast-Slow Cooker is a great kitchen appliance, it will slow cook and pressure cook.
How to make:
- Finished water volume a bit less than 2 litres for convenience. Use an amount of bones suitable for this volume.
- Put the bones in a pot, cover with filtered water, add a little vinegar to help dissolve minerals.
- Some roughly chopped onion and garlic may be added.
- Simmer gently for up to 8 hours or 1 hour in a pressure cooker.
- After cooking allow the pot to cool enough to pick up, pour through a strainer into a glass jug. The bones are good dog food, otherwise they’ll have to be disposed of…
- Set the hot strained broth aside to cool and allow all sediment to settle out.
- When lukewarm (before the fat sets) pour the clear broth off the sediment into a second jug. Dispose of the sediment.
- Put in the fridge to chill, fat will harden on top.
- Skim off the fat, this should be an excellent cooking fat.
- The broth should be a soft jelly. It may be frozen in portions to add to daily meals – keep a stack of small containers handy.
Using Bone Broth
Use the broth as stock for soups and stews.
For a clear soup, add finely chopped root and stalk vegetables and simmer until tender – celery is excellent for the silica. Ancient grains can be added. Pearl barley is a great old fashioned addition if organic barley grain can be found.
The broth is a great comfort food for sick kids. Add enough salt to make it delicious, buttered toast fingers are an added treat. The broth is hydrating and nourishing.
Frozen portions are handy to use as cooking water in vegetables, stews and curries.