Bone broth is one of the most nutrient dense, nourishing foods you can feed your body. If you are feeling under the weather or a little run down, boiling a big batch of bones from grass-fed, free range animals is a fantastic way to help support the body in times of need.
The magical healing properties of a good quality bone broth are endless.
The anti-inflammatory properties and high potency of minerals obtained include calcium, phosphorus, magnesium and glucosamine which all assist in healing the body from the inside out, giving you a beautiful, glowing complexion and strong immune system. Skin conditions such as acne, eczema, rosacea, and psoriasis can all be alleviated by healing the gut and improving digestion through the goodness of bone broth.
The gelatin and collagen found in grass-fed meat bones have amazing anti-ageing properties, helping to diminish fine lines and wrinkles and boosting skin radiance.
Not only is making bone and vegetable broth a great way to use up any vegies past their use by date, it’s also a cost-effective way of making a super healthy, nutrient dense meal. Always hold onto left over chicken carcasses and meat bones after a roast and pop into the freezer. I like to make a big batch every Sunday to use in meals throughout the week. There is just no comparison between making your own and store bought powdered stocks. Not only does homemade taste like real food, stock powders you buy are full of artificial flavours, colourings, preservatives, not to mention laden with MSG.
Where possible, always try and choose free range, grass fed meat as the bones contain more nutrients and healthy fats for your body to absorb.
Beautifying Bone Broth:
- 1 carcass from a Free Range chook. (In this photo I have used chicken necks sourced from my local free-range butcher). You can also use a free range smoked ham hock, or beef/pork bones which are cheap as chips from your local butcher or farmer’s market
- 2 dried Bay leaves
- Any off cuts or vegetables that need using up. (In this recipe I have used Kale stalks, tips of a leek, red onion, celery leaves, carrots)
- A handful of fresh herbs. In this recipe I have used sage, thyme and marjoram from the garden
- 2 smashed cloves of garlic
- 1/4 teaspoon whole black peppercorns and Himalayan sea salt
- Approximately 1.5 liters of water
- 2 tablespoons of Organic Apple Cider Vinegar –If you really want to super charge your broth in terms of health properties, this is the secret ingredient. Adding a dash of apple cider vinegar helps extract more nutrients from the bones.
Place all contents inside a pot, slow cooker or pressure cooker. If you are cooking on the stove or slow cooker, bring the contents to a light simmer and cook for at least 6 hours. Alternatively, if you have a pressure cooker, cook on high for 1 hour.
Once the broth is ready, strain and let it cool. If you like you can remove the meat bones and you have a beautiful, nourishing vegetable soup. I like to strain completely and portion and freeze the stock to use in different recipes such as casseroles, soups, risottos and sauces.