Bone Broth
This Pill in a Pot not only has some serious health benefits, but is simple and cheap to make compared to the store bought brands! Some of the amazing health benefits of bone broth are (medicalnewstoday, 2022);
- Bones themselves are rich in vitamins and nutrients, including calcium, magnesium, iron, and zinc.
- Bone broth is a source of gelatin, which may break down into collagen in the body. This is especially important in the joints.
- Some amino acids present within bone broth can be helpful for digestion.
- The amino acids in bone broth may also promote better sleep and boost your immune system.
You will need7 ltr and cover or 4 ltr and Cover.
Recipe
Beef bones. (I prefer to use organic where possible and try and include some tail bones. But any will do.)
Water
Vegetables (These can be wilted and include the skins and leaves)
3 celery sticks
2 large carrots
2 large onions
Garlic cloves smashed
2-3 Bay leaves
Heaped teaspoon peppercorns
1/2 cup apple cider vinegar or white wine.
Water
Vegetables (These can be wilted and include the skins and leaves)
3 celery sticks
2 large carrots
2 large onions
Garlic cloves smashed
2-3 Bay leaves
Heaped teaspoon peppercorns
1/2 cup apple cider vinegar or white wine.
Method
Fill the stock pot with water approx 2/3 full. Add the bones, vegetables, bay leaves, peppercorns and vinegar. Just throw them all in. The order doesn’t matter.
Cover with the vent open. Turn the burner to 3/4 heat until the tone sounds. Close vent turn to low and cook for at least 8-12 hours. The longer the better.
Remove from heat, allow to cool off, strain and then refrigerate the broth ( overnight is best ).
Remove from the fridge and using a hot spoon carefully scrape the fat off the top and discard. You will be left with an amazing jelly like substance. This is full of collagen and immune boosting amino acids.
You can store in the fridge for up to 7 days or freeze in individual ziplock bags to pull out whenever you want just a cup or to use for the base of soups and casseroles.
Cheers to your good health!
Fill the stock pot with water approx 2/3 full. Add the bones, vegetables, bay leaves, peppercorns and vinegar. Just throw them all in. The order doesn’t matter.
Cover with the vent open. Turn the burner to 3/4 heat until the tone sounds. Close vent turn to low and cook for at least 8-12 hours. The longer the better.
Remove from heat, allow to cool off, strain and then refrigerate the broth ( overnight is best ).
Remove from the fridge and using a hot spoon carefully scrape the fat off the top and discard. You will be left with an amazing jelly like substance. This is full of collagen and immune boosting amino acids.
You can store in the fridge for up to 7 days or freeze in individual ziplock bags to pull out whenever you want just a cup or to use for the base of soups and casseroles.
Cheers to your good health!