Bone broth really is a gut healing miracle. Cooking the bones releases a dense stock of collagen and minerals to help support digestion, reduce inflammation, strengthen your bones and joints and promote good skin.
Prep Time 20 mins
Cook Time several hours
- 2 tbsp apple cider vinegar
- 2kg organic bones (chicken, beef, venison and lamb all work well)
- 1 medium onion sliced
- 3 carrots chopped coarsely
- 2 chopped celery sticks
- 1cm ginger sliced
- 1 tsp turmeric
- 1 tsp mixed herbs
- 2 bay leaves
- salt and pepper, to taste
- Place the vinegar and bones in a saucepan, slow cook or pressure cooker and cover the bones with water. Leave to sit for 30 mins whilst you prepare the vegetables.
- Add the vegetables, herbs and spices to the pot and begin to boil.
- If using a saucepan or slow cooker, boil the liquid and then reduce to simmer with a lid on for 12-24 hours. The longer it cooks, the more nutritious and denser the flavour. Strain the liquid and discard the bones
If using a pressure cooker (I like to use the Instant Pot), pressure cook for 3 hours on a medium setting. Once ready, strain the liquid into a separate pan. Set the liquid to the side to cool. Keep the bones and put them back into the pressure cooker. This time round, only cover the bones two thirds in fresh water. You can add more vegetables, herbs and spices if you want to keep the flavour strong. Cook again under pressure for 3 hours on a medium setting. Once this cycle is done, strain the liquid and mix it with the first batch of stock and discard the bones.
- Once cool, place the liquid into jars and freeze for up to one month or keep in the fridge for 3-4 days. The stock will turn into a jelly at fridge temperature. That is all the wonderful collagen you have managed to get from the bones. It will turn back into a smooth liquid once heated.
- Enjoy in stocks, stews or just drink from a mug for a warm and gut soothing clear soup.
Don’t skip adding vinegar! This step is important because it helps pull all of the valuable nutrients out of the bones and into the water, which is ultimately what you will be consuming.