Bone and Vegetable Broth
Gluten free │ Dairy free │ Nut free │ Paleo
Total Time: Beef: 48 hours | Chicken: 24 hour
- 3-4 grass-fed beef stock bones OR 1 chicken carcass (available at Valley Butchers)
- 3 Tablespoons organic apple cider vinegar (use a cloudy one that contains ‘the mother’ ie. Bragg)
- 3 bay leaves
- 6 cloves
- 1 brown onion, quartered
- 2 carrots, sliced
- 2 garlic cloves
- 1 stick celery
- 2x 2cm cubes fresh ginger root
- 1 teaspoon iodised sea salt
- 3 pinches ground pepper
- Add all ingredients to slow cooker. Fill pot to the top with water. Set to low and cook for 48 hours for beef bones, or 24 hours for chicken carcass.
- Top up with boiling water half way if significant evaporation occurs.
- Strain bones and vegetables. Tip: line your strainer with a chux cloth (or equivalent) before use. Strained broth liquid should be clear.
- Broth can be used as a base in soups, stews, hot pots, even curries, or as a hot beverage.
Bone and vegetable broth provides a complex of beneficial nutrients including collagen, the amino acids (proteins) glycine, proline and glutamine, and easily absorbable forms of calcium, magnesium, phosphorus, silicon, and other minerals. It also contains glucosamine and chondroitin sulphates – two compounds commonly used to help osteoarthritis. Broth is known to be beneficial for gut health, skin, joints etc.