Basic Bone Broth
Preparation Time : 10 minutes
Cooking Time : 9-12 hours
Serves : 3-4
This is a simple recipe that you make a few batches of at once, and then use to add to other recipes to give them that extra umph!
Method:
1. Place the bones / carcass, onions, garlic and ginger on a baking tray and roast at 180 for about 30 minutes. This gives a lovely depth to the flavour of the broth. Remove bones from the oven and add all the ingredients to a large stainless steel stockpot. Cover with fresh water (filtered if possible)
2. Simmer gently on the hob or on a low setting in the oven for 8-12 hours. You can also use your slow cooker if you have one. Don’t allow to boil as this can break down all the goodness!
3. Strain through a sieve and transfer to storage jars for the fridge or freezer.
Lasts up to 5 days in the fridge to be sipped whenever you fancy or added to meals. Freezes well.
Ingredients:
1 organic chicken carcass or 1.5KG Beef bones (ask your local butcher, you may well get them for free)
3 onions, peeled and chopped in half
1 whole bulb of garlic, sliced in half
Thumb of ginger, chopped into chunks
Tops and tails and peelings from any veg you have over previous few days
(just pop them in a container in the
fridge as you chop. Leeks & carrots
both work well)
2-3 bay leaves
2 tbsp apple cider vinegar
½ teaspoon sea salt
1. Pop everything into a large saucepan and bring to the boil. Reduce heat to a simmer and cook for about 45 minutes with the lid on. You can then strain the broth out and sip as a drink, or you can remove the mushrooms, chop them and return to the broth.
2. Keeping this broth in the fridge for a few days, you can very quickly make a really nutritious meal with any of the below ideas:
Pimping it up
Add a stick of lemon grass and a tablespoon of sesame oil while cooking. Remove lemongrass before serving and top with chopped coriander.
Top with some leftover chicken or salmon from a previous meal.
Cook up some udon, soba or ramen noodles, place in the bottom of a bowl and then pour broth on top. Top with a boiled egg, some finely chopped spring onion and any herbs you have to hand – coriander, parsley, mint.
Add some chopped broccoli, bean sprouts, leeks, spinach, bok choi, beans or any other veg you like towards the end of cooking.
Sprinkle with some freshly cut spring onions to serve.
2 cups of whole dried washed shiitake mushrooms or 1 cup of dried XXX?
1 large knob of ginger, (about 2-3 thumb sized pieces)
peeled and chopped
4 cloves of whole peeled garlic
3 spring onions, roughly chopped
3 litres of chicken or vegetable stock
2 tablespoons of tamari soy sauce
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