I was introduced to the idea of making bone broth by a friend who was telling me that she was hearing more and more about it recently so was looking into making it herself. She was telling me about the benefits of making and consuming bone broth, as well as the nutritional benefits of eating more meat off the bone – basically for the same reasons, those reasons being that there are a number of super beneficial minerals in bones that you miss out on when you don’t cook with bones still in.
Within no time at all she had made her first batch and sent me a photo of her before and after broth that kicked my butt into gear to make my own as well.
Check out her inspirational broth coming together in the next three photos.
Bone broth is sort of like a stock that you can use in cooking as a base for soups or when slow cooking meat to keep it juicy and delicious (with the bone in is better remember!). But here's a plot twist... bone broth can also be consumed as a drink that is a quick way to get extra vitamins, minerals and amino acids into your bod!
A bone broth advocate and amazingly inspiring woman, Melissa Ambrosini swears by bone broth and encourages everyone to get into having bone broth daily to improve gut health. I have taken her bone broth guidelines to create my own chicken based bone broth that I plan to have daily – either in my cooking or as a drink.
Follow me through the timeline of this amazing broth coming together and see my version of a home-made, organic, tasty and super healthy bone broth below!
One and a half to two kilograms of organic chicken bones/carcass’
Three and a half to four cups of water
Two carrots, roughly chopped
Two celery stalks, roughly chopped
One onion, roughly chopped
One leek, white part roughly chopped
One whole garlic bulb, cloves separated and left unpeeled
One to two tablespoons whole peppercorns
Two tablespoons of apple cider vinegar
One teaspoon of salt
Add all ingredients to a large pot and bring to the boil
Reduce to a low-medium heat and cover
Simmer for six to ten hours (I cooked mine for roughly nine hours)
Once broth has cooked, strain broth through a sieve into a bowl
Allow broth to cool in the fridge and scoop the layer of fat off the top once it has solidified
Divide broth into airtight containers in serving sizes that are suitable for you
Keep some broth in the fridge to drink as well as freeze some to use later. Your broth should keep in the fridge for a few days and about three months in the freezer.
And there you have it! A healthy, multipurpose broth that basically makes itself (once all the prep is done of course).
I am so excited to already be using some of this batch in my slow cooked lamb shoulder recipe! It smells amazing already, just a few more hours to make it tender and get that meat to fall straight off the bone. I can't wait!
I'd love to hear any other bone broth recipes or recipes you use your bone broth in so please leave me a comment. Happy bone broth creating!