Bone broth is so simple to make and one of the most nutritious foods you can have. It's rich in collagen and lots of minerals. It's great for general health, the immune system and the gut.
Make your own bone broth at home in the slow cooker or simply on the stove:
Water quantity for bones:
- 4 litres for every 1kg of bones; 3.5 litres per every 1.5kg of whole chicken; 3 litres for every 500g of prawn shells, fish heads and tails
- Natural salt: 1/4 tsp for every 1 litre of water
- Vegetables: for every 1kg of bones add 100g each of sliced: carrots, onions, leeks and 1 celery stick and 1 bunch of parsley stalks
- Apple cider vinegar (helps extract minerals): 1/4 cup for every 1 litre.
Method: Add all ingredients into a large pot with a lid. Simmer over four to six hours (hard or large bones may simmer for up to ten hours e.g., beef bones). Skim surface of scum every now and then. Any meat and cartilage will fall off bone. Strain and serve as a clear broth or freeze in two cup containers and use as needed.
If you are using a slow cooker place all ingredients in your slow cooked, cover and simmer on low for 8-10h (chicken bones) & 12-14h for beef bones.