‘Good to add to everything!’
Bone broth can help heal and sooth a damaged gut lining and provides essential nutrients often missing in our modern diet. I make my own and freeze in batches to be added to soups, casseroles, gravies and Bolognese.
INGREDIENTS
2-3kg of Bones from grass fed or pastured reared Chicken, lamb or beef bones (or left over from roasts)
2-3 tablespoon apple cider vinegar (this helps extract the minerals from the bones)
1 onion or leek
1 carrot and or celery
2-3 bay leaves
How to Make
Cover the bones with filtered water.
Add the remaining ingredients
Simmer with a lid on for at least 6 hours (chicken ideally 12 hours and beef 24 hours making slow cookers an ideal option)
Cool and strain the liquid and store in the freezer for use
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