Bone Broth

‘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