Rich in gelatin and other nutrients essential for healthy cartilage/joints and digestive function, make bone broth a staple in your diet! Simple to make and store in large quantities, it’s the liquid base for all your soups, casseroles, pasta sauces etc. You can even salt it and enjoy as a hot drink.
- Enough bones to fill a large stockpot e.g. chicken necks and carcasses, marrow and joint bones (tip: cooked bones increase the gelatin in your broth. Keep all your bones from roast chicken, lamb bones, T-bones etc. in the freezer until you make another batch of broth.)
- Splash of vinegar
- 1 onion, 2 carrots, 2 sticks celery, all roughly chopped
- 1-2 tsp peppercorns
- bunch parsley
Place any uncooked bones in a baking pan and roast at 350 degrees until well browned. Place in a stock pot and fill the pot with cold water. Add the vinegar and bring to a low simmer. Skim any scum that rises to the top of the water. Add the vegetables and peppercorns. Cover and simmer for several hours or overnight (you may need a diffuser to keep the simmer gentle). (You can also make broth in a crock pot.) Let the broth cool and strain through a colander. Pour into plastic containers and store in the refrigerator if you plan to use the broth within three days. For long-term storage, store in the freezer. Extra tip:Some people need to heal and seal their gut before they can handle long-cooked broth properly.
If anyone in your family suffers from especially neurological problems, simmer the bones for a shorter time, or make meat stock only.
More information on the amazing benefits of bone broth: https://www.westonaprice.org/health-topics/why-broth-is-beautiful-essential-roles-for-proline-glycine-and-gelatin/