The nutrients released during cooking your bone broth will help your body to build, repair and maintain healthy gut integrity, efficient digestive function, effective immune system function and strong connective tissue integrity for joints, hair, teeth and nails.
Use this bone broth full of nutrients as a stock for your soups, add it to your dishes or enjoy as a warm drink.
1kg chicken bones*
4 celery stalks, roughly chopped
4 carrots, roughly chopped
2 onions, quartered
4-6 cloves garlic, chopped 4 bay leaves 2 tbsp ginger, chopped 2 tbsp turmeric, chopped (or 1 tbsp powder)
1 teaspoon peppercorns
1 teaspoon salt 2-4 chillis, chopped (optional)
2 tablespoons apple cider vinegar
In a large pot (you can also use a slow cooker), add a tablespoon of olive or coconut oil and sauté the onion and turmeric with a dash of black pepper over medium heat for 5 minutes.
Add the rest of the ingredients and pour in water just to cover them. Cover and bring the pot to a boil or set a slow cooker on high.
Reduce the heat to a simmer and continue cooking for 6-24 hours**, or overnight in a slow cooker on low. Top up the water if required. The broth should be dark in colour and rich in flavour when done.
Allow to cool, strain the broth and discard the bones and veggies. The liquid can be divided into containers and stored in the freezer for up to 6 months or refrigerated for up to 5 days.
Use the broth to make a soup, add it in dishes instead of stock cube, or just have it as a warm, healthy drink.
*you can also use a whole chicken or red meat bones. For a vegetarian version use seaweed, 80g re-hydrated wakame, lots more vegetables and beets, and add 70g miso paste at the end of the cooking.
**The longer you cook your broth, the better it will taste and ensure to yield gelatin.