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BONE BROTH

CategoryDifficultyBeginner

Golden bone broth made the traditional way. This gut-healing broth is true "liquid gold".

Yields15 Servings
Prep Time30 minsCook Time12 hrsTotal Time12 hrs 30 mins
INGREDIENTS:
 a variety of soup bones - such as beef bone marrow, oxtail bones, chicken bones/feet, lamb shanks etc
 6 carrots, washed
 3 onions, peeled
 ½ celery stalk, including leaves (washed)
 2 garlic cloves, unpeeled
 2 bay leaves
 1 bunch of fresh thyme
 handful of black peppercorns
 5 tbsp apple cider vinegar
 water extra, ideally filtered
METHOD:
1

Place all the bones in the 20-litre stockpot and add enough water to cover. Bring the bones to the boil, then simmer for 5 minutes to remove any excess blood.

2

Strain all bones and rinse gently. Clean the pot of any debris and add the bones back to the pot.

3

Place all remaining ingredients into the stock pot and add enough filtered water until bones/vegetables are well covered.

4

Bring the ingredients to boil and then simmer for a minimum of 12 hours - the longer the better.

5

Allow the broth to cool overnight.

6

Strain the broth and discard all the bones and vegetables.

7

Pour 3-4 ladles of the "liquid gold" broth into small containers and freeze.

8

Defrost as needed.

9

Use in recipes that call for a broth or simply enjoy as a "broth tea" each night with your dinner. I love to enjoy mine in a mug with a pinch of pink Himalayan salt. I sip it with a small spoon as I eat my meal. So nutritious and good for you.

Ingredients

INGREDIENTS:
 a variety of soup bones - such as beef bone marrow, oxtail bones, chicken bones/feet, lamb shanks etc
 6 carrots, washed
 3 onions, peeled
 ½ celery stalk, including leaves (washed)
 2 garlic cloves, unpeeled
 2 bay leaves
 1 bunch of fresh thyme
 handful of black peppercorns
 5 tbsp apple cider vinegar
 water extra, ideally filtered

Directions

METHOD:
1

Place all the bones in the 20-litre stockpot and add enough water to cover. Bring the bones to the boil, then simmer for 5 minutes to remove any excess blood.

2

Strain all bones and rinse gently. Clean the pot of any debris and add the bones back to the pot.

3

Place all remaining ingredients into the stock pot and add enough filtered water until bones/vegetables are well covered.

4

Bring the ingredients to boil and then simmer for a minimum of 12 hours - the longer the better.

5

Allow the broth to cool overnight.

6

Strain the broth and discard all the bones and vegetables.

7

Pour 3-4 ladles of the "liquid gold" broth into small containers and freeze.

8

Defrost as needed.

9

Use in recipes that call for a broth or simply enjoy as a "broth tea" each night with your dinner. I love to enjoy mine in a mug with a pinch of pink Himalayan salt. I sip it with a small spoon as I eat my meal. So nutritious and good for you.

BONE BROTH