5 ingredients – 10 minutes (plus cooking time) – 3 litres
All bone broths — beef, chicken, fish, lamb and more — are staples in the traditional diets of every culture and the basis of all fine cuisine. That’s because bone broths are nutrient-dense, easy to digest, rich in flavor and boost healing.
Bone broth or stock was a way our ancestors made use of every part of an animal. Bones and marrow, skin and feet, tendons and ligaments that you can’t eat directly can be boiled and then simmered over a period of days.
This simmering causes the bones and ligaments to release healing compounds like collagen, proline, glycine and glutamine that have the power to transform your health.
By regularly drinking bone broth or using it in recipes, you can help promote healthy gut integrity while reducing permeability and inflammation.
Directions
Put all ingredients in a large stock pot and cover with water.
Bring to a boil and simmer for 2-48 hours.
Strain broth from solid pieces and bone.
Season with herb, salt, pepper, etc.
Use in all your favourite recipes!
To freeze: Cool broth, pour into freezer safe jars or other containers, leaving space for expansion.
Ingredients
1 lb beef marrow bones (or chicken)
1 onion, quartered, skin on
3 celery stalks, with leaves
2 carrots, roughly chopped
Fresh herbs
