ORGANIC BONE BROTH

Updated: Mar 17, 2018

I am a massive fan of #bonebroth...stay with me on this. I know it sounds revolting if you're not yet converted, but a good old fashioned broth is packed full of nutrients. My Grandmother used to say that chicken broth will fight off a cold and cure all sorts of ills.

Bone broth is one of the most healing foods you can consume. It’s rich in nutrients and contains gelatin which helps to protect and heal your gut.


I discovered bone broth in 2017 when I firmly believed I was suffering from leaky gut syndrome. After much reading I decided that foods that my body didn't like were leaching into my system and literally toxifying my blood brain barrier causing chronic fatigue, brain fog as well as pain and bloating. It seemed very logical to me to seal those perforations with the gelatine from broth. Whether I was right or not, my symptoms are now under control. So take from that what you will. :)

I try to make a broth for the whole family at least once, and usually twice, a month. I only use the broth to make soups as I find it too intense to drink alone - no matter how good for you it is, I think food should be enjoyable and tasty too! If I’m rushed though I’ll buy Daylesford organic bone broth as this is great alternative if you need a quick fix for you and the family. But at £5 for 500ml it's very expensive as one sachet will literally make only one bowl of soup!! You can also buy bones from Coombe Organic Farm if you’re not making a roast and don't have time for the full-on prep that a broth involves. I find that if I plan to do a roast for the week ahead though, and know I'll be using the bones, it just makes things flow better and I can work the broth into the weekly routine.




Here’s my recipe:

Chicken Bone Broth

Makes around 1.5 litres 

  • Chicken carcass. I use the carcass of a whole chicken once I’ve made a roast. 

  • Celery, halved 

  • Fragrant herbs (parsley for example), bunch 

  • Woody herbs (thyme, rosemary etc), bunch 

  • Carrot, halved 

  • Onion, halved, skin on 

  • Whole pepper corns, a sprinkling to 1 tablespoon. It's really up to you how much you like to use...I use 1 tablespoon.

  • Apple cider vinegar with the mother - tablespoon. This will help break down the bones a bit.  

  • Whole bulb garlic (smashed)

  • Sea salt, I use Maldon sea salt, a couple teaspoons


Method:

  • Add all ingredients into a large casserole dish. I use a cast iron le creuset casserole dish. 

  • Cover with water (around 1.5 litres)

  • Bring to the boil 

  • Add everything to a slow cooker and simmer on low for 12-18 hours. I only ever do 12 hours (overnight) but I've read that the longer you do it the better.  

  • Remove the bones 

  • Strain the rest through a sieve and push through with a masher

  • Refrigerate until a greasy film develops on top, scrape off the film once it has solidified otherwise this makes the soup too greasy. How much of this you have depends how much olive oil you use to roast your roast chicken. I use a lot so I have a lot of grease on top! You may do your roast chicken differently to me, but I cant have butter so always use olive oil and I like to use a lot!!

  • Freeze for later to use in a nutrient dense soup, or use straight away. You can also drink it if you want a hit of nutrients and you're feeling a bit full on!! :)

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