This is a Traditional broth recipe that packed full of minerals.
This broth can be used as a base for stews, soups or stirfries. I often bake my fish in the stock, or use it as the liquid to cook rice (its delicious!).
Quite often in Winter, I love to start my morning with 'Brothy' - Just a straight cup of broth OR, I add some beautiful herbs to make it my nourishing Cuddle Cup.
I make this broth as a BIG batch, and freeze it in smaller jars.
I hope you enjoy it as much as I do.
1 kg beef or chicken bones (organic if possible)
4 Sticks of Celery roughly chopped
2 onions roughly chopped
2 carrots roughly chopped
2 tablespoons apple cider vinegar
Herbs of choice – Parsley, oregano, bay leaves etc
Good sprinkling Himalayan rock salt
Heat oven to 180 degrees. Want to add a caption to this image? Click the Settings icon.
Place bones on a baking a tray, sprinkle with salt to aid draw out ‘goodness’, bake bones for around 10-15 minutes, or until just very lightly cooked. (This step may be skipped, by I find it adds more flavour).
Remove bones from heat. Place bones and vegetables into a slow cooker and fill with water. Add apple cider vinegar.
Cover and leave for 24 – 48 hours – add herbs when almost finished.
When complete, allow to cool.
Drain liquid away from bones and vegetables, bottle in glass jars and allow to cool in the fridge before freezing or using.
This broth can then be used as a base for soups, to cook in stir-fries or drank alone.
Note - Before Freezing, separate into jars and place in the fridge, allow for a layer of fat to harden at the surface, scrape it off and discard it before using