Bone Broth - The Easiest Immune Booster
Everyone needs a bit of extra immune support during the cooler months especially. I personally don't mind winter, not that I like being cold (who does?) but I do enjoy wearing extra layers, rugging up by the fire and of course hot soup.
I have talked about bone broth many times before, and I recommend it to my clients often to help with a range of different things including; joint pain, skin issues, allergies, digestive and immune support just to name a few. Its immune supporting benefits is exactly why it is the perfect winter food, especially used as a base for soup.
I have talked about bone broth many times before, and I recommend it to my clients often to help with a range of different things including; joint pain, skin issues, allergies, digestive and immune support just to name a few. Its immune supporting benefits is exactly why it is the perfect winter food, especially used as a base for soup.
Why is it so good?
To make bone broth, you literally boil bones for a number of hours. The purpose of doing this is to draw out nutrients from the bones such as minerals and amino acids. The nutrients which are drawn out include calcium, magnesium and phosphorous, and amino acids glycine and proline, along with collagen. It is these minerals and amino acids which give bone broth its therapeutic benefits. Glycine and proline play an extensive role in digestive and immune health.
How to make it
Ingredients:
2.5kg of bones, this can be beef, lamb or chicken (left over chicken bones from a roast works perfectly) organic and free range ideally.
2.5L water
Stock veges roughly chopped such as onion, carrot, celery, garlic, peppercorns and a selection of herbs
2tbsp apple cider vinegar
Method:
Brown bones in a pan till seared on each side. Then place in either slow cooker or large saucepan will all other ingredients and add water. Turn into high until boiling and then turn into low.
Red meat should be left to cook for 48 hours and chicken for 24 hours.
It is really important to use high quality bones when making broth, that's why Organic and Free Range bones are always best. The sign of a good quality broth is one that sets like the one pictured.
2.5kg of bones, this can be beef, lamb or chicken (left over chicken bones from a roast works perfectly) organic and free range ideally.
2.5L water
Stock veges roughly chopped such as onion, carrot, celery, garlic, peppercorns and a selection of herbs
2tbsp apple cider vinegar
Method:
Brown bones in a pan till seared on each side. Then place in either slow cooker or large saucepan will all other ingredients and add water. Turn into high until boiling and then turn into low.
Red meat should be left to cook for 48 hours and chicken for 24 hours.
It is really important to use high quality bones when making broth, that's why Organic and Free Range bones are always best. The sign of a good quality broth is one that sets like the one pictured.
I often use mine as a base to soups such as pumpkin, but can also be mixed in with mashed vegetables or you can cook grains such as rice and quinoa in it also.