Bone broth
Bone broth is nutrient-dense, boosts flavour of various recipes and is a virtual super food containing collagen, glucosamine and chondroitin just to name a few of the active ingredients in this ancient food. The minerals that are released from the bones and sea vegetables during the long cooking process are beneficial for the entire system and they are delivered in a form that our bodies can utilize. Nutritious and delicious!
Equipment
- large stock pot
Ingredients
- 6-8 L water
- 3-4 lbs of organic bones; can include chicken necks feet, beef bones, lamb bones or a combination.
- Vegetable trimmings I save vegetable trimmings and freeze until ready to make broth
- Large piece kombu dulse or any other sea vegetable
- 4-5 tbsp apple cider vinegar
Instructions
- In a large stock pot, pour cold water over the bones, add vinegar sea vegetables and vegetable trimmings and gently bring to a boil. Gently simmer all ingredients. A scum will form once bones begin to simmer, skim this off and discard. Cover and replenish water as necessary. Boiling time should be between 24-48 hrs, the longer the better! I simmer mine overnight to extract the most possible minerals and nutrients from the bones.
- Stain broth, portion and freeze