This nutrient dense broth can be made using left over roast chicken or beef bones (always organic and grass fed!) and added to soups, stews, vegetable casseroles or enjoyed on its own to warm the belly.
Prep time: 5mins
Cooking time: 5 - 8 hours
Serves: Makes 3 - 4 Litres
Ingredients:
1 whole organic chicken carcass or 1kg grass fed beef bones roasted for at least 1 hour or use left over roast bones
1 brown onion roughly chopped
1 stick celery roughly chopped
1 carrot roughly chopped
1 fresh tomato (omit if you prefer a clear broth)
1 garlic clove
1 bay leaf
2 Tbsp. good quality sea salt
1 Tbsp. apple cider vinegar
4 litres of water
Method:
Place all ingredients into a slow cooker or large oven proof casserole dish and fill with water. Bring to a slow simmer.
For oven: Preheat oven to 150 degrees. place lid on casserole dish and in to the oven. Cook for 4-6 hours (chicken) or 8 hours (beef).
For slow cooker: cook on lowest setting for up to 8 hours or over night.
use a skimmer to remove impurities from the broth, strain and allow to cool.
Broth can be stored in the fridge for up to 3 days or frozen for up to 3 months.
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