Benefits Of Bone Broth – And Our Top Recipe
The bone broth craze has been sweeping the world, believed to help you sleep better, improve gut health, give your glowing skin and much more.
Sep 05, 2016
Bone broth has long been considered a great healer and a magical complimentary therapy for a long list of ailments. In fact, in South America where it hails from, it’s often said that a good broth can revive the dead! Many patients we speak to enjoy bone broth to alleviate the symptoms of abnormal stomach conditions, such as leaky gut syndrome. It is also ideal for cancer sufferers – an excellent way to provide nutrients to those failing to thrive.
Here is a recipe we love from renowned nutritional therapist Sally-Ann Creed which will produce a great-tasting bone broth that can be enjoyed as part of your therapy (1-3 cups a day) as well as a base liquid for making soups, stews, gravies, sauces, and reductions.
- Always select high quality bones from grass-fed cattle, pastured poultry, or wild-caught fish.
- Save leftovers when you roast a chicken.
1kg (or more) of bones from a healthy source (we recommend marrow bones)
2 chicken feet for extra gelatin (optional)
2 stalks of celery
2 tablespoons apple cider vinegar
1 bunch of parsley
1 tablespoon or more of sea salt
1 teaspoon peppercorns
Additional herbs or spices to taste
2 cloves of garlic for the last
- Get a large stockpot ready to cook the broth in and a strainer to remove the pieces when it is done.
- Roast beef marrowbones or any other bones till sticky and well roasted (around 1⁄2 hour to 45 mins at 180C). If using chicken bones, skip the roasting.
- Add your salt and pepper, and any spices you like.
- Once roasted, place the bones into a large pot with plenty of water plus some organic chopped vegetables for flavour. These are actually optional but add extra flavour and nutrition.
- Now pour water over the bones – add the vinegar and let stand for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
- Don’t add the parsley and garlic until 1⁄2 hour before the end of cooking. But add any salt, pepper, spices, or herbs, if using.
- Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer according to the following times:
Beef broth/stock: 48 hours
Chicken or poultry broth/stock: 24 hours
Fish broth: 8 hours
- During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away – check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
- During the last 30 minutes, add the garlic and parsley, if using.
- Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a large size glass jar in the fridge for up to 5 days, or freeze for later use.