Bone Broth! Don't be daunted - try it!

Berkhamsted Chiropractic Clinic Bone Broth

Bone broth (obviously not one for you if you are vegetarian) is really just the homemade stock of yesteryear, but one that has been cooked a little longer - the extra hours are the key to extracting all those deeply nourishing nutrients from the bones. It is delicious, extraordinarily nutritious and beats store-bought stock cubes/broth/bouillon hands down. It is incredibly healthy, inexpensive and if you aren’t already making this stuff by the bucket load, we encourage you to START TODAY!

Don’t be daunted – it’s quick, easy and cheap. All this plus its sumptuously soothing, healthful properties means it has been a go-to recipe and remedy across cultures for centuries. Also great for those who suffer with abdominal bloating, cramping and digestive issues.It is full of easily digestible vitamins, minerals, amino acids (protein), fats, gelatin and glucosamine, all of which are essential to healing to the gut and soothing the digestive tract. The good fats in the broth also help with Vitamin D absorption – making those sunshine hours worth it!

More motivated by vanity? Well get drinking this stuff– the collagen, keratin, vitamins and minerals are amazing for your hair, nails and skin – it’s even reported to smooth the nemesis cellulite!

WITH THANKS TO CHASING LOBSTERS FOR THIS INFORMATION AND CONTINUED HARD WORK AND DEDICATION TO HEALTH!

- DIY BONE BROTH -

INGREDIENTS:

  • 1-2 chicken carcasses / approx 2kg of bones.
  • 3 litres water
  • 2 tbsp apple cider vinegar **
  • 2 tsp sea salt
  • 1 tsp black pepper corns

Optional:

  • 2-3 bay leaves
  • 1 medium onion roughly chopped (no need to peal if organic)
  • 2 celery sticks roughly chopped**
  • 1-2 carrots roughly chopped (no need to peal if organic)
  • Fresh herbs of choice / garlic (I only add these occasionally).

METHOD 1: HOB

  1. Place all ingredients in a large casserole with heavy lid.
  2. Cover with water. The water level should be well above the bones.
  3. Put lid on and bring to the boil.
  4. Reduce heat to a very gentle simmer.
  5. Simmer for a minimum of 6 hours (chicken) and 12 hours (beef).
  6. Skim off any impurities – frothy/foamy layer with a big spoon and discard.
  7. Once cooked, strain through a sieve/fine mesh strainer. If not using straight away, separate into ready-to-use portions in glass/BPA-free containers, and store in the fridge for a few days or freeze for later use.

METHOD 2: SLOW COOKER 

  1. Place all ingredients into the slow cooker.
  2. Cover with water. The water level should be well above the bones.
  3. Secure lid and cook on high for at least 12 hours (chicken) up to 24 hours (beef).
  4. Skim off any impurities – frothy/foamy layer with a big spoon and discard.
  5. Once cooked, strain through a sieve/fine mesh strainer. If not using straight away, separate into ready-to-use portions in glass/BPA-free containers, and store in the fridge for a few days or freeze for later use.

* As with any food – quality ingredients yield quality nutrients, so aim for animal produce of the best provenance you can source. High quality, organic/naturally reared, grass-fed/ non GMO-feed, hormone-free etc., all worth questioning. Inquire at your local butchers about purchasing the carcasses/bones from deboned meat – often they’re cheap as chips if not free!

** If not ACV use a good squeeze of lemon juice.