Have you heard about how good bone broth is for you? You know, the stuff your Granny made into chicken soup for you when you were ill? Not sure my Gran made chicken soup but she did make very tasty stews that would have had homemade bone broth in them.
I’ve got some bubbling away in my slow cooker as I type this. It smells wonderful when you walk into my house at the moment. It’s really easy to make and then gives you luscious home made stock to add to your soups and stews but I prefer to just drink it as a comforting hot drink, with a pinch of himalayan salt.
Bone Broth Is So Good for You Nutritionally
The nutrients that end up in homemade broth from the bones that you use are really good for you. Anti-inflammatory, gut healing and including a wealth of minerals. We’ve been making our own bone broth for about a year now and it’s unusual for us not to have the slow cooker bubbling away.
Even Little Doddsy drinks it on a regular basis (under duress) as we are trying to build up our immunity and keep ourselves healthy to ward off the illnesses that spread around school and work communities!
Why You Should Be Making Bone Broth – And How
This blog post gives a really good run down of the benefits of bone broth especially when home made from organic, grass fed / pastured animals (unless of course you’re using fish bones!).
And Hemsley and Hemsley’s Bone Broth Tips and Tricks is a really comprehensive post including reasons why you should be making it, how to make it, where to buy your bones, how to store it (made me smile that they keep theirs in empty passata jars just like we do!).
I’m reading a book at the moment that may be a step too far as it’s fairly detailed with the nutritional info so it’s a bit heavy going but if you’re getting interested in this stuff I would recommend it: Nourishing Broth: An Old-Fashioned Remedy for the Modern World.
Give it a go; let me know how you get on in the comments!
- Organic Pastured Chicken Carcass including Giblets (or other bones)
- 3 tbsp Apple Cider Vinegar
- 1 Large Onion
- 2 Stalks of Celery
- 2 Carrots
- 10 Black Peppercorns
- Fresh Herbs (I like Rosemary & Bay) or Bouquet Garni
- Water, preferably filtered (enough to fill the pan and cover the bones)
- Put the chicken into your slow cooker. Sprinkle the Apple Cider Vinegar over the chicken.
- Roughly chop the onions, carrots and celery and add them to the dish.
- Add the Peppercorns and Fresh Herbs
- Top up with water (preferably filtered)
- Switch the slow cooker to low and leave to simmer away for 24 hours before use.
I like to use the broth and top up with further water for a couple of days and then I cool and bottle it for the fridge / freezer to use in soups and stews or to heat up as a tasty drink.