Do you use stock as a staple in most of your cooking? Most people will buy pre packaged, dried stock cubes from the supermarket that are full of sodium and msg. This isn't real food and unlike bone broths they are one less nasty food we should be removing from our now highly processed diets. Bone broths are homemade from organic bones of your choosing, obviously this isn't for the vegan or vegetarian but there is a long list of health benefits from consuming real homemade bone broth. This type of authentic stock is so easy, and a great way to use up your left over food or vegetables that are looking sad and on their way out. You will minimal household wastage and will be getting more bang for you buck! Once brewed you can store in the freezer to add to any dish from soups, gravies, Bolognese, pastas, risottos, and much more!
Bone broths are full of gelatine which have amazing effects at healing your digestive system. It creates a soothing layer on your mucosal cells and reduces inflammation great in conditions like irritable bowl syndrome, diverticulitis just to name a few. It is full of iron, protein, good fats, vitamins and minerals. I personally add lots of medicine herbs and spices to kick it up a notch for flavour instead of salt, this also increases the brother anti-inflammatory and anti-microbial affects.
My Personal Chicken Bone Broth Recipe:
I tend to use chicken bones because in my household we eat organic roast chickens regularly.
1 bag of chicken bones or left over whole chicken from your roast
2 brown onions
4 cloves of garlic
1-2 carrots depending on size
2 spring onions
1/4 teaspoon of turmeric
1/2 bunch of oregano and rosemary ( I tend to use whatever herbs are n my garden )
celtic salt and black pepper for seasoning
*Here's a special health heroes tip: The garlic, onions, oregano and rosemary are strong natural anti-micobrials. Turmeric is a strong anti-inflammatory whilst the black pepper is needed for the optimal absorption of your turmeric.*
Place the bones into a hot four litre saucepan and sauté until brown. This is the difference between an ordinary and extra ordinary broth. Place the rest of the ingredients in the saucepan with some water and simmer on low for 6-8 hours. The longer the better, as the bones breakdown the nutrients within them are realised into your stock. The water over time may reduce to give a deep rich flavour, I tend to add a little more water on the half way mark to ensure I have enough for later use. Once the minimal 6 hours is up strain your stock, discarding the contents in the colander and keeping the liquid gold beneath. Pop in freezer safe bags to use in your favourite winter dish.