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Bone Broth

Kezia Hall
An easy method to making homemade broth/stock.
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Servings 8

Ingredients
  

  • 2 chicken carcass's or a whole organic chicken or about 1kg of beef marrow bones
  • 3 onions halved and skins removed
  • 3-4 carrots or a head of broccoli or other vegetables
  • 2 Tbspn Good Quality Salt - optional
  • 2 tbsp raw apple cider vinegar
  • 2 Garlic cloves
  • 3 litres filter water

Instructions
 

  • This is really a rough recipe as a lot depend on how big the pot your using is and what veg you have in the house - really anything will do but as I rule I always use onions and carrots.
  • Wash and remove ends of carrots and chop in half - this can be in a very rough way.
  • Put all the ingredients into a pot or slow cooker - add the water last.
  • If you are using a smaller pot just use less water and you will make a more concentrated broth which means you can just add more water at the end- this is helpful if you want to freeze it without using loads of freezer space.
  • Allow the pot to come to boil if using the stove OR if using a slow cooker make sure your 3 litres of filtered water is boiling.
  • If you are using the stove/oven you can leave the pot on the hob on a very low heat for 12-24 hours or you can transfer it to an oven (safer option) on a low heat of 120c for 12-24 hours.
  • If you are using the slow cooker just put a lid on it and leave it for 12-24 hours.
  • After 24 hours remove the bones carefully - draining it all into a colander helps.
  • If using marrow bones (beef/lamb) make sure you get all the marrow , ie the central part of the tubular bone, that will be brown, soft and gooey - this is a really beneficial part ,
  • Then you can blend it all up and add any fresh herbs or seasoning you like.
  • Will store in fridge for up to a week.

Notes

Really any boned meat will make good stock - but chicken is the best to start with.
I always add salt to my broth as I have a lower end of blood pressure, but with saltier bones like beef you can probably do without.
The general principle is to shove water in with bones and cook for as long as you can bear it. It is totally fine cook the bones for up to 72 hours.
If you cook chicken why not try eating the bones after to ensure you get all the nutritious marrow!
When money is tight i just make chicken stock from lots (10-12) of free range chicken wings.
If you are new to stock - go with chicken stock first its a more gentle introduction!