Bone broth is a delicious and nutritious way to use as the basis of a soup, casserole or gravy. It is a good source of minerals and also collagen which is very healing for the gut. In fact, bone broth is a wonderful easy to digest food for anyone recovering from illness.
You can make broth from any bones left over from your Sunday roast etc. It’s very simple to make but I would recommend you invest in a either a slow cooker or pressure cooker because you really want to let it bubble away for 12-24 hours which is going to challenging on your stove! You could also make it in an Aga or your oven on a low setting.
Here’s how I make bone broth:
- bones: chicken, duck, pork, beef etc
- water to cover the bones
- bay leaves
- whole peppercorns
- large carrot, celery, onion (one each chopped roughly)
- a sploosh of raw apple cider vinegar (this reputedly helps to release the minerals from the bones)
What to do
- Simply put everything in your cooker of choice and bring up to a rolling simmer.
- If you get a ‘scum’ on top, then just skim this off from the broth and discard
- You can simmer away from anything between 12 and 24 hours. The longer you cook the more nutritious your broth – when you cool it down and refrigerate it should be wobbly like a jelly!
- Store in the fridge and use with in a couple of days or freeze in containers.
Bone broth soup
A lovely lady I know called Lisa would love to add bone broth to her diet but finds it difficult to eat as it is so here is a recipe for a lovely soup that is soooo easy to make ………
What you need (for 1-2 people)
- bone broth – a couple of cups
- Buckwheat noodles (optional) – makes a more substantial meal
- 1 carrot (I like to use a peeler to make thin strips – if you’ve got a Spiraliser you can use this)
- 1/2 small red pepper
- 1 red chilli, sliced thinly, include the seeds if you like the heat
- 1 cm fresh ginger, peeled and thinly sliced
- 2-3 spring onions, sliced
- 2-3 mushrooms thinly sliced
- shredded cooked left over chicken, prawns (either cooked or raw) or any left over meat.
- handful of leafy greens shredded such as boo choi, kale, spring greens, spinach or even rocket or watercress
- a few splashes of Tamari soy sauce (to taste)
- chopped coriander
- miso paste to taste – optional (available as a paste from most supermarkets)
What to do
- In a saucepan bring your broth up to a rolling simmer
- Add the buckwheat noodles if you are using them and let them cook gently for a couple of minutes (check the instruction on the pack)
- Add all the other ingredients except the tamari, chopped coriander and miso if using
- Let this simmer for approx 5 mins (you want the veg still crunchy)
- take off the heat, add the miso (this should not be cooked but added while the broth is still hot), coriander and tamari
- Try to get organic or pasture fed bones. Higher Hacknell Farm in Devon sell fantastic organic meat boxes by mail-order and you can also get bones from them too: www.higherhacknellfarm.co.uk
- You can roast beef bones before making your broth
- Use left over stalks of coriander or parsley or other herbs.