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Bone Broth

Why is Bone Broth is so good????

Once the meat bones have simmered, all the nutrients and minerals such as Calcium, Magnesium and Potassium & Gelatin are drawn out of the bones and marrow into the stock. Together with the alkalizing minerals from the veggies, it is wonderful for digestion, feeding our good bacteria and your immune system.

This broth is a highly nourishing recipe to use as a drink or a stock to add flavours and nutrients to other foods such as soups, rice or gluten free pasta.

It can also be used as an immune boosting drink if one is not feeling hungry.


Course Side Dish, Soup
Keyword bone, bone broth, broth
Author Amina Eastham-Hillier

Ingredients

  • 1 bag beef, lamb bones or chicken carcass enough to fill your slow cooker
  • 4 sticks celery cut into thirds
  • 1 onion peeled and cut in half
  • 3 carrots cut into thirds
  • 1 cup shitake mushrooms dried or fresh
  • 2 inch squared pieces ginger
  • 2 inch squared pieces turmeric
  • 4 cloves garlic peeled, chopped in half
  • 1 tbsp apple cider vinegar

Salt, pepper, 3 bay leaves

Spices: cinnamon, anise, clove and cardamom may be added to taste

  • 1 tbsp miso paste

Instructions

  1. Cover meat bones (lamb, beef or chicken) with water in a saucepan. Or place bones into a slow cooker. (I prefer a slow cooker as it is so much easier)


  2. Add 1 onion (peeled and cut in half), 4 celery sticks, 3 carrots and shitake mushrooms.

  3. Throw in chunks of fresh ginger, garlic & turmeric Can add molasses for flavour, 2 tbs apple cider vinegar (to further draw minerals from bones), Himalayan salt, pepper & bay leaves. Spices such as cinnamon, anise, clove and cardamom may be added if preferred, but only in the last hour of cooking in slow cooker. 

  4. Cook in slow cooker for 12-24 hours (or simmer in a saucepan, low heat for 2 hours). Remove bones, strain all the liquid into a large container. Add organic miso paste after cooking for extra nutrition Can also add fresh garlic for the raw medicinal content of garlic, ‘allicin’. 
  5. Consume as a soup, stock, add rice noodles or just strain and drink in a mug. I usually have a few containers ready and put them in the freezer.