Healing, nutritious bone broth is very easy and cheap to make, but it does take some time because the bones need to be simmered for 12-24 hours. This long cooking process allows the bones to break down and release their minerals, collagen and amino acids.
• 1kg of bones from a healthy source (grass-fed) – this could be from beef, lamb or poultry.
• 1 onion
• 2 carrots
• 2 stalks of celery
• 2 tablespoons Apple Cider Vinegar
• Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.
Place the bones in a large stock pot and pour water over the bones and add the vinegar. Let this sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
During the first few hours of simmering, you’ll need to remove the frothy/foamy layer that forms on the top. This can be easily scooped off with a big spoon. Check the broth often for the first 2 hours to remove this layer will form. Grass-fed and healthy animals will produce much less of this than conventional animals.
Remove from heat and let it cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetables. When it is cool enough, store it in a litre size glass jar in the fridge for up to 5 days. You can freeze the rest in portions for later use.