The Natural Doctors: Bone broth is the new name for a traditional chicken or beef stock. So incredibly easy to make and wonderful for your gut and your health. However, it is important to use organic meat bones where possible as there is a risk of heavy metal contamination (1).
We make bone broth regularly and freeze it for use throughout the weeks meals. You can drink it (nice with himalayan crystal salt) or use it as a base for soups or risottos.
You Will Need:
- A large slow cooker
- For chicken bone broth – a chicken carcass (whatever is left over from roast chicken, once you have taken the meat you want off it)
- For beef bone broth – beef bones from the butcher (the large bones with marrow in are often very cheap or free from a good butcher)
- Optional – celery, leek, mushrooms, bay leaf or onion chopped for flavour
- Salt and pepper to season.
- Place your chicken carcass or beef bones into the slow cooker and cover with water plus a couple of inches.
- Add chopped vegetables, and salt and pepper to season.
- Cook on low for 16-72 hours.
- Turn off slow cooker, sieve fluid to remove bones (but leave fat as this is a good source of gelatine.)
- You can drink this liquid fresh (keeps for 2-3 days in fridge) or freeze it in portions to use instead of a stock cube, as a base for risottos or soups… (see our amazing cream of chicken soup recipe with chicken bone broth here.)