What better way to warm up in winter than with a nourishing bone broth?
This homemade bone broth recipe is so much more than the sum of it’s parts. Bone broth uses kitchen scraps and turns them into a deeply nourishing broth, great for gut health and general immunity during sniffles season.
Nourishing Bone Broth Recipe
Free-range, organic chicken frames or lamb or beef bones (jointy bones are best, you can get your butcher to cut up long bones for you) these can be raw or cooked – or left over from other meals).
Good mineral-rich salt
Organic apple cider vinegar
Veggie kitchen scraps: Onion skins, garlic skins, carrot tops, leek bottoms, celery bits, etc (any clean veg scraps that would usually be fed to the compost. I usually avoid brassicas and starchy veggies though).
Herbs from the garden
Place bones, veggie scraps, herbs, a glug of vinegar (1/4 cup) and a handful of salt in a big pot or slow cooker (solar cooker is great during longer days).
Fill with water and bring to the boil, then simmer for 12- 48 hours, (chicken bones less, beef bones more). Strain and pour into jars to keep in the fridge or freezer ready for your next broth based soup, stew, casserole, or any dish really.
Want to learn more about bone broth? Check out issue number 14 of Pip magazine for an in-depth guide.
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