It’s the time of year when we might need a bit of extra help to stay healthy with the cold weather and lots of bugs going around. I started making bone broth earlier this year when I was doing my back to basics cleanse but I hadn’t really kept this habit up. I was recently inspired to start making it again and decided to experiment a bit with ingredients. The results were so yummy, and I seriously feel amazing from drinking this every other day for the last couple of weeks, so I just had to share it.
I’m a bit lazy so I like to make chicken bone broth. Two reasons:
- I can use up roast chicken carcasses from a family Sunday roast (I usually put one in the freezer and wait until I have 2 to make the broth)
- It only takes 24 hours rather than the recommended 48 hours for beef bones.
Here is the recipe – enjoy!
- 2 x roast chicken carcasses (broken into pieces to fit in the pot)
- 2 x celery sticks with leaves, roughly chopped
- 1 x carrot, washed and roughly chopped
- 1 x brown onion, quartered
- 2cm grated ginger
- 2cm grated turmeric
- 8 whole peppercorns + extra cracked pepper
- 1 tbsp apple cider vinegar
- 1 bay leaf
- 1 cinnamon stick
NB. Use good quality hormone-free, free-range chicken (and preferably all organic ingredients if you can).
Add all the ingredients to a 5 litre stock pot and cover with cold water. Bring to the boil and then turn to a low heat, cover and simmer for 24 hours.
This can also be cooked in a slow cooker. I still have yet to buy one but it would be much easier than doing it on the old school stove.
Drink a small cup every other day or when you feel you need the energy or you can add to soups and stews for amazing flavour. It’s a miracle, it fixes everything. 🙂