Bone Broth Recipe
This is only one of many recipes for bone broth, but it just happens to be my favourite. This is partly due to the fine taste of the broth, but it’s also down to it’s simplicity as well as nutritive value. Using cider vinegar helps to draw every last drop of goodness from the bones.
Bone Broth is essential to our health, we should make it regularly. It is particularly important for healing leaky gut.
Bone broth can be used as the basis for soups and sauces, and it can be drunk as a tea!
Organic Bone Broth
Only use bones obtained from organic chickens, or from small local producers that rear their birds well without using GMO feeds and refrain from using antibiotics etc.
My Preferred Cooking Method For Chicken
I prefer to make bone broth from chicken bones either by buying a chicken and pot roasting it, striping the flesh and skin from the bones, then keeping it in the fridge to use in different dishes throughout the week. Now left with the chicken carcass, I reintroduce the bones, and straying fluids back into the water in the cooking pot, to be slow cooked for a further 24 hours.
Adding a glug or two of cider vinegar, (Ostlers or Biona, that contain the ‘mother’), will help draw the minerals from the bones.
Chicken Carcasses For Bone Broth
It is also possible to buy chicken carcasses and sometimes the chicken necks, which are important, to make bone broth, but be sure to ensure that the source of these carcasses are either organic, and if not, they are the highest welfare possible.
However, chicken legs make the best source of bone broth as they provide the most collagen.
*Bone broth becomes jellified when cool because the collagen, which is a structural protein found in the connective tissue on bones, breaks down with prolonged cooking, and dissolves into the fluid.