Bone broth is a labor of love, inexpensive & it can be stored in your freezer and it has impressive culinary uses!
I suggest making a big batch (I used a pot at 16 litres). You can store what you won’t be using immediately in the freezer. I even put some in ice-cube trays to saute veggies.
Before we get into the “how to” check out the amazing benefits:
Ok , Let’s get started..
500 grams of organic marrow bones
2 whole onions
4 stalks of celery
2-4 cloves of garlic
2 tablespoons of apple cider vinegar (helps maximize the nutrient content)
Slice of Kombu (seaweed)
Fresh Ginger (about half the size of your thumb)
10-12 litres of filtered water
Peel the garlic and onions. Cut onions into halves. Squash your garlic cloves open. Chop the carrots and celery into chunks.
Places all veggies and bones into pot.
Fill the pot up about 4/5 full with filtered water.
Put the pot on the stove and bring to the boil. Once boiled, let it simmer for 12 to 36 hrs. The longer you leave it on to simmer the more potent and gelatinous your broth will be. Keep checking on it to assure it won’t boiled down to just the veggies and bones.
After the simmer process, the liquid should be fairly thick. Ideally the same texture as olive oil. Using a strainer, strain the broth into a bowl/s.
Once all the broth is in a bowl, place it in the fridge to let them settle overnight.
After the broth has settled, there should be a thick yellow layer of fat sitting on top of the broth. Scrape it off and discard or place into a small jar. The layer of fat (also known as ghee) makes for a great and flavoursome cooking oil. Though I suggest not to keep the ghee for more than 10 days
Voila! You have just made bone broth! Now pat yourself on the back! It’s quite a process but when made with patience and love, you have yourself a delicious batch of broth that can be used for soups, stews, sauteing veggies or even a substitute for your morning coffee.
Good luck making your batch of bone broth at home!
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