This is a really healthy broth, much better for you than processed stock cubes. It is packed with minerals such as calcium, magnesium and phosphorus. It helps support the digestive tract, boosts the immune system, reduces inflammation, as well as strengthen joints, hair, nails and promote healthy skin. Speak to your butcher as they are often happy to give away bones for you to use.
Invest in a large stock pot you can make up several litres at a time and store in the fridge or freezer. I store in freezer bags as well as some large silicon ice moulds. The freezer bags can be defrosted quickly by popping the sealed bag into a bowl of water. I use the silicon moulds to pop out a few small ‘ice’ stocks to add to dishes such as a chilli or spaghetti bolognaise.
Use a large stock pot (or you could use your slow cooker or even a pressure cooker)
1kg bones (bone marrow, ribs, knuckles etc.)
200ml apple cider vinegar
2 large onions, chopped into quarters
2 cloves of garlic, cut into chunks
2 carrots, cut into chunks (optional)
2-3 sticks of celery, cut into chunks
2 tsp mixed herbs
small handful of parsley (or 2-3 tsp dried)
2-3 bay leaves.
2 tsp of peppercorns
If using meaty bones, place in the oven and roast for 45 minutes to help release the flavours and nutrients. You can omit this step if you prefer.
Place all the ingredients into your stock pot and cover with water.
Simmer gently for 24-48 hours for beef bones, 12-24 hours for chicken.
You may want to remove any scum from the surface of the water occasionally. This is perfectly normal. I use a slated spoon and just scoop it out.
When cooked, remove from heat and strain. It will form a layer of fat on the top once cooled and settled. Don’t discard this, use it as a cooking fat.
Place in a jar, freezer bag or even silicon ice moulds ready to use in your everyday savoury dishes.