Broths are my favourite winter meal. They have many health benefits and I find it easier to get it all ready in the morning so when dinner time comes around, all there is to do is serve it.
Health Benefits of Bone Broth
- Helps heal and seal your gut, and promotes healthy digestion
- Prevents infection by strengthening the immune system
- Reduces joint pain and inflammation
- Fights inflammation
- Promotes strong, healthy bones
- Promotes healthy hair and nail growth
The broth water/stock contains minerals in a form the body can break down and absorb easily. Minerals like magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the nutrients from the break down of the cartilage and tendons–stuff like chondroitin sulphates and glucosamine, these are actually sold as expensive supplements for arthritis and joint pain.
*Try to use organic ingredients and source your produce and meat locally. In Brisbane we get our meat and produce from the Northey Street Organic City Farmers Markets.
- Bones – My butcher normally has a selection of oxtail, lamb bones, beef bones or chicken carcass. You can use whole chicken too if want more meat. We will get just over 1kg and that’s usually dinner for 2 with leftovers.
- 2 Tablespoons of Apple Cider Vinegar – The vinegar helps leech all those valuable minerals from the bones into the broth water
- Carrot x 2
- Onions x 1
- Zucchini x 2
- Garlic x 2 cloves
- Sweet Potato 1 cup diced
- Stock – I use vegetable stock cubes or liquid.
- Filtered water – Enough to just cover the bones and veggies in the pot
- 1 tablespoon turmeric powder or a fresh nib of turmeric chopped up
*This is a very basic recipe so add whatever you have in your fridge and any herbs spices you prefer to taste.
- I generally start cooking my broth in the morning so it cooks all day. I have it on high for the first 4 hours then turn it to medium for the rest of the cook time.
- Pop the bones in the oven to roast for approximately 30-40mins on 180
- Once the bones are finished roasting, put them in the slow cooker and cover with filtered water and Apple Cider Vinegar.
- Roughly chop up all of the veggies and chuck them into the slow cooker along with the stock and herbs.
- Turn your slow cooker on high for 4 hours then low/medium for the rest of the cook time. Alternatively, you can cook on low/medium for the day.