Bone broth is an exceptionally nourishing meal and for this reason, as well as being delicious, it’s a staple in our diet. If you’d like to read about some of the many benefits of consuming bone broth regularly, click here.
A Few of the many Health Benefits of Bone Broth
- Contains essential nutrients from the break down of the cartilage and tendons such as chondroitin and glucosamine. These are actually sold as expensive supplements for inflammatory conditions such as arthritis and joint pain.
- Helps repair gut lining, promotes healthy digestion and absorption
- Strengths the immune system which helps to fight and prevent infection
- Reduces joint pain and inflammation
- Promotes strong, healthy bones
- Promotes healthy hair and nail growth
*Source organic ingredients where possible. We get our meat from a lovely butcher named Mandy from Brisbane Certified Organic. She is located in Ormiston, Brisbane and you’ll find her at the Northey Street Organic Farmers Markets in Windsor, Brisbane.
- Bones – We tend to alternate between beef and chicken. We use a mix of marrow bones and bones with a little meat on them such as beef necks, lamb necks, or oxtail (depending on what our butcher has available) and we use about 1kg of the bones in the slow cooker. When we use chicken we generally get a whole chicken to roast for dinner and use the carcass plus whatever meat is left on it in a broth for the following night.
- 2 Tablespoons of Apple Cider Vinegar – The vinegar helps leach all those valuable minerals from the bones into the broth water. We use the Bragg Apple Cider vinegar brand.
- 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 bouillon powder. We use Marigold Swiss vegetable bouillon powder.
- Filtered water – Enough to just cover the bones and veggies in the slow cooker
- 1 tablespoon turmeric powder or a fresh nib of turmeric chopped up
*This is a very basic recipe, you can add whatever you have in your fridge and any herbs spices you prefer for taste. You can also opt to leave out the vegetables and simply slow cook the bones. A lot of people do this and simply drink the broth. You can make big batches and freeze the broth to have
- Pop the bones in the oven to roast for approximately 30-40mins on 180 degrees.
- Roughly chop up all of the veggies and chuck them into the slow cooker along with the stock and herbs.
- Once the bones are finished roasting, put them in the slow cooker, add the apple cider vinegar and cover with filtered water.
- You can slow cook your broth from 8-72 hours. We generally make ours the night before so it cooks on low for about 24 hours and sometimes, first thing in the morning on medium heat from 8-12 hours.