Bone broths have a rich tradition as a restorative food to support bone and joint health and general wellbeing. Bone broths can be enjoyed as they are, or used as a base for soups, stews and sauces.
Ingredients:
1.5kg bones (chicken frames or beef marrow bones)
2 tablespoons extra virgin olive oil
1 cup white wine or apple cider vinegar
3L water
2 bay leaves
3 brown onions, quartered
6-8 garlic cloves, peeled
1 tablespoon black peppercorns
3 celery stalks & leaves roughly chopped
2 carrots peeled and chopped
Pinch salt (optional)
Handful fresh parsley, chopped
Method:
Drizzle oil over the bones, onions and garlic, then roast in a hot oven (200C) for 30 minutes.
Transfer the bones, onion and garlic to a large stockpot, along with the water, wine/apple cider vinegar, peppercorns, salt, celery, carrots and bay leaves. Simmer for 8 hours, occasionally skimming any foam or scum from the surface. Strain, then add parsley while still hot. Serve immediately, or store sealed in the fridge for up to 1 week or freezer for up to 6 months.
Recipe adapted from Eagle Natural Health
https://www.facebook.com/EagleNaturalHealth/photos/a.197242926969223/4002055526487925/