So I keep reading about the benefits of bone broth. We often have a roast chicken and I always have odds and ends of veg languishing in the bottom of my fridge, so I figured I have nothing to lose in making some. My writing is so inspiring, I know! Anyway, I think it’s fairly well established that chicken soup is ‘nature’s penicillin’, so I think there has to be some merit in the claims of bone broth. It differs from ordinary stock in that you boil it for much longer (24 hours), until the bones crumble. This releases gelatin and collagen, which are good for your joints, skin and gut health. Why is bone broth so amazing?
- Carcass of roast chicken (or any other meat)
- Carrots, celery, onion roughly chopped – a handful or two
- Tablespoon of peppercorns, 2 bay leaves, any fresh or dried herbs (I used tarragon and thyme this time)
- 2 tablespoons Lemon juice or apple cider vinegar (this helps to extract the minerals from the bones)
Throw it all in your slow cooker and fill with water until all ingredients are covered. Cook on high for a few hours to get everything going and then low for about 24 hours. Once the bones are brittle enough to crumble – about 12 hours- I fish the bigger ones out and break them apart to release all the iron-rich marrow. I then pop them back in the slow cooker and continue simmering.
Once cooled a little, strain and throw away the veg and bones. You now have plenty of nourishing bone broth to drink at your leisure.
I tried this on its own as hard core paleo enthusiasts recommend it (particularly post-exercise) but found it a bit too meaty and fatty. In soups and stews, it is delicious, though. Use in the same way as stock. Mine sat in the fridge for a couple of days until I made a Vietnamese Chicken Broth with it.
PS you can make this on the hob, just simmer on low for 12-24 hours until the bones crumble. Try not to burn your house down.