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The humble and very powerful bone broth

Chicken soup for the soul? For us, it's called bone broth. And if you think about it, chicken soup has always been seen as a cure all but this is because at the basis, chicken soup was always made using bone broth. I remember my mum boiling chicken carcass for hours and then adding the rest of the goodies in... Darn it was good.

When bones are cooked in water for long enough they release minerals and nutrients which in turns are easily absorbed by the body. On top of this bone broth contains high levels of antioxidants, collagen, amino acids such as glycine which is needed to complete the detoxification process and assist the liver to function optimally. It taste pretty good too (especially with a sprinkle of garlic salt).

3 things you must do:
1. Use good quality bones, ask your local butcher. They will usually give them out for free
2. Blanch your bones
3. Then.... roast the bones!
Using the 3 steps above will you give you a tastier and nutrient rich bone broth

Ingredients
1.5-2kg of good quality bones (chicken, lamb or beef)
2 tablespoons apple cider vinegar
2-3 litres of water (approx)
2-3 onions, peeled and quartered
2 carrots, roughly cut
2 celery sticks, rougly cut
1 teaspoon whole peppercorns
1 teaspoon Himalayan Salt
3 cloves of garlic, peeled and kept whole

Directions
1. Preheat your oven to gas mark 5-6.
2. Put your bones in a big pot and cover with water. Bring to the boil for 5 minutes and discard the water afterwards (this is what we call blanching).
3. Roast your bones for 45 minutes to 1 hour... This step might take longer. You want the bones to start caramelizing.
4. Take the bones out of the oven and put them in your slow cooker. Add the apple cider vinegar, cover with water and let this stands for 30 minutes.
5. Put the rest of the ingredients in (leave the garlic out until 30 minutes before the end of your cooking).
6. Cook on medium heat (gentle simmering) for 8-12 hours (or even more if you wish, I often go for a whole day).
7. Strain the broth and cool as quickly as possible (adding a few cubes of ice will accelerate the process).
8. Store in glass jars in the fridge for up to 5 days, or freeze for later use. Enjoy a mug full for optimal gut health every day.

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More About The Author - Marie-Eve Maitland

Marie-Eve Maitland Marie-Eve (pronounced the French way and, yes, you guessed it, Henry's wife) is our kitchen and food-wiz and is behind our healthy recipes and also manages our twitter account (get in touch!).  Having graduated in dietetics in Canada, Marie-Eve is passionate about eating, discovering new foods and leading a healthy lifestyle to make sure she in tip-top shape to look after her little girl, Elodie.Marie-Eve loves cooking (of course), weight training, yoga, walking, matcha green tea and chocolate (amongst other things).

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