BONE BROTH RECIPE
YOUR CHOICE OF CHICKEN, BEEF, PORK OR FISH BONES
1–2 TBSP APPLE CIDER VINEGAR
SALT TO TASTE
ROUGHLY CHOPPED CELERY, CARROTS, MUSHROOMS, ONION AND GARLIC
Prepare bones by either blanching or roasting.
BLANCHING: Cover bones with cold water, boil rapidly for 5 minutes, drain. Wash any scum off of the bones and pot.
ROASTING: Put bones, ginger and onion into a hot oven (220C). Roast for 20 minutes.
Place prepared bones into a large saucepan with apple cider vinegar and salt. Add ginger, vegetables
and enough water to cover bones by 1–2cm.
Simmer for 12–24 hours for beef and pork bones or 4–8 hours for chicken and fish bones, adding water as necessary to ensure the bones are fully submerged. Add your herbs in the last 1–2 hours of simmering.
Strain broth and allow to cool.
Store in the fridge for about a week or freeze for a few months.
Use your broth, tonic or powder in soups, risotto, stews, pasta sauces or curries. You can braise with it, add it to stir-fries, or even use it to cook potatoes or rice.