Bone broth is super cheap to make. Most butchers will probably give you the bones for free! Incorporate it into a stew, bolognese, curry, soup or even cook rice with it to ensure your child gets some in their diet!
- 2 kg of bones – (beef or lamb marrow bones, chicken necks, feet and carcass or fish)
- 6-8 litres of filtered water
- 3 cloves of garlic
- 1 onion, chopped in half
- 2 celery sticks, chopped in half
- 1 carrot, chopped in half
- 1 tbsp. apple cider vinegar
- pinch of salt
- Place all ingredients in a large saucepan and bring the boil.
- Once boiling reduce the heat to a simmer.
- Allow the broth to simmer for a minimum of 6 to 24 hours (beef: 24 hours, chicken: 12 hours, fish: 6 hours). Top up the water as required.
- After it has cooked for the appropriate time – strain the broth through a fine mesh metal strainer and discard the bones and debris caught in the strainer. You can keep and eat the vegetables.
- Place the broth on the bench and allow it to cool for about an hour.
- Once it has cooled, place the pot into the fridge. After a few hours you will find that the tallow rises to the top and forms a hard white layer. Scoop this out with a spoon and keep it in a container to use for cooking (as an alternative to coconut oil or butter). The liquid beneath the tallow should have turned into what looks like jelly. It will have a gelatinous consistency – which is great news! This means your broth is rich in gelatin. Don’t stress if it isn’t very jelly-like, it will still have loads of nutrients in it!
- Place the broth into big glass jars for storage in the fridge or pour it into containers and store in the freezer.
Enjoy your gut-loving broth!