You know we love bone broth. It’s been around for a long, long time. Our grandmothers called it stock or “chicken soup for the soul”.
We stock Nutra Organics Chicken Bone Broth for those of us that find it hard to make broth from scratch.
It is naturally loaded with essential vitamins that when consumed as part of a healthy and varied diet will support immunity such as Zinc & B12. Zinc is an essential mineral for supporting our immune system and contributes to cell protection from free radicals. B Vitamins support metabolism, which will help enable the body to utilise the energy we get from food and assist with tiredness and fatigue. Vitamin B12 will also help to reduce tiredness and fatigue whilst supporting immunity.
For those of you that want to make your own, below is a recipe. We also have available some Chinese herbal packs to add to your Bone Broth for extra goodness. You can BOOK a free 15 minute health consultation to find out what herbal pack you should add to your bone broth.
1-1.5 kg mixed organic beef bones
2 carrots (roughly chopped)
2 celery stalks (roughly chopped)
1 onion (roughly chopped)
1 tablespoon of olive oil or coconut oil
2 tablespoons apple cider vinegar
1 bay leaf
1 teaspoon peppercorns
Optional: 2 cloves of garlic, 1 bunch of parsley, 1 tablespoon of salt.
Preheat the oven to 200 C
Place bones in roasting pan and roast for 30 minutes. Drizzle with oil (coconut or olive). If you have time, flip the bones and roast other side for additional 30 minutes to improve flavour.
Place bones in large soup pot. Pour 2-2.5L of water over them and add the vinegar. Let it sit for 20 minutes.
Add vegetables, bay leaf, peppercorns and anything else you are adding (garlic). Add more water if you need to ensure it is covered.
Bring to a high simmer.
Once you have a high simmer, reduce the heat to low and let simmer for anywhere between 12-24 hours.
If using a slow cooker, set it to LOW after you’ve brought the broth to high simmer first, and cook for the same time.
Throughout simmering, add more water as needed to keep all the ingredients submerged.
Once the broth has reached a dark, rich brown colour, remove from heat. Strain using a fine metal strainer to remove all the bits of bone and vegetable. Cool for at least 1 hour and store in fridge for 5 days or freeze. We like to freeze ours into ice block trays so we can add to EVERYTHING that we cook!