Bone Broth
Rich in collagen, vitamins and minerals (good for your hair, skin and bones) and a great immune booster, use this is super simple and delicious broth as a base to all your soups and stews. Or just drink it straight up for breakfast or as a snack. It's liquid gold for your body.
Servings: 12 cups
Ingredients
- 1 chicken carcass (you can save bones in the freezer till you have enough to make a batch of broth)
- 1 onion
- 4 cloves garlic, peeled
- 1 inch fresh ginger, peeled
- 2 carrots, peeled
- 2 stalks celery
- 2 stalks lemongrass (optional)
- 5 whole peppercorn
- 2 tsp turmeric powder
- 2 bay leaves
- 5 whole black pepper
- 2 tsp salt
Instructions
- Rough chop the veggies (no need to peel the onion, the skin actually helps improve the colour of the broth).
- Place all the ingredients into a large (8 qt) slow cooker or saucepan. Add enough water to cover all the ingredients.
- Cover with a lid and cook on low for 12 to 18 hours. Check it every few hours to make sure the water level is never below the ingredients. I like to add a few cups of water every 5-6 hours or so. (You may also need to skim any of that white scum off the top if any accumulates).
- You will know it is done when the bones are very soft and almost fall apart when touched. Allow it to cool and then strain the broth and store in an air tight container in the fridge for 2-4 days or freezer for ages.
Notes
I like to freeze some of the bone broth in an ice cube tray so that I have a quick way to add some flavour to any sauce or stir fry.