I have been wanting to get into bone broth for a long time…I have made the step, and, I can safely say…I love it! We tend to have a roast chicken once a week in our house and have a nice roast meal out of it; we also make a bonus meal of sushi. It is so nice to then look forward to a whole pot of bone broth made from the bones of the roasted chicken.

I have been freezing the broth in different containers:

• Mugs- for a quick pick me up instead of a coffee
• Starter dishes- that can be defrosted and heated as a starter or soup for lunch (adding extra meat or veg into it to pad it out)
• Jar- to use as stock or to defrost and drink/eat

For something different this week, I made a lamb bone broth that was very hearty and yummy too. I have booked a place on a fermented foods and broth making workshop next month and I look forward to learning more and sharing more ideas with you about these foods. My main motivation with wanting to learn more about fermented foods and broths is that my daughter is so reactive to things I haven’t been able to find a suitable pro-biotic. Even the pro-biotics that should be okay still seem to make her react, so, I am hopeful that I can get some digestive system goodies into her in other ways.

Ingredients:

• Chicken bones of a whole roast chicken, plus any left-over juices, etc (or to make it a lamb bone broth the bone from a roast leg of lamb)
• 4 carrots washed and roughly chopped
• 2 brown onions, peeled and roughly chopped
• 2-3 smashed garlic cloves
• 4 celery stalks washed and roughly chopped
• Any other extra vegetables that you want to add (e.g. I save the ends of Buk Choy, or if baby leaf spinach is starting to go off I freeze it and then add to this)
• 2 Tbs apple cider vinegar
• Ground salt (I use Himalayan salt)
• 4-6 litres of water (depending on how big your largest saucepan is)
• Bunch of fresh herbs (like rosemary,  thyme, and sage)

Method:

1. Add everything into a large saucepan
2. Place the lid on and cook over a medium to low heat for 4 hours
3. Strain through a fine strainer and serve or store in fridge or freezer (depending on what you intend to use it for)

If you give this recipe a try please let me know how it turns out, I’m happy to troubleshoot or discuss how you could substitute these ingredients if some of the ones I’ve used aren’t suitable to your family’s sensitivities.