Bone Broth

Health and Diet is now more than ever a huge topic in todays society. We are surrounded by articles, magazines and posts on social media sites telling us what is best to eat and do. The most commonly used word I see is 'superfood'.

I never really use the word 'superfood' due to the fact I don't believe they are actually that 'super'. What I mean is, that these are the foods we should be eating everyday. They aren't super due to the fact they should be known as normal foods that everyone eats because they are so beneficial for us in so many different ways. The name 'superfood' is a marketing ploy for certain companies to sell their products. Instead of buying into the brand, we should be making and creating our own foods that are helping us feel great, healthy and maybe even, dare I say it - super. 

For me, I look into foods that help my digestive system, this then aids in helping my arthritis. These are normally foods that cause an anti-inflammatory response.

Duffle (my puppy) getting jealous of my bones.

Bone Broth is great for healing the gut, this is due to the gelatin in the broth that helps with digesting nutrients. The amino acid glucosamine is also produced which helps to stimulate the growth of new collagen to help repair damaged joints as well as reducing pain and inflammation! 
When I recently have praised bone broth for how tasty it is as well as being extremely beneficial, a lot of people have turned their noses up. But I can guarantee that once you have tried it, you will see what all the fuss is about. 
It is great on its own - hot in a mug or, heated up with lots of vegetables in, creating a posh pot noodle. Whether you stir through meat, poach eggs in it, boil rice noodles or simply use as a base for a soup, its great to have in the fridge ready to use or even in the freezer for whenever you need it. 
My favourite so far is shredded cooked chicken, spiralised courgettes and carrots, coriander and some ginger - delicious!




What You Need:

Chicken Carcasses - I used 4/5 as I was making a big batch, but how many you can get your hands on. I went into my local butchers 'Newitts of Thame' and they kindly gave me a bagful. 
2 Tablespoons of Apple Cider Vinegar
2 Cloves of Garlic
One Onion
One Lemon
Salt and Pepper
Water - the amount will be different depending on how many carcasses you have. The water should be about an inch above the ingredients.

In a slow cooker - or pan on a hob. Add in the chicken carcasses and pour water over until it is covering the chicken. It should be a little above an inch over the chicken.

Chop the lemon, garlic and onion - doesn't have to be neat as this is all just for the flavouring.

Then sprinkle the Salt and Pepper to season.

Bring everything to a boil then put onto low if you are doing it in a slow cooker - or the smallest flame on the hob. It needs to be the lowest it can be, so it can gently simmer for a long time.

It should be left for in-between 12 and 24 hours. The longer the better as more flavour will come out as well as lots more nutrients. You will know when it is ready as the bones will start to crumble.

Once it is ready, pour the broth through a sieve so you are left with just the liquid. Put into containers to either have in the fridge or freeze so you can use later on!

Be inventive with adding in different ingredients and spices! Its a perfect base for lots of different recipes, and a quick pick me up that is so good for you too!

Enjoy!

MB 

X