The art of cooking broth, or stock as it is also known, has been around for thousands if years.
It is defined as a liquid food preparation which involves simmering water in which animal or fish bones have been added and cooked slowly to extract nutrients.
Traditionally known as a cure it all for all ailments, bone broth is a known superfood which costs very little, especially if you use a leftover carcass or bones from your Sunday roast.
Broth or stock contains minerals and nutrients in a form that are easy for the body to digest. Calcium, magnesium, phosphorous are all present in abundance, as are the likes of glucosamine which is often found in expensive supplements used to treat joint pain.
Due to it's rich calcium content bone broth is an important part of a Paleo diet. It should be consumed regularly as is, or as a base to sauces, soups and gravies.
Bone broth is also rich in gelatin, which has been shown to be useful in the treatment of diabetes, peptic ulcers, muscle diseases, cancers and jaundice. Gelatin has also been shown to help prevent cellulite! So, next time you cook a roast chicken why not try making your own broth from the carcass? Alternatively buy some bones from your butcher or get chicken feet and heads as cheap as chips if you are not squeamish!
Its so so easy it is almost embarrassing, but here is how!
Use a chicken carcass with meat if you still have it. For beef stock you can roast the bones first to enhanse the flavour. You will get a darker stock this way.
1 chicken carcass
Filtered water if desired, enough to cover
3 tbsp of apple cider vinegar
Dutch oven, crockpot or saucepan.
Place your chicken bones in your pot.
Just cover with cold water
Place on a low heat so it barely simmers.
Add the vinegar (this leaches the minerals from bone easier)
Remove any scum which comes to top
For chicken simmer at least 4 hrs, for beef at least 8hrs up to 24.
When cooked pass through a fine sieve to remove any sediment.
Cool and refrigerate for up to 4 days.
Freeze if desired for backup if a cold hits!
Use as a base for soups and sauces, as a drink daily or as a cold/flu remedy.
Alternatives: Add vegetables such as celery, carrots and onions to your stock also to add flavour if desired.