“It’s the ultimate food-as-medicine or as I often refer to it, the elixir of health and gut-happiness! Bone broth is a rich source of vitamins, minerals, gelatin, collagen and other nutrients that help soothe cranky tummies, support optimal immune function, help heal connective tissue and promote overall health and wellness. I’ve always got some in my fridge and try to have a cup first thing in the morning on an empty stomach. If you’ve never made it before, give it a go! It’s super easy, especially when you use a slow cooker.”

Ingredients

  • 1.5 – 2kg of organic, grass fed beef bones (I like to use a combination of knuckle and long bones). You could also use chicken bones if you’ve done a roast chicken.
  • 6 cloves of garlic, whole
  • 1/2 bunch of celery, roughly chopped
  • 1 Leek – including the green part, roughly chopped
  • 2 brown onions, roughly chopped
  • 2 carrots, roughly chopped
  • 2 tablespoons of apple cider vinegar
  • Salt and pepper
  • Filtered water

Method

  1. Place bones and chopped vegetables in your slow cooker.
  2. Add apple cider vinegar and a sprinkle of salt and pepper.
  3. Fill your slow cooker to the brim with water.
  4. Cook on low heat for 24 hours.
  5. Check occasionally and top up with additional water if some has evaporated off.
  6. When your broth is done, strain off contents into a large bowl or container.
  7. Set aside to cool.
  8. As the broth cools, you will notice the fat starting to rise to the surface.
  9. Once this has happened, place broth in the fridge to solidify the fat (It makes it easier to remove).
  10. Discard the fat and store remaining broth in an air tight container in the fridge. You will notice your broth has a jelly-like consistency when it is cold. This is a good sign and tells you your broth is rich in collagen and gelatin.
  11. Heat and serve as required.