Bone Broth

Prep time: 4 hrs (the longer the better) | Serves: 4

Ingredients:

• 2kg mixed bones (chicken, beef or marrow bones)

• 2L cold water (plus extra to cover)

• 30g apple cider vinegar

• 150g onion, roughly chopped

• 100g carrots, roughly chopped

• 100g celery, roughly chopped

• 10g garlic cloves, crushed

• 2 bay leaves

• 5g black peppercorns

• 5g sea salt (add at the end)

• 10g fresh thyme or parsley stalks

Method:

1. Place the bones into a large stockpot or slow cooker and cover with cold water.

2. Add the apple cider vinegar and leave to stand for 20–30 minutes — this helps draw minerals from the bones.

3. Add the vegetables, garlic, herbs and peppercorns.

4. Bring slowly to a gentle simmer, skimming any foam from the surface.

5. Reduce to the lowest simmer, cover and cook for a minimum of 4-6hrs. The longer it cooks, the richer it becomes.

6. Strain the broth through a fine sieve into a clean container.

7. Season with sea salt to taste.

8. Taste and adjust the seasoning if needed.

Storage:

Once cooled, store in airtight containers or jars in the refrigerator for up to 5 days, or freeze for up to 3 months. The broth will gel when chilled from all the gelatine extracted from the bones — that’s exactly what you want, and it’s a sign of a great broth!