Bone Broth

This is ideal weather for introducing bone stocks/broths into your diet.  Bone broths are a great source of minerals, and contain natural gelatin which supports digestive health. You can make a large pot of stock and refrigerate or freeze some for later use. Stock can be used to make soups and gravies, and added to many dishes to enhance flavour. Choose good quality bones for your stock, from free-range or organic chicken, grass-fed lamb and beef, and wild non-oily fish. This is a simple recipe to get you started.

Chicken Stock Recipe

Ingredients

• 1 whole free-range or organic chicken carcass
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery sticks chopped
• 2 tbs vinegar
• 2 bay leaves
• Water
• 2 cloves garlic, crushed
• Parsley chopped

Place the chicken carcass and all the other ingredients, except the parsley and garlic, in a large pot and add enough water to cover. Bring to the boil and reduce the heat and simmer for approximately 8 hours. The longer you cook the stock the richer it will be. Alternatively if you have a slow cooker simply put all the ingredients into the cooker, turn on to low, and cook for about 8 hours. About 10 minutes before finishing add the garlic and parsley. Once finished remove the pieces of chicken carcass from the pot and let the stock cool. Then strain the stock into a large bowl. The stock can then be transferred to containers for refrigeration or freezing.