Makes approx. 4 litres
Bone broth is a staple in my freezer. Not only is it a flavoursome base for soups and stews, it’s also a powerful gut healer..
Collagen-rich gelatin, released from the bones during cooking, is an excellent multitasker: it nourishes and helps fight inflammation, and is beneficial for restoring the strength of your gut lining. Note, however, that bone broth can be high in histamines, which cause a reaction in some people. If you feel worse after consuming bone broth, histamines may be an issue for you.
Ingredients
- 1 bunch spring onions (scallions), green part only, roughly chopped
- 2 carrots, halved crossways
- 2 celery sticks, halved crossways
- 2 tablespoons unpasteurised apple-cider vinegar 1 bunch parsley, leaves removed
- 10 thyme sprigs
- 1 rosemary stalk (optional)
- 8 black peppercorns
- 4 litres (135 fl oz/16 cups) water
- 1 kg (2 lb 3 oz) chicken bones
Method
- Put the vegetables, apple-cider vinegar, herbs and peppercorns in a large stockpot that can hold at least 5 litres (5 quarts) water.
- Pour in the water and bring to the boil.
- Reduce to a low heat, add the bones and simmer for 12–24 hours.
- Skim the surface occasionally to remove impurities and excess fat. The broth can also be prepared in a slow cooker.
- Strain the broth through a sieve lined with a large coffee filter. If your broth contains a lot of fat, refrigerate overnight to allow the fat to set in a layer on the surface. The following day, scoop out the fat. At this stage, the broth will look like jelly, but once heated, it will become liquid again.
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Store in the refrigerator for up to 5 days or freeze in 250 ml (81⁄2 fl oz/1 cup) portions for up to 3 months.
Carla's tip: The broth can also be prepared in a slow cooker.
Beyond it being the ultimate comfort food, the humble bowl of chicken soup also boasts some pretty impressive health and immune-boosting benefits.
