This recipe fills a 10 L pot and produces five to six litres of broth:
5 Kg grass-fed bones of beef, mutton or venison or a mix of chicken parts such as necks, cut up chicken and feet
5 – 6 L filtered water
5 Tbsp apple cider vinegar
5 tsp unrefined salt such as Khoisan or Himalayan salt
5 tsp dried thyme
3 Bay leaves, fresh or dried
A few twists of freshly ground black peppercorns
1 large carrot, finely sliced
1 large onion, finely sliced
You can half the recipe if you do not have a very large pot.
- Place the bones into your pot, tightly packed. It is important to use a stainless steel or other non-toxic type of stock pot. Cover them in filtered water, it should be about 2 cm over the level of the bones. It is fine to start with frozen or defrosted bones.
- Add the vinegar, stir gently and allow to stand for 30 minutes if you have the time. The vinegar will start extracting minerals from the bones as it stands.
- Bring the pot to the boil. As soon as it boils, skim off the foam and turn the heat down low so it just simmers. Check the time.
- Add the salt, dried thyme, bay leaves and freshly ground black pepper and stir to incorporate.
- Place the lid on the pot and allow to simmer for about two hours, checking regularly and topping up with water if needed.
- Thinly slice the carrot and onion and add to the broth. Stir to incorporate.
- Simmer another one hour for chicken and two hours for beef / pork / mutton / venison.
- Remove the broth from the heat. Remove the bones from the broth with a slotted spoon and set aside.
- Pour the broth through a sieve into the containers you wish to store it in. Glass mason jars work well for me, as does freezing it in muffin trays and then removing from trays and storing in a plastic bucket / bag. If you use mason jars, leave a good three to four centimetres open at the top of the jar and don’t seal the lid when you put in the freezer, this prevents cracking.
- Allow the broth to cool to room temperature on the counter or stand in a sink / bath of cold water. Then refrigerate or freeze.
- Add your broth to soups, stews, mince, mash or just about anything you’re cooking to boost your whole family’s health.