03 Oct Gut Loving Bone Broth

Posted at 14:56h in Free Recipe, Gut Health by
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Gut Loving Bone Broth

Bone broth is something I have come to love since beginning the journey of healing my gut.
It's so versatile and can be used as a hot drink, to make soups or added to other hot dishes like chilli, bolognese or curries when liquid is required in the recipe.
It's a brilliant way to get gut loving goodness into meals.
You can jazz it up in any way you feel fit. I usually have a peek in the fridge to see what veg might need used up and I also like to add things like garlic cloves and fresh herbs, think about the taste afterwards and get as creative as you wish!
I'm giving instruction here on how to make chicken broth because it's what I personally make each week but you can use beef, lamb or fish.
You are going to end up with a gelatine base packed with amino acids.
Keyword: bone broth, chicken, Gut Health

Instructions

  • Add a whole chicken to a large pan and cover with water
  • Pop in your veggies, herbs and spices: celery, carrot, garlic, onion, ginger, parsley or whatever you feel like adding - I also like adding a sprinkling of dried Italian herbs
  • Next add 1 Tbsp of apple cider vinegar which helps draw more goodness
  • Season with salt and pepper

SIMMER:

  • Bring everything to boil then reduce the heat to a simmer
  • After approx 1.5 hours check and you should see the meat soft and slipping away from the bones

REMOVE:

  • Take the chicken out of the water and place to the side
  • When cool enough remove all the meat from the bones setting aside the skin and bones
  • This meat will store to be used for meals and snacks throughout the week. I love to use in salads, curries and sandwiches

ADD:

  • Add the skin and bones back into the water
  • Bring the stock back to the boil and reduce once more to a simmer for another 1.5 hours - just leave it and go about your business

STRAIN:

  • When your broth is ready, remove any large bones, vegetables etc using a slotted spoon
  • Let the broth cool then pass through a sieve to strain out any smaller molecules left behind
  • You can strain straight into an airtight storage jar or you can add to ice cube trays to store in the freezer
  • If you don't remove the fat you will notice a fat seal forms once the broth is refrigerated
  • You simply remove this when you wish to use the broth

USE:

  • To use you can enjoy as a warm drink or use to enhance other dishes

I use this jug to separate the fat from the broth before freezing – game changer!

Then I freeze extra broth in these larger ice cube trays then use 3-4 cubes when making my drink/single portion soup – they are the perfect size for portion freezing your broth for later use

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