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.
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
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.
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.