Bone Broth
Home made bone broth. Use as is or use to create delicious soups and other dishes.
Equipment
- 1 Crock pot Pot, or thermal cooker
Ingredients
- Cooked and/or raw bones
- 2 tbsp apple cider vinegar
- 1 tbsp Celtic sea salt
- Water
Instructions
- Add your chosen bones to your pot/crock pot/thermal cooker (ideally 1/2 to 3/4 fill your chosen vessel)
- Fill to about an inch or two from the top with water
- Add salt to taste (in my 7 litre crockpot I use 1 tbsp)
Cooking Instructions (depending on your chosen cooking vessel)
- Add all the ingredients and turn it on and leave it for at least 5-6 hours or more
Then…
- Once cooking time is complete let it cool a little.
- Use a large straining spoon to get all the bones and meat out of the pot, placing them in a steel colander positioned over a bowl to catch any liquid and leave the bones to cool.
- If you have meat bones, once cooled, pull the meat off the bones. Discard the bones and put the meat into a container in the fridge or freezer to use later, or use for a meal straight away.
- Pour the broth into containers and freeze or store in the fridge and reheat as needed.
Notes
Notes:
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I often do a whole chicken and use the meat for a couple of meals.
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Always make sure you use either Celtic sea salt or Himalayan salt – not the processed, white stuff from the supermarket. Without it's minerals, it is not salt – it is sodium chloride.
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Add Bay leaves or other herbs as you wish for flavouring and health benefits.
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Use free range/grass fed/organic bones if possible.