GF / DF / NF
Ingredients

• 2kg grass-fed organic soup bones (beef, lamb, venison, chicken, turkey or duck)
• 2 tbsp apple cider vinegar
• 2 bay leaves
• 1 tbsp sea salt
• 2.5 L filtered water
• Organic seasonal veggies (eg. chopped carrots, onions, garlic, turnips etc)
• Organic herbs (eg. parsley, thyme, rosemary)

Method

Place the bones in a slow cooker and drizzle with vinegar to coat all the bones. Add the vegetables, herbs and salt, water and stir to combine. Set the slow cooker on low and cook for 12 to 24 hours. When broth is finished, discard the bones, vegetables and herbs, removing all solids by straining the liquid through a sieve into a glass container jar. Refrigerate the broth for at least 3 hours or overnight to separate the fat. Once the fat has congealed it will rise to the top and form an opaque white layer.  Simply skim it off the top and discard.

To serve, heat the broth (which will resemble gelatin) over medium-low heat, stirring occasionally. Pour one cup into a mug and enjoy, or use the broth in recipes calling for chicken or beef stock.

Serving suggestion: Add a pinch of one or more of the following ingredients when reheating for versatility and flavour;

• Black / white pepper
• Dried cumin
• Chillies
• Lemongrass (fresh or dried)
• Ginger (fresh or dried)
• Turmeric (fresh or dried)
• Mint (fresh or dried)
• Toasted coconut

Store all leftover broth in a sealed container in the refrigerator for up to four days or in the freezer for nine months to one year.

Photo by Bluebird Provisions on Unsplash