Home made bone broth. Use as is or use to create delicious soups and other dishes.
Keyword: bone broth, broth, gaps diet, recipe
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 one whole onion (peeled)
Add salt to taste (in the large pot for my Ecopot I use 2 heaped teaspoons).
Cooking Instructions (depending on your chosen cooking vessel)
If cooking in an Ecopot (or other thermal cooker) – bring to the boil then simmer for 15 or twenty minutes, unless it’s a whole chicken in which case I simmer for 30 minutes, then put into the Ecopot and close the lid. Let it do its thing for between 5 and 8 hours.
If cooking in a crock pot or slow cooker – add all the ingredients and turn it on and leave it for about 5 hours or more (I used to often leave it going overnight).
If cooking on the stove top – bring to the boil then simmer covered for 2 to 4 hours (or longer), topping up the water if needed.
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.
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.
I often do a whole chicken and use the meat with a salad for a couple of meals, then use any that’s left over in an omelette or similar.
Always make sure you use either grey 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.
Add Bay leaves or other herbs as you wish for flavouring and health benefits.
Use free range/grass fed/organic bones if possible.