A great must have in your fridge or freezer pre or post birth is a batch of bone broth!
It can be eaten on its own or with few vegetables cooked in, also great to add to stews, risotto, soups and minestrone. Bone broth is super nutrient dense, particularly rich in an amino acid called glycine, which plays fundamental roles in healing processes, has anti inflammatory actions, aids digestion and much more. Bone broth due to its high collagen content supports bone health, joints, skin and nails.
Here’s the recipe for an awesome homemade health boosting bone broth!
3kg Chicken carcasses or beef/lamb bones
2 dried bay leaves
1 onion or 2 leeks
1 tsp of Sichuan peppercorns whole
Pinch of Salt
1 carrot (optional, if you’d like to add more sweetness)
Roast the bones and/or carcasses with salt and pepper in the oven for 30 minutes at 200 c - this will give a more intense flavour to your broth.
Place them in a big pot with the peppercorns, an onion or leeks cut into quarters, cover with cold water roughly 4cm. Bring to a boil and let it boil on a high heat for 10 minutes before lowering it. Over the first two hours keep on checking your broth and remove any foam coming to the surface.
Let it simmer for a minimum of 6 hours for the chicken and at least 12 hours if using lamb or beef bones. Once the time is up drain your liquid with a fine mesh colander and let the broth cool as quickly as possible (I usually do this by placing the broth in a glass tray or bowl).
Once cool, store in the fridge where it will keep for up to 5 days, or freeze for a later use.
If you want to save it for the long run put it in the freezer into ice trays, so you can use it in the same way as a dried stock cube to add a flavour and a nutritional kick to your dishes!