Over in my private members group Carol asked:
“I have saved the skeletons from two bought bbq chickens as well as some beef bones today…if you have made bone broth before would you mind sharing your top tip or tips please.”
Bone broth is amazing to use as the base of meals to add extra nutrition and healing nourishment for our gut, providing so many added nutritents that our body is usually starved for. You can use bone broth like a stock in soups, stews, sauces, sautéing, stir frying or whatever meal you choose. Because it really is like a stock packed with nutrition it also adds loads of flavour to every meal and makes everything taste good.
Justine one of my star members chimed in and shared her recipe, and best of all, she has let me share the recipe and her tips with all of you
Justine also shared how her psoriasis has healed and is about 80% better on her legs and she attributes part of that to the bone broth and it’s healing properties.
Justines Bone Broth Recipe and Tips
With preparation and cooking time you could have 2-3 liters of liquid gold from this bone broth recipe within about 50-60 minutes. This is a huge time, money & health saver. Making a quick soup with chicken and veggies leftover from making the bone broth takes a matter of minutes too. With leftovers!!!
The best piece of kitchen equipment I ever got was my standalone electric pressure cooker a few years back. Made a dramatic difference to the quality of whole food recipes I could make in a tiny fraction of the time as other methods..and everything tasted way, way better. I have a Cuisinart 6L… It browns, sautées, simmers, has a keep warm function after cooking and I can set it and walk away as it is not on the stove.
I could never make bone broth/stock properly before my pressure cooker.
This is my recipe..which I have tinkered with for years. It yields me the most amount of chicken bone broth… referred to as liquid gold in our house….it is so gelatinous it looks like jello after setting in the fridge.
- 1kg (2.2lbs) chicken bones… I like to cut the spine, wings, neck off a whole organic chicken before roasting, then add the bones leftover after eating the roast. otherwise I buy organic chicken soup packs from my local farmer. This is the whole bird apart from the wings, breasts, thighs…so still has lots of meat that you can use later.
- 1 carrot: washed & roughly chopped
- 1 brown onion: peeled and rough cut into quarters or eighths
- 1 big clove garlic… peeled and rough chopped
- 1-2 teaspoons apple cider vinegar (to draw out the gelatinous goodness and minerals from the bones).
- 1 teaspoon black pepper corns
- 2 teaspoons pink Himalayan rock salt
- Herbs: sometimes I use fresh (leaves from a stalk or 2 of celery, a few stems of flat leaf parsley and thyme, bay leaf). Or sometimes a bouquet garni from herbies.
Cover the ingredients with filtered water (usually around 2 to 2.5 liters). Sometimes less is more with the amount of water to add. I try to get as much mileage / quantity from my chicken ..so have been adding more water and longer cooking time to see what I can get away with…still making the broth tasty and gelatinous.
Then I cook on low pressure for 25 minutes, then let it release naturally. This means I type this cooking pressure and time into the machines keypad and then walk away. I come back 50-60 minutes later and drain at least 2-3 liters of liquid gold.
Then I pick over the chicken and pull off everything edible…which can then be added to a soup or curry (at the end/ last minutes as it is already cooked). I also save the onion and carrot for the soup or whatever I am making next. Usually the dogs do very well from this cooking process too.
Thanks for sharing that recipe Justine and I hope many people try it and love this liquid gold as much as you
One tip I’ve got when making a stock/broth such as this is to freeze it in an ice cube tray. That way when you need some extra flavour in a dish you just pop out a couple of cubes and add them into whatever you are cooking.
There’s certainly no need to buy stock cubes filled with ‘who knows’ what when it is so simple to make your own nutrition filled broth or stock blend.
Give it a try, it really does revolutionize the taste of your meals.
Have a great day
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