CONDIMENT | DRINK
STOCK UP ON STOCK
Any leftover bones and vegetable scraps can combine to make flavoursome and highly nutritious broths. I like to make a large batch, which can be frozen into portions, ready for when I need it. This easy slow-cooker recipe can be drunk as it is, as a comforting warm beverage, or, more commonly, used to form soups, stews, gravies and sauces. Homemade bone broth, also known as stock, is hailed as a gut-healer, immune-booster, detoxifier and is also a good source of collagen, known for keeping your skin looking young – who knew that a few scraps could provide so many benefits!
DAIRY-FREE | GLUTEN-FREE | LOW-CARB | NUT-FREE | PALEO
Bone Broth
Equipment
- Slow Cooker
- Sieve
Ingredients
- Any Bones (this recipe uses one chicken carcass)
- Any Vegetable Scraps or:
- 1 Onion
- 1 Carrot
- 1 Celery Stick
- 2 Bay Leaves
- 1 tbsp Apple Cider Vinegar
- Water
Instructions
- Cut vegetables into large chunks, leaving on skins and any odds and ends.
- Place bones and vegetables into slow cooker with bay leaves and cider vinegar.
- Pour in cold water until all is covered by about an inch.
- Bring to the boil and simmer for 12-24 hours.
- Sieve the broth and discard bones and vegetables.
- Pour into glass jars, store in the fridge or freeze.
STOCK | BROTH | BONE | MEAT | SAUCE | GRAVY | ONION | CARROT | CELERY | BAY LEAVES | APPLE CIDER VINEGAR | SCRAPS | SLOW COOKED
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