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About the Recipe:
Bone broth has so many healing qualities its hard to list in one paragraph. First it is an absolute umami flavour and nutrition bomb in which you can use in place of water to cook grains and vegetables to start. Secondly, it is packed with all the nutrients found in the bone marrow of the animal, which would normally be discarded anyway. It boasts amino acids, hyaluronic acid, gelatin (skin and joint health) , and collagen, all the while promoting gut health and creating warming and soothing conditions for your body during healing and recovery. This is a recipe to make from scratch, especially if you have any leftover chicken carcasses from eating the meat.
Ingredients:
7/8 medium to large bones (cow/lamb/veal), preferably bones with marrow, knuckles, knees with collagen)
1 bulb garlic
10 peppercorns
2 bay leafs
2 carrots
2 leeks
2L filtered water
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Method:
Preheat oven to the highest temperature. Boil bones at very high heat for twenty minutes to purify. Drain. Roast bones in the oven for about twenty to thirty minutes, turning once. Place all of the ingredients into a crock pot and bring to a high simmer. Then roast on low heat for 24-48 hours. Let it cool quickly by adding a few ice cubes and draining into a room temperature bowl. refrigerate/freeze as soon as it is room temperature. When the broth goes cold, it will become gelatinous, which is normal. When you reheat, it will liquify. Use this broth as a stock base for soups, a replacement for water in grains, and to drink for snacks and healing.