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Bone Broth is a nutritious and comforting option for postpartum recovery, as it provides essential nutrients and supports recovery. Here's my simple recipe!





Ingredients:

  • 1-1.5 kilograms of high-quality, grass-fed beef or organic chicken bones (such as marrow bones, knuckles, or a combination)

  • 2 medium onions, quartered

  • 3 carrots, chopped

  • 3 celery stalks, chopped

  • 4 cloves of garlic, smashed

  • 2 tablespoons apple cider vinegar (helps extract minerals from the bones)

  • A handful of fresh parsley

  • 1-2 bay leaves

  • 1 teaspoon peppercorns

  • Sea salt, to taste

  • Water (enough to cover the ingredients)

Instructions:

  1. Preheat the oven: Preheat your oven to 200°C.

  2. Roast the bones: Place the bones on a baking sheet and roast in the preheated oven for about 30 minutes. This step enhances the flavor of the broth.

  3. Prepare the vegetables: While the bones are roasting, prepare the vegetables by chopping them into large chunks.

  4. Start the broth: Transfer the roasted bones to a large stockpot or slow cooker. Add the chopped vegetables, garlic, apple cider vinegar, parsley, bay leaves, and peppercorns.

  5. Cover with water: Pour enough water into the pot to cover all the ingredients. Be mindful not to overfill, leaving some space at the top.

  6. Bring to a boil: If using a stovetop, bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and simmer. If using a slow cooker, set it to low heat.

  7. Skim the foam: As the broth simmers, skim off any foam or impurities that rise to the surface with a ladle or spoon.

  8. Simmer for hours: Allow the broth to simmer for at least 8-24 hours. The longer it simmers, the more flavorful and nutrient-rich it will be.

  9. Season with salt: About an hour before finishing, add salt to taste.

  10. Strain the broth: Once the broth has simmered to your satisfaction, strain it through a fine-mesh strainer or cheesecloth to remove the solids.

  11. Cool and store: Allow the broth to cool and store it in airtight containers. You can refrigerate for up to a week or freeze for longer storage.

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