Bone broth. A source of an incredible list of essential nutrients that is both anti-inflammatory and gut healing. It is such a delicious addition to family meals and actually makes a lovely drink all on it’s lonesome. I’m not particularly creative with it, I usually make up a weekly batch and whip up soups and use it in our family dinners throughout the week like you would with any stock.
So what’s the best way to make it? Well, there are tonnes of recipes floating around cyberspace and recipe books but the truth is you can really make it how you like. You just basically cook bones in water with a splosh of apple cider vinegar, water and seasoning for 12 – 24 hours. But there is one secret ingredient that transforms ordinary bone broth into a naturally gelatinous super duper food which is really ups the anti in terms of it’s magical gut healing powers…chicken feet. The first time I added these creepy little creatures to my cauldron, I couldn’t actually look at them, which proved very tricky for adding and removing them from my broth! But somewhere along the way, I found myself regularly buying them along with organic chicken frames at my local market and adding them by the kilo to our weekly batch…now they don’t bother me in the slightest and I often send Aunty Lonnie creepy pictures on snapchat. Ha.
So with love and chicken feet healing powers, here is my recipe…
Gluten, dairy, refined sugar, egg and nut free, paleo.
2 organic chicken frames / carcasses (I often put leftover carcasses in the freezer after having a roast chicken if I am not going to make broth straight away)
1 kg chicken feet
2 sticks of fresh turmeric, roughly chopped
Salt and black pepper
1/2 a celery, roughly chopped
2 Tbs apple cider vinegar (‘with the mother’ if possible)
1. Roast chicken frames for 30 mins at 180 degrees (unless you are using leftover chicken frames which have been cooked already).
2. Add chicken frames, feet, turmeric, salt, pepper and celery to a slow cooker and cover completely with water so it is fairly full (but not too full!).
3. Cook on high for 3 – 5 hours, then switch to low for a further 10 – 12 hours. We usually like to end up cooking our broth for about 15 hours.
4. Once cooked, sieve liquid out and store in glass jars in the fridge once cooled. We usually find it lasts 5 – 7 days. It can also be frozen if you don’t think you’ll get through the whole batch.
I usually make a big batch of soup with half of it while it is hot, then store in the fridge with the rest of it once cooled.