Bone broth is something I always have in the house. I use it in cooking as an alternative to stock and I drink it hot.
It's full collagen, gelatin, magnesium, calcium, phosphorus and potassium; and has many benefits including the following.
- Can be a great remedy for the common cold
- Reduces inflammation and therefore eases pain
- It's rich in collagen which is great for our joints and aging skin
- Heals the gut and supports probiotic growth
- Helps the natural detoxification process
- Improves sleep
Some useful info for you -
- Roasting the bones first gives great flavour and texture. I freeze leftovers from roasts and use these. Make sure you include the skin too! Feel free to add wings or necks as they will add a heap of collagen to the broth.
- Turmeric is a potent anti-inflammatory and antioxidant. Fresh or ground is fine, but ground is more concentrated so more of the good stuff - Curcumin which is the main active ingredient in turmeric.
- Leaving the skin on the onion adds a deeper colour to the broth and more nutrients.
- Fresh ginger is great for your digestion and immune system.
- Black pepper is a must in this recipe as it helps the Curcumin in the turmeric to get absorbed in the bloodstream.
Place all ingredients in the slow cooker.
Pour over water, you want enough water to cover everything.
Slow cook on low for 15-24 hrs, the longer the better!
Strain and keep liquid.
Freeze and defrost as needed. I freeze a couple 500ml portions (great of soup bases) and the rest in a muffin tray for smaller portions to drink or use in place of stock in cooking.
Serving Size 250 ml
- Amount Per Serving
- Calories 38
- % Daily Value *
- Total Fat 1g2%
- Net Carbohydrate 0.8g1%
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.