I love the satisfaction of making bone broths. They use up all the last bits of Sunday's roast - all the bones, onion skins, vegetable peelings and leftover herbs. This one has rosemary, thyme, oregano, bay leaves and peppercorns along with celery, onions, carrots, garlic and spring onions.
Always put the bones into water with something acidic like apple cider vinegar or lemon juice. This will help to remove the minerals (calcium, phosphorus, magnesium) from the bones.
Not only are bone broths full of minerals, they are also high in collagen (gelatin). You want to be drinking or cooking with bone broths if you are unwell, have digestion issues or just want to maintain good health.
I've let this stock cook for 24 hours which about how I like it, some let it go longer. It has turned the rich colour of Spanish onions.
I had a cup for lunch this afternoon with fermented tumeric paste, cumin and lemon juice (based on a recipe by Pete Evans)...it was fabulous!
Enjoy - N x