This is a weekly must have throughout winter and it is SO easy to prep and store. Literally could not be easier
The history of bone broth is huge. A must have in all heritage kitchens and a way better alternative to store bought broths or stock cubes as its FULL of gelatinous collagen, amino acids, minerals, fats, proteins and so many other good things that our bodies need, especially over winter
Bone broth is the NUMBER 1 source for any good gut healing protocol or product. It is easy to digest. Rich in so many substances and mimics our own body saturates so helps us to build up our own bone density and blood. And if there’s one thing through winter that is essential we do, it is build our blood. It is literally what keeps us warm, strong, flowing and powerful. Cannot be underestimated.
And having a weekly supply of broth is ideal for morning drinks – I make mine with some cayenne pepper, turmeric, a squeeze of lemon, some really good sea salt and a splash of olive oil. It literally tastes like the best soul soothing chicken soup and will start your day right every time!
So, I won’t go too far into this but, one thing I am told often and as a 44 year old woman I do take pride in stating this: My friends often ask me if I’ve had botox. Nope, no maam, I HAVE NOT. I literally eat a lot of collagen rich foods that plump up your skin and help elasticity and density. But I also (wait for it…) like to ask my butcher for COW FAT as well as beef and chicken bones as I like to make my own rendered cow fat for cooking but also…..(wait for it…) FOR MY SKIN!
If you render down cow fat, especially the fatty parts from around the kidneys and loins, and you double render so it takes away all the impurities, you are left with the most incredible white, hard, solid block of pure fat. And that fat mimics our own body fat so it is ideal to use on our own bodies, especially through a cold, harsh winter as it protects the skin against all kinds of harsh free radicals and weather damage. It is so easy to do (NOT MY GLORY BUT A GREAT LINK FOR ANYONE INTERESTED HERE) and as the video states, you can add in any other carrier oil and essential oil to finish off the balm. I like to use a combo of EXTRA VIRGIN OLIVE OIL (I LOVE OLIVE OIL AND I AM SO BLESSED TO LIVE IN A MASS PRODUCING OLIVE OIL COUNTRY AND HAVE MY OWN OLIVE TREE IN THE GARDEN) but I also like to add castor oil, jojoba oil (as that is also the most adaptable to our skin) and essential oils such as FRANKINCENSE (great for aging skin) LAVENDER (a great all rounder for skin) and (SWEET ORANGE) great for skin brightening especially throughout winter. You can also make a balm with tea tree and eucalyptus for a great winter cleanser and I do also like to source my own local beeswax to help set the balm. LITERALLY THE MOST NATURAL SKIN CARE YOU CAN GET! and so so good for you!
Anyway, enough about that but – If you want great skin, you have to collagen up!
BONE BROTH
Every week, when I go get my chicken, I always ask the butcher for some BEEF MARROW BONES and he always slices them up into small chunks so I can freeze what I don’t use and roast what I do.
I always give them a wash and roast them off for a good while (20 30 mins) and I like to make a combo of the chicken carcass after a roast and a few beef bones to really add richness and make a really gelatinous broth. It couldn’t be simpler to do
Just add your bones after cooking to a big pot and fill with water (the more filtered the better) and then add a splash of apple cider vinegar to help extract the goodness out of the bones, some sea salt, peppercorns and that’s that.
Put on a very low heat in oven (preferably a pre-heated oven then turned down to 90 degrees) and leave it in overnight for a good 10-12 hours.
When you wake up of a morning, you can add veggies for the last 45 mins or so just to boost flavour. I like to add a whole garlic bulb (great for fighting colds and flu in winter) which after you can soften through a mesh sieve and whisk into the broth once strained, an onion, a carrot, some celery tops and whatever other bits might be kicking about. I do turn the heat up to about 130 to finish off but just as long as it doesn’t end up boiling, you’re good
Then once its done, strain and sieve into a big glass jug and pour into glass containers to keep in fridge for as and when you need. If you’re freezing jars, please wait until they cool to put them in freezer and also don’t fill to the top as the liquid does expand when freezing.
You can also add turmeric and other spices at the point of adding veg. I do like to add a cinnamon stick, a few clove buds and some ginger as it ends up making a great base for Asian broths and Pho’s THAT THE KIDS LOVE!
That is literally that! HOW EASY!
And just to give you some extra excitement to make your own – here are a few pics of my broths over the years!
HEAD TO OUR PLANTOEAT LINK TO DOWNLOAD THE RECIPE AND CHECK OUT ALL OUR OTHERS IN OUR JANUARY WINTER WONDER FILE
Bon Appetit
HUMANOLOGY 