A Collagen Boosting Bone Broth
Preparation Time | 5 mins
Cooking Time | 660 mins
Total Time | 665 mins
Servings | 5
By Dan Kirkham
Ingredients
- Leftover bones from whatever you have cooked and eaten e.g. the carcass of a whole chicken.
- 5- 10 tbsp of Apple cider vinegar
- 1.5 litres of Water
- 2 Carrots
- A handful of Mushrooms
- 2 Bay Leaves
Method
Step 1
Simply take the bones off a chicken (other bones work too, but be sure to roast them first, as raw bones can have quite an acquired taste and they stink the house out too) and put into a slow cooker.
Step 2
Add some carrots, mushrooms, bay leaves, onion and garlic, about 5 - 10 tablespoons of apple cider vinegar (this helps to draw out the nutrients) and 1.5L of water.
Step 3
Cook low and slow for 24 hours and then simply drain and store it in jars. Once the broth has settled, the fat that rises to the surface can be used for cooking and roasting and makes lovely scrambled eggs. The bone broth should keep for at least a week in the fridge and for 6 months in the freezer
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