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How to make a rich bone broth

Bone broth

Have you ever thought about making your own bone broth?

I have been toying with the idea for some time. I finally decided to give it a try after I realised that the supermarket beef broth I purchased contained added sugar (WTF), added colouring and a whole host of perservatives – not happy.

One of the most common questions asked about bone broth is if it is the same as beef stock. In short, not really – it does not have added wine or extra seasoning and bone broth is always made with bones (not just veggies) that have been gently simmer for long time to extract all the nutrients.

The health benefits of bone broth are amazing, starting with the fact it is great for soothing as unhappy stomach (such as IBS) and assisting with supporting good gut health. It is packed with vitamins, minerals, collagen and keratin, contains healthy fats and assists in the absorption of vitamin D and calcium.

I used a combination of bones, cooked meat and veggies for my recipe. I got beef bones from my butcher for a few dollars (some of the supermarkets now sell bones in the meat section), and I also used left over roast lamb bones and the meat. You can make a chicken version using left over roast chicken carcass as well as raw chicken wing bones.

It turned out to be well worth my efforts, the taste is delicious and I know that it is free from added nasties. I found that bone broth is easiest to make in a slow cooker (you can also make it on the stovetop). So dig out your slow cooker and give it a go.

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