Prep time: 10 minutes
Cook Time: 4-48 hours
Yield: 6 Litres
6 Litres water
1 Tablespoons apple cider vinegar
1kg animal bones (chicken, beef, fish or other)
1 medium onion
2 large carrots, coarsely chopped
3 stalks celery, coarsely chopped
1 tablespoon Himalayan salt
1 tablespoon black peppercorns
1 Bay leaf
2 inches ginger root, coarsely chopped
2-3 Garlic cloves, coarsely chopped
1/2 Small red chilli, deseeded
Left over loose ends from veggie prep stored throughout the week.
Fill a stockpot with 6 Litres of cold water
Add the vinegar to the cold water
3. Place bones into the water-vinegar mixture and let seit for 30 minutes.
Add all ingredients.
Place over medium-high heat and bring to near boil, then reduce heat to low. Let the broth simmer for 4 - 8 hours (fish bones), 18-24 hours for poultry bones; or 24-48 hours for beef bones.
Remove from heat and let cool for 30 minutes. Then strain out the vegetables, bones and fat and dispose in a Bokashi bucket or outdoor waste wrapped in newspaper.
Tip: #1 For more flavour, bones can be roasted in a 180 degrees celsius oven for 30 minutes before making the broth. I like to add chicken feet which I keep frozen - and can defrost quickly for added gelatinous broth.
Tip #2 Add whole organic chicken and debone chicken at 4-6 hours and set meat aside for chicken noodle soup, curry, or other delicious one pot stew. Chicken carcass can be added back to the stockpot with added boiling water to replace the broth ladled for immediate use.