Features from Facilitators
Kathryn Sinclair
Bone Broth Recipe
- Kathryn Sinclair, Taste Success Christchurch
When cooking a whole chicken, always save the bones and carcass to make bone broth. You can freeze them until you have enough to make a big batch. Always include all the joints and backbones, as this is where the gut-friendly collagen and gelatin are mostly found. The vinegar helps draw out the nourishing minerals from the bones. For added nourishment, use a cleaver to chop up the larger bones so the iron-rich marrow in visible.
2-3 chicken carcasses
1 onion, skin on and quartered
1 carrot, skin on and roughly chopped
2 celery stalks and leaves, roughly chopped
4 parsley stalks
1 bay leaf
6 whole black peppercorns
Approx. 3 litres water
2 tablespoons apple cider vinegar or lemon juice
Combine all the ingredients in a large pot (or slow cooker), making sure all the bones and vegetables are completely submerged. Top up with extra water if needed. If time permits, cover and set aside for 30-60 minutes so the vinegar can begin to soften the bones and draw out the minerals.
Place over a low heat and bring to a gentle simmer – not a rolling boil as it can break down the gelatin and other gut-friendly components. (If using a slow cooker, set to LOW). Skim off any foam that rises to the surface and cook for up at least 8 hours and up to 24 hours for a nutrient-rich bone broth. If the stock level drops below the bones, top up with boiling water to 2cm above the bones.
Remove from heat and leave to cool completely. Scoop off the fat on the surface and strain the broth through a fine sieve. Discard the bones and vegetables.
Store in the fridge for up to 5 days or freeze in portioned containers and use with 6 months.