Make your own medicine - Bone broths

My absolute go to recipe for about anything are bone broths. I cook them almost every week and you’ll always find the ‘golden remedy´ in our fridge. I use it for when we are getting sick, when our digestion and tummies aren’t so well or we are just feeling low. I’ll have it for breakfast like I have my coffee or for lunch and dinner as a soup adding cooked veggies, chicken, croutons, pasta, whatever you fancy.

Over the years I’ve learnt two things: first let it simmer over hours. My broth will cook from morning to evening (6-9 hours). The longer the better.

Second, add some apple cider vinegar. This acidic medium will draw out all the minerals, collagen, and gelatine from the bones.

They are beneficial for your gut and may help you get through challenging days and keep you physically and mentally balanced.

Ingredients:

• 1 - 1,5 kg chicken (bony parts) or an entire chicken

• 1-2 onions, peeled, halved

• 3 carrots medium sized, sliced

• 1 parsnip, peeled, sliced 

•  1/4 celery root, peeled, sliced

•  parsley leaves

• 1/2 tsp peppercorns

• 2 tbsp apple cider vinegar

• Salt

Method

1. Rinse the chicken under cold water.

2. Toss all ingredients, except the salt, into a big pot.  

3. Add enough water to cover the chicken and ingredients completely and bring to a boil.

4. Skim off any scum as it rises.

5. Lower heat and let the broth simmer for 3 and more hours.

Once your chicken stock is ready, season it. Pour the broth through a strainer and a kitchen cloth into bottles or any other container. Separate the meat from the bones and keep the cooked veggies to add to your broth later on. You can store the broth in your fridge for up to five days and if it becomes jelly like, it means you have all the collagen goodness in it. Delicious!