Recipe Corner: Bone Broth

Ingredients

• 1 kg beef, chicken, turkey, pork, lamb, or other bones (with plenty of connective tissue - feet, knuckles, necks, backs, etc.)
• 1 tbsp apple cider vinegar
• 2 cups roughly chopped carrots
• 1 cup roughly chopped onions
• 1 cup roughly chopped mushrooms
• 1 cup roughly chopped celery
• 2 tbsp soy sauce/tamari
• 1 tbsp of tomato paste
• 1 tsp peppercorns
• 1 tsp or Himalayan Celtic sea salt
• 3 bay leaves
• Filtered water

1. Place the ingredients into slow cooker.
2. Fill the pot with filtered water until the bones are submerged by a couple of centimetres.
3. Cover with the lid, leaving it slightly ajar and cook on low for 24 hours for poultry bones and 48 hours for red meat bones. [NB. When using red meat bones, roast them in an oven at 220ºC for 30 minutes before.]
4. Strain the bone broth through a fine mesh sieve into jars and store in the fridge or freezer.