Bone Broth

Ingredients:

• 500g to 1kg Raw Organic Grass Fed Bone (beef, lamb, chicken or fish)
• 4 chicken feet (optional)
• Water (filtered is best)
• Juice of one lemon or 2 limes
• 1-2 red onion roughly chopped
• 1 beetroot roughly chopped (optional)
• 2-3 cloves of garlic roughly chopped
• 1cm portion of ginger roughly chopped
• 2 celery stalks roughly chopped

Method:

• Combine all ingredients in a very large pot or slow cooker and fill with water until about 2 inches from the top of the pot, make sure to put the lid on. 
• Simmer for at least 6 hrs, but the longer the better.  If in a slow cooker 6-12 hrs is best. Keep an eye on it though, you don’t want to take it too far and lose all your liquid.
• Once cooking is finished, remove any surface scum. Separate the bone/ vegetables from the broth (liquid) with a strainer. The liquid can be frozen in sections for months or kept in the refrigerator for 5 days. 
• The cold broth will gel depending on levels of gelatin present. Any excess fat will solidify and can easily be removed should you so desire.
• Warm up the broth on the stove (not microwave) with a little added sea salt and enjoy as a warm soup or use the broth as stock in cooking to add a rich flavour.