- Bones – any will do – use up chicken carcass, lamb, etc after a roast dinner, or buy stock bones from your butcher. Grassfed is preferable wherever possible.
- 2 onions (brown or red)
- 1 whole carrot
- 3 garlic cloves
- 1 tsp mixed herbs
- 1 tbsp turmeric (optional)
- 1 tsp black pepper
- 1 tsp sea salt
Place all ingredients into a large pan or slow cooker. Fill with water to cover the top of the bones.
If using a slow cooker, place on high until boiling and then reduce to low and leave for at least 24 hours (can be left longer). If using a conventional pan on the hob, boil the liquid and then simmer for a few hours. Use straight from the pan/slow cooker, or leave to cool and then pour into a large jug and place in the fridge. The fat will set on the top and can be skimmed off and stored separately and used for cooking. Enjoy cups of broth throughout the week. Add salt & pepper to taste.
The bones can be used a couple of times so will produce at least 2 pans of broth.
To read about the health benefits of bone broth click here.