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Our easy bone broth recipe

by Nellie Procopiou

Making bone broth at home is so easy and satisfying we recommend it. Infact that is how we started Broth & Co in Melbourne, we were consuming so much of the stuff that we ran out and bought the biggest pots we could find. We literally became the broth family because we would offer bone broth to visitors before coffee or tea.
The problem was that it can be a little messy and time consuming and the funniest part was we would often make so much that we would run out of room in the fridge for anything else.
Hope you enjoy the process 
2kg grass fed beef bones with marrow, you should have your butcher saw these in half to expose the marrow and knuckle bones for all that great cartilage or free range chicken bones including chicken wings and feet if you dare
2 carrots chopped
2 celery stalks, with leaves 
2 cloves of garlic
2 onions 
1/2 a cup raw apple cider vinegar
1 teaspoons of ginger powder
1/2 a teaspoon of turmeric powder
1/2 a teaspoon of ground black pepper
1/2 a small bunch of parsley
 Cold water
1. Preheat the oven and roast the bones for 30 minutes
2. Place bones, vegetables and all other ingredients into a stock pot, add water until bones are submerged and allow to come to the boil. At this point skim the surface.
3. Reduce the heat and allow the pot to simmer gently for 24 hours. ( this can be done in a slow cooker if you are afraid to leave the gas on overnight)
4. Remove from heat and allow to come to room temperature, strain the liquid and discard all the other ingredients. 
5. Your bone broth is now ready to consume.
We like it with a squeeze of lemon or a pinch of chilli and adding it to our casseroles and sir fries just amps up the nutrition and flavour.
6. What is not consumed within 5 days can be frozen and used later.
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