Content hub Articles and recipes Angelique’s Bone Broth Published on 1st November 2017 Credit: Angelique Panagos DipION https://angeliquepanagos.com/, London Nutritionist | Twitter: @apnutrition | Facebook: Angelique Panagos Nutrition | Instagram: angeliquepanagos Angelique says: The bones you can use include, chicken carcass, turkey carcass, grass-fed lamb or beef bones, ribs or soup bones with marrow from the butcher. Ingredients: 500g bones 3 celery stalks with leaves 2 leaks 3 large carrots 1 large red onion 1 turnip 1 tsp powdered kelp or dulse flakes 2 bay leaves Freshly ground black pepper 1-2 tsp Maldon sea salt (add according to taste) 2 tbsp cider vinegar ( vinegar is very important as it aids in extracting the minerals from the bones) 6-10 cups water Method: Put all the ingredients in large heavy based saucepan and bring to the boil. Reduce temperature and allow to simmer for 8-10 hours. Remove the bones. Strain out the vegetables if you prefer a clear broth, or put them together with some of the broth in a high-speed blender, blend until smooth. Return to the remaining broth. Serving suggestions: Can be served as a plain broth or you can add barley, brown rice or wheat-free pasta to the broth: allow to cook as required and serve. Makes a deliciously warm and hearty winter meal! Read more articles and recipes Manage Cookie Preferences