Angelique’s Bone Broth

Published on 1^st 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:

1. Put all the ingredients in large heavy based saucepan and bring to the boil.
2. Reduce temperature and allow to simmer for 8-10 hours.
3. Remove the bones.
4. 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!

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