Bone Broth

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Bone broth is so simple to make! It is also very cheap compared to eating pricier cuts of muscle meat. The benefits of drinking bone broth are well known, however it seems to have fallen out of fashion in recent times in favour of more decadent cooking and take-aways. Bone broth can be drank cold in the summer or added to soups and stews in the winter. It seems our nans were right all along: ‘drink bone broth if you have a cold!’. Here’s why:

. contains calcium and magnesium

.contains amino acids and glycine

.reduces need for muscle protein

.rich in minerals

.contains collagen and gelatine which are great for skin, hair, nails and joints!

The most simple way of making bone broth is by boiling bones over 2-24 hour period. You can use any bones, including chicken carcass and feet, beef bones, fish spines, pork joints ect… This is essentially broth. However I like to add salt, pepper, mirepoix (simply french for carrots, onions and celery) and herbs. And perhaps a small parsnip if tolerated. Add vegetables at the end of cooking otherwise they will become mushy if cooked any longer than an hour! Enjoy!

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