Immune Supporting Bone Broth & Healthy Gravy

Bone broth is full of amazing minerals that support our immune system, helping to fight off illnesses that may come our way especially in the cold and flu season. 
It is full of collagen (to help skin, hair and nails), its reduces inflammation and helps repair a leaky gut - in fact our guts LOVE bone broth. 
It's high in calcium, protein and magnesium which is all great for our bones and teeth.  The L-glutamine can aid in weight loss, and it's a great thing to sip on between meals.  Plus a host load of other health benefits.  Even if your vegetarian, you can just skip the chicken/beef bones and make a vegetable broth which is still full of loads of goodness.  
It makes a wonderful base for any soup or add it to any meals that call for stock.  Even add it to meals that don't, spag bol, cook your vege's in it, scrambled eggs, cook rice/quinoa in it, and is wonderful to make gravy with (see recipe at the bottom).  Drink it every day, especially in times of illness.  For extra nutrition, add chopped greens to it before drinking.

You can also watch this video on how to make it as provides additional information:

  • Two chicken carcasses from a left over roast, or bones from chicken pieces etc - go for organic or free-range if you can.  I save chicken carcasses in the freezer.  Or you can purchase organic bones from Naturally Organic, Sausages by Design or Bostocks.
  • Veggies - for a free option ... when prepping other meals, wash and save the following in a container or bag in the freezer:
  • Carrots - peelings, including the tops & ends
  • Onions & garlic - peelings and tops and ends
  • Celery - tops, ends and leaves (alternatively you could add the veggies fresh - using chopped up carrots, onion, garlic and celery).
  • Bay leaves - 2-3
  • Peppercorns - 1/2 tablespoon (or less if required)
  • Himalayan or Sea Salt - 1 tablespoon
  • Apple Cider Vinegar - 2 tablespoons 
1. Put all the vegies and bones into your crock pot/slow cooker
2. Add in the apple cider vinegar, pepper corns, bay leaves, salt
3. Cover with cold water
4. Put on low and let cook for 24 hours
5. You may need to top up with water now and again.
6. You may need to add extra salt, but do this at the end once cooking has finished.
7. Once it has finished cooking, strain off into a container, discard the vegies and bones and you will have a beautiful, golden, immune supporting broth

Once cooled, put the broth in the fridge and it will create a layer of fat - this fat is good - you can use it for cooking, or just add it to your broth when you drink it.  If the broth goes jelly-ish, even better.

Delicious Kid-approved Gravy

  • Gently fry up 1-2 onions in fat from the broth, or coconut oil etc.  

  • Once onions are cooked, add 1 cup of stock and simmer til it reduces a bit.

  • Blend with a stick blender or pour into a normal blender - whiz until smooth.  Add more broth if required.  Reheat if necessary.  

  • You'll never buy that packet rubbish again!