Faith's Brhmhana Bone Broth
500g bones or 1.5kg if using a whole bird
2 medium carrots
2 medium leeks
3 litres of water (or enough to cover)
2 square cm of fresh ginger
1 square cm fresh turmeric
3 cloves of garlic
1/2 teaspoon each of fennel, coriander, fenugreek, brown mustard and cumin seeds
8 black peppercorns
3 bay leaves
2 sprigs of rosemary
About this Recipe
Grounding, warming, amino acid and collagen rich bone broth. Great for vata types and for Autumn to strengthen and moisten tissues.
Put the bones into the crock pot with 10 cups of water and 2 tablespoons of apple cider vinegar. Leave for 30 minutes (this will help the minerals release from the meat).
Next, add the spices to the pot. Bring to the boil, cover and simmer on a low heat for 1 hour, or for 20 minutes in an instant pot.
If using chicken or turkey, after 1 hour (or 20 minutes if using an instant pot), remove the meat and carcass and leave to cool for 10 minutes. Once cooled, discard the skin, remove the meat from the carcass and set aside into a bowel. Break the bones into small pieces and add back to the broth with your choice of vegetables.
Cook for between 60 minutes and 6 hours (or 1-2 hours in in the instant pot) or until the bones easily disintegrate.
Once cooked, strain the broth to remove bones and cartilage, add fresh lemon juice and salt, and then pour into glass mason jars to cool before storing. Once cooled, if there is a lot of fat on top this can be scraped off. When stored well, the broth will last up to a week.
To make a delicious bone broth stew, add 2 cups (makes 2 servings) back to the pan with your choice of chopped veggies (we highly recommend carrot, celery, kale, cabbage and squash) and any meat you wish to add, then simmer for another 30-45 minutes on a low heat.
Pour into a small to medium bowel, add salt and pepper to taste, serve and enjoy!