With the cooler months people and dogs (and yes, even cats!) can find the rising out of bed and early morning movements somewhat rusty. Get your joints well-oiled with these ideas:

Bone Broth Recipe

• 2 kg of grass fed / organic bones - (beef and lamb knuckle bones
• or marrow bones, chicken necks or carcass, wild fish)
• 8 litres of filtered water
• A whole bulb of garlic; cloves, separated, peeled and crushed
• 3 TBS apple cider vinegar (organic, unfiltered)

Method

1. Place all ingredients in a large crockpot and set the heat to high.
2. Bring the stock to a boil, then reduce the heat setting to low.
3. Allow the stock to cook for a minimum of 6 hours and up to 24 hours (depends on size of bones, chicken less, beef more). The longer the bones brew the better! Remember to keep topping up the water you do not want it to go dry.
4. Turn off the crockpot and allow the stock to cool slightly.
5. Strain the stock through a fine mesh metal strainer and throw away all the debris
6. Place the cooled stock into glass jars for storage in the fridge (for up to a few days) or pour into freezer-safe containers for later use.
7. When the broth is fully cooled, look for a
8. gelatinous consistency. That means your broth is gelatine-rich! Sometimes a longer or very hot simmer may break down the gelatine and your broth won’t appear gelatinous. Don’t worry the broth is still very mineral rich.
9. I don’t skim off any of the fat, I heat my broth and drink it warm - this is when I may add some seaweed salt for taste. If you like, you can skim off any fat that has risen to the top and solidified – this is tallow – don’t throw it away use it in your savoury cooking in place of butter or coconut oil.

You can drink stock any time of day, before or after meals, or use it as the base for soups and stews! Perfect in any recipe that calls for broth.

Thank you to Cyndi O’Meara for this recipe.