Bone broth is packed with vitamins, minerals, good fats and collagen; all contributing to good health. While vitamins, minerals and good fats are easily obtained from a wide range of foods, collagen is much harder to obtain.
Collagen is the most abundant protein in all mammals and acts as a glue, sticking the body together. Collagen is abundant in skin, ligaments and tendons.
Bone broth has been especially popular among athletes for decades as strong ligaments and tendons contribute to good joint mobility. Recently, however, bone broth has become popular among the general public due to its wider benefits.
Some say that broths have improved their skin conditions, revitalizing their skin, including cellulite. Interestingly, collagen levels in the human body degrade with age, hence, dosing up on collagen rich foods like broths seems to make sense.
Bone broth has shown to be incredibly popular in New York where Broda, a bone broth take-away, opened just a few months ago. Big lines are seen at Brodo on a daily basis and the owner, Canora, said to be unable to keep up with the high demand.
We wonder how long it will take before a Broda like take-away pops up in London. Hopefully soon!
Until that time, making bone broth at home is your only option. Luckily, making broth is simple and fun, especially if you own a slow-cooker.
This recipe will make about one liter of broth and will take roughly ten minutes to prepare and 18 hours of slow-cooking.
- Two organic chicken carcasses
- Two carrots
- Four celery stalks
- One onion
- Four garlic gloves
- Two table spoons of apple cider vinegar (this helps extract the minerals from the bones)
- Roughly one liter of water
- Cut the vegetables into chunks and add to the slow cooker
- Add the chicken carcasses to the slow cooker and drizzle the apple cider vinegar on them
- Add water ensuring you cover all bones
- Set the slow-cooker on slow for about 18 hours
- When ready, filter the broth through a strainer to discard the bones, vegetables and other unwanted solids
Tip: you can store the broth in a glass bottle in the fridge for a couple of days. If fat accumulates at the top, don’t worry this is normal! You can scrape the fat off or mix it back in – it’s all good for you!